Salmon Rice Bowl (Print Version)

Baked salmon cubes over jasmine rice with fresh vegetables and spicy sriracha mayo

# What You'll Need:

→ 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 - 1–2 tablespoons sriracha sauce, to taste
18 - 1 teaspoon lime juice

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray 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 10–15 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 12–15 minutes until tender. Fluff with a fork.
04 - Arrange marinated salmon cubes on the prepared tray. Bake for 10–12 minutes until just 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.

# Additional Tips::

01 -
  • It looks like something you'd order at a trendy lunch spot but comes together in your own kitchen in about half an hour.
  • The marinated salmon gets these sweet, caramelized edges that contrast perfectly with the cool, creamy toppings.
  • You can prep the components ahead and assemble the bowls right before serving, which makes it great for easy weeknight dinners or casual gatherings.
  • Every bite has a different texture: tender fish, fluffy rice, crunchy cucumber, silky avocado.
02 -
  • Don't skip rinsing the rice; the first time I made this I didn't bother and the rice turned out gummy and clumpy instead of light and fluffy.
  • Watch the salmon closely in the oven because it can go from perfectly tender to dry in just a minute or two.
  • Let the salmon marinate for at least 10 minutes; I tried rushing it once and the flavor was noticeably flatter.
03 -
  • Pat the salmon cubes dry before marinating them so the marinade clings better and you get more caramelization in the oven.
  • If you want the salmon extra crispy on the edges, turn the broiler on for the last minute or two of baking, but watch it closely.
  • Use a fork to fluff the rice as soon as it's done cooking so it doesn't clump together as it cools.
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