Save My neighbor knocked on my door one Thursday evening holding a container of leftover rice and a piece of salmon she didn't know what to do with. We stood in my kitchen, opened the fridge, and started pulling out whatever looked good: half an avocado, some edamame I'd frozen weeks ago, a cucumber that needed using. What we threw together that night became the meal I now make whenever I want something that feels both indulgent and clean. It's the kind of dish that makes you feel like you're treating yourself without any of the heaviness.
I made this for my brother when he visited last spring, and he ate two bowls without saying much, just nodding between bites. Later he texted me asking for the recipe, which is the highest compliment he's ever given anything I've cooked. He's the type who usually orders the same three things at restaurants, so watching him go back for seconds told me this one had something special. It's become my go-to when I want to impress someone without spending hours in the kitchen.
Ingredients
- 500 g skinless salmon fillet, cut into 2 cm cubes: Cubing the salmon instead of baking it whole gives you more caramelized surface area and makes it easier to eat in a bowl; look for bright, firm flesh and avoid anything that smells too fishy.
- 2 tbsp soy sauce: This is the salty backbone of the marinade, and using a good quality soy sauce makes a noticeable difference in depth of flavor.
- 1 tbsp sesame oil: A little goes a long way; it adds that nutty, toasted aroma that makes the whole kitchen smell amazing while the salmon bakes.
- 1 tbsp honey: The honey caramelizes in the oven and balances the salty soy with a subtle sweetness that clings to the salmon.
- 1 tsp rice vinegar: Just enough acidity to brighten everything up and keep the marinade from feeling too heavy.
- 1 clove garlic, minced: Fresh garlic adds a sharp, aromatic punch that mellows as it bakes.
- 1 tsp grated fresh ginger: Ginger brings warmth and a slight zing; I use a microplane to grate it finely so it distributes evenly.
- 2 cups jasmine rice: Jasmine rice has a delicate floral aroma and a slightly sticky texture that holds up well under all the toppings.
- 2 ½ cups water: The right ratio for fluffy, tender rice every time.
- ½ tsp salt: Just enough to season the rice as it cooks.
- 1 cup shelled edamame, cooked: I keep a bag of frozen edamame in the freezer for exactly this kind of meal; it adds protein, color, and a bit of bite.
- 1 medium cucumber, sliced: Cucumber brings a cool, refreshing crunch that cuts through the richness of the salmon and mayo.
- 1 large avocado, sliced: Creamy avocado is non-negotiable here; it adds richness and ties all the flavors together.
- 2 tsp toasted sesame seeds: A small detail that adds a nutty crunch and makes the bowls look finished.
- 2 green onions, thinly sliced: Optional, but they add a fresh, sharp note and a pop of green.
- ⅓ cup mayonnaise: The base of the sriracha mayo; use a good quality mayo for the best texture.
- 1–2 tbsp sriracha sauce: Adjust this to your heat preference; I like it spicy enough to feel it but not so much that it overpowers the salmon.
- 1 tsp lime juice: A squeeze of lime brightens the mayo and keeps it from feeling too heavy.
Instructions
- Prep the Oven and Tray:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper so the salmon doesn't stick. This also makes cleanup a breeze.
- Marinate the Salmon:
- In a medium bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger until everything is well combined. Add the salmon cubes and toss gently to coat, then let them sit for 10 to 15 minutes while you get everything else ready.
- Cook the Rice:
- Rinse the jasmine rice under cold water until the water runs clear, which removes excess starch and keeps the grains fluffy. Combine the rice, water, and salt in a saucepan, bring it to a boil, then reduce the heat to low, cover, and let it cook for 12 to 15 minutes until the water is absorbed and the rice is tender.
- Bake the Salmon:
- Arrange the marinated salmon cubes on the prepared tray in a single layer, making sure they have a bit of space between them. Bake for 10 to 12 minutes until the salmon is just cooked through and the edges are slightly caramelized and golden.
- Make the Sriracha Mayo:
- In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth and creamy. Taste it and adjust the heat level if you like.
- Assemble the Bowls:
- Divide the fluffy jasmine rice among four bowls, then top each one with baked salmon, edamame, cucumber slices, and avocado. Drizzle the sriracha mayo over everything and sprinkle with toasted sesame seeds and green onions if you're using them.
Pin it One Sunday afternoon I made these bowls for a small lunch with friends, and we ended up sitting around the table for two hours, talking and picking at seconds. Someone said it felt like the kind of meal that makes you slow down, and I think that's exactly right. It's vibrant and satisfying without being fussy, and it has a way of turning a regular weeknight into something a little more special.
Choosing Your Salmon
I always look for salmon that's firm to the touch and has a bright, slightly translucent color. If you can, ask the fishmonger what came in that day; fresher salmon will have a clean, ocean-like smell rather than anything overly fishy. I've used both farmed and wild salmon for this recipe, and while wild has a richer flavor, farmed works beautifully too and is often easier to find. Skinless fillets save you a step, but if you buy skin-on, it peels off easily after baking.
Making It Your Own
This recipe is endlessly adaptable depending on what's in your fridge or what you're craving. I've added pickled ginger for extra tang, swapped the cucumber for shredded carrots, and thrown in radishes for a peppery crunch. Sometimes I'll add a soft-boiled egg on top or a handful of shredded nori for more umami. If you want to make it spicier, add a pinch of red pepper flakes to the marinade or drizzle extra sriracha over the finished bowls.
Storage and Meal Prep
I often make the components separately and store them in the fridge so I can assemble bowls throughout the week. The cooked rice keeps well for up to four days in an airtight container, and the baked salmon stays good for about three days. I slice the cucumber and avocado fresh each time since they don't hold up as well, but the edamame can be prepped ahead and stored with the rice. The sriracha mayo lasts about a week in the fridge and actually tastes better after the flavors have had time to meld.
- Store the salmon and rice separately so the rice doesn't get soggy.
- If you're making this for meal prep, wait to slice the avocado until you're ready to eat.
- Reheat the rice gently in the microwave with a damp paper towel over it to keep it from drying out.
Pin it This is the kind of recipe that feels like a small celebration every time you make it, whether you're cooking for yourself on a Tuesday night or putting together lunch for friends. It's colorful, satisfying, and never gets old.
Frequently Asked Questions
- → Can I use brown rice instead of jasmine rice?
Yes, brown rice works well and adds extra fiber. Adjust the cooking time to 40-45 minutes and use 2 ¼ cups water per cup of rice. You can also use quinoa for a protein-rich alternative.
- → How do I know when the salmon is cooked through?
The salmon cubes are done when they turn opaque pink and flake easily with a fork, about 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. Cook the rice up to 2 days ahead and store refrigerated. The salmon can be marinated overnight for deeper flavor. Prepare the sriracha mayo up to 3 days in advance. Assemble bowls just before serving for the best texture.
- → What can I substitute for sriracha if I don't like spicy food?
Replace sriracha with sweet chili sauce for mild heat, or use plain mayonnaise mixed with a bit of honey and lime juice for a completely non-spicy version. You can also use teriyaki sauce as a drizzle alternative.
- → Is this suitable for meal prep?
Yes, this bowl meal preps excellently. Store each component separately in airtight containers for up to 4 days. Keep the salmon, rice, vegetables, and sauce in separate containers, then reheat the salmon and rice gently before assembling.
- → Can I grill the salmon instead of baking it?
Grilling works beautifully and adds smoky char flavor. Thread the marinated salmon cubes onto skewers and grill over medium-high heat for 2-3 minutes per side. Watch closely as the honey in the marinade can cause quick caramelization.