Save My neighbor handed me a piece of salmon over the fence one Saturday morning, still wrapped in butcher paper. She'd bought too much and didn't want it to go to waste. I had jasmine rice in the pantry and half an avocado in the fridge, so I decided to turn it into something colorful. That improvised bowl became the template for this recipe, and now it's what I make whenever I want something that feels both indulgent and clean at the same time.
I started making this bowl on weeknights when I was too tired to think but still wanted real food. My partner would come home and assume I'd ordered takeout because it looked so restaurant ready. The truth is, it's mostly assembly work once the salmon and rice are done. I've served it to friends who don't usually cook fish at home, and they always ask for the recipe before they leave.
Ingredients
- Skinless salmon fillet: I cube it instead of leaving it whole because smaller pieces soak up more marinade and bake faster, plus they're easier to eat with chopsticks.
- Soy sauce: This is the salty backbone of the marinade, use low sodium if you're watching salt intake or it can get a little intense.
- Sesame oil: A little goes a long way, it adds that nutty aroma that makes the whole kitchen smell like a good decision.
- Honey: It balances the soy and helps the salmon get those dark golden edges in the oven.
- Rice vinegar: Just a teaspoon cuts through the richness and keeps everything bright.
- Garlic and ginger: Freshly minced and grated make all the difference, the jarred stuff doesn't have the same punch.
- Jasmine rice: It's fluffy and slightly fragrant, rinse it well or it turns gummy.
- Edamame: I buy the frozen shelled kind and just run hot water over them, no need to overthink it.
- Cucumber: Adds crunch and cools down the spice from the sriracha.
- Avocado: Creamy and mild, it ties everything together without being heavy.
- Sesame seeds: Toasted ones have more flavor, I keep a jar in the pantry just for this.
- Mayonnaise: The base for the sauce, use whatever brand you like best.
- Sriracha: Start with one tablespoon and add more if you want more heat.
- Lime juice: Freshly squeezed makes the mayo taste alive instead of flat.
Instructions
- Get the oven ready:
- Preheat to 200 degrees Celsius and line your tray with parchment so the salmon doesn't stick. This also makes cleanup way easier.
- Marinate the salmon:
- Whisk the soy sauce, sesame oil, honey, vinegar, garlic, and ginger together in a medium bowl, then toss in the salmon cubes and let them sit for 10 to 15 minutes. Don't skip this step, the fish soaks up all that flavor.
- Cook the rice:
- Rinse the jasmine rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, drop the heat to low, cover, and let it steam for 12 to 15 minutes until fluffy.
- Bake the salmon:
- Spread the marinated cubes on the lined tray in a single layer and bake for 10 to 12 minutes. They should be just cooked through with slightly darker edges.
- Make the sauce:
- Stir together the mayo, sriracha, and lime juice in a small bowl until smooth. Taste it and adjust the heat if you want.
- Build the bowls:
- Divide the rice among four bowls, then arrange the salmon, edamame, cucumber, and avocado on top. Drizzle with the sriracha mayo and finish with sesame seeds and green onions if you have them.
Save The first time I made this for a small dinner, I plated everything in individual bowls and set them on the table all at once. Everyone went quiet for a second before digging in, and that's when I realized how much presentation matters. It wasn't fancy food, but it felt special. Now I make it whenever I want to impress someone without stressing out in the kitchen.
Choosing Your Salmon
I usually buy a center cut fillet because it's more even in thickness and cooks uniformly. If you're using frozen salmon, thaw it completely in the fridge overnight and pat it dry before cubing. Skin on or skinless both work, but skinless is easier to cut into cubes. Look for bright color and firm flesh, if it smells overly fishy, skip it.
Swapping the Toppings
This bowl is forgiving when it comes to what you pile on top. I've used shredded carrots, pickled radish, roasted sweet potato, or even mango when I had it. Kimchi adds a funky kick if you like fermented flavors. The base is always rice and salmon, but the rest can shift depending on what's in season or what needs to get used up.
Storing and Reheating
I don't recommend assembling the bowls ahead of time because the avocado browns and the cucumber gets soggy. Instead, keep the cooked salmon and rice in separate containers in the fridge for up to three days. Reheat the salmon gently in the microwave or eat it cold, it's actually really good that way. Prep the fresh toppings and sauce right before serving.
- Store the sriracha mayo in a sealed container for up to five days.
- Cooked rice can be frozen in portions and reheated with a splash of water.
- If the salmon dries out when reheating, drizzle a little extra marinade or soy sauce over it.
Save This bowl has become my go to whenever I need something that feels nourishing without being complicated. It's the kind of meal that makes you feel good about feeding yourself, and that's worth more than any takeout menu.
Recipe Questions
- → Can I use brown rice instead of jasmine rice?
Yes, brown rice works well in this bowl. Keep in mind that brown rice typically requires 40-45 minutes to cook and may need more water. You can also use pre-cooked brown rice to save time.
- → How do I know when the salmon is cooked through?
The salmon cubes are done when they turn opaque and flake easily with a fork, usually after 10-12 minutes at 200°C. Avoid overcooking as the salmon will become dry. The cubes should still be moist and slightly translucent in the center.
- → Can I make the components ahead of time?
Absolutely! You can cook the rice and bake the salmon up to 2 days in advance. Store them separately in airtight containers in the refrigerator. The sriracha mayo can also be made 2-3 days ahead. Assemble bowls just before serving for the best texture.
- → What other toppings can I add?
Pickled ginger, radishes, shredded carrots, or sautéed bok choy make excellent additions. You could also add a soft-boiled egg for extra protein or seaweed salad for a briny element that complements the salmon.
- → Is there a substitute for sriracha mayo?
You can use spicy mayo made with chili garlic sauce, or simply drizzle with a mixture of soy sauce, sesame oil, and rice vinegar. For a creamy non-spicy alternative, try plain Greek yogurt mixed with lime juice and a dash of sesame oil.
- → Can I grill the salmon instead of baking?
Yes, grilling works beautifully! Thread the marinated salmon cubes onto skewers and grill for 2-3 minutes per side over medium-high heat. The grill adds a nice smoky char that complements the Asian-inspired flavors.