Salmon Rice Bowl (Print View)

Marinated baked salmon over jasmine rice with fresh vegetables and spicy sriracha mayo

# Components:

→ Salmon & Marinade

01 - 1.1 lb skinless salmon fillet, cut into ¾ inch cubes
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon honey
05 - 1 teaspoon rice vinegar
06 - 1 clove garlic, minced
07 - 1 teaspoon grated fresh ginger

→ Rice

08 - 2 cups jasmine rice
09 - 2½ cups water
10 - ½ teaspoon salt

→ Toppings

11 - 1 cup shelled edamame, cooked
12 - 1 medium cucumber, sliced
13 - 1 large avocado, sliced
14 - 2 teaspoons toasted sesame seeds
15 - 2 green onions, thinly sliced

→ Sriracha Mayo

16 - ⅓ cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce, to taste
18 - 1 teaspoon lime juice

# Directions:

01 - Preheat oven to 400°F and line a baking tray with parchment paper. In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger. Add salmon cubes and marinate for 10 to 15 minutes.
02 - While salmon marinates, rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 12 to 15 minutes until tender. Fluff with a fork.
03 - Arrange marinated salmon cubes on the prepared baking tray. Bake for 10 to 12 minutes until just cooked through and slightly caramelized.
04 - In a small bowl, mix mayonnaise, sriracha sauce, and lime juice until smooth.
05 - Divide cooked jasmine rice among four bowls. Top each bowl with baked salmon, edamame, cucumber slices, and avocado slices. Drizzle with sriracha mayo and sprinkle with toasted sesame seeds and green onions.

# Expert Advice:

01 -
  • The honey soy marinade caramelizes in the oven and gives the salmon crispy edges without any frying.
  • Everything comes together in about half an hour, but it looks like you spent way more time on it.
  • You can swap toppings based on what's in your cridge, and it still tastes intentional.
  • The sriracha mayo adds just enough heat to balance the sweetness without overwhelming anything else.
02 -
  • Don't overbake the salmon or it gets dry and chalky, pull it out when it's still tender in the center.
  • If your rice turns out sticky, you didn't rinse it enough before cooking.
  • Let the salmon marinate for at least 10 minutes, less than that and the flavor won't stick.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on, it makes them taste nuttier.
  • Use tamari instead of soy sauce if you need it gluten free, the flavor is almost identical.
  • If you don't have rice vinegar, apple cider vinegar works in a pinch.
  • Cut your salmon cubes about the same size so they cook evenly and nothing ends up raw or overdone.
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