Salmon Rice Bowl (Printable Version)

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

# What You Need:

→ Salmon & Marinade

01 - 1.1 lb skinless salmon fillet, cut into 3/4 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 fresh ginger, grated

→ Rice

08 - 2 cups jasmine rice
09 - 2.5 cups water
10 - 0.5 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 - 0.33 cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce
18 - 1 teaspoon lime juice

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger. Add salmon cubes and marinate for 10 to 15 minutes.
03 - 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.
04 - Arrange marinated salmon cubes on the prepared baking sheet. Bake for 10 to 12 minutes until cooked through and slightly caramelized.
05 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
06 - Divide jasmine rice among four bowls. Top with baked salmon, edamame, cucumber, and avocado. Drizzle with sriracha mayo and sprinkle with sesame seeds and green onions.

# Expert Pointers:

01 -
  • The salmon gets this subtle caramelized sweetness from the honey marinade that makes you want to eat it straight off the pan.
  • It comes together faster than most takeout, and somehow tastes like you spent hours planning it.
  • Every element stays crunchy, creamy, or tender without turning into mush, which matters more than you'd think.
02 -
  • Salmon cubes cook faster and more evenly than a whole fillet, and you'll actually taste every part instead of having overcooked edges and a raw center.
  • Don't skip rinsing the rice or you'll end up with gluey clumps instead of those light, separate grains that make this bowl feel special.
  • Add your avocado last, literally right before eating, because avocado oxidizes and turns brown faster than you'd expect.
03 -
  • If you're cooking for someone who loves heat, let them add extra sriracha mayo instead of making it spicy for everyone from the start.
  • Toast your own sesame seeds in a dry pan for about two minutes until fragrant; the difference between that and stale jar seeds will actually surprise you.
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