Salmon Rice Bowl

A vibrant, nutritious bowl featuring marinated baked salmon cubes atop fluffy jasmine rice, paired with fresh edamame, crisp cucumber, creamy avocado, and finished with a spicy sriracha mayo drizzle.

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This easy Salmon Rice Bowl is a perfect weeknight meal that combines the comfort of warm jasmine rice with the freshness of sliced cucumbers and cooked edamame.

Ingredients

• Salmon & Marinade: 500 g (1.1 lb) skinless salmon fillet (cut into 2 cm cubes), 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp rice vinegar, 1 clove garlic (minced), 1 tsp grated fresh ginger.
• Rice: 2 cups jasmine rice, 2 ½ cups water, ½ tsp salt.
• Toppings: 1 cup shelled edamame (cooked), 1 medium cucumber (sliced), 1 large avocado (sliced), 2 tsp toasted sesame seeds, 2 green onions (thinly sliced, optional).
• Sriracha Mayo: ⅓ cup mayonnaise, 1–2 tbsp sriracha sauce (to taste), 1 tsp lime juice.

Instructions

Step 1

Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 2

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.

Step 3

While the 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 12–15 minutes until tender. Fluff with a fork.

Step 4

Arrange marinated salmon cubes on the prepared tray. Bake for 10–12 minutes until just cooked through and slightly caramelized.

Step 5

In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.

Step 6

To assemble, 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.

Zusatztipps für die Zubereitung

Ensure the jasmine rice is rinsed until the water runs clear for a fluffy texture. When baking the salmon, keep an eye on the cubes to achieve a perfect caramelization without overcooking the fish. This dish contains fish, soy, eggs, and sesame; always check ingredient labels if you have food allergies.

Varianten und Anpassungen

For a gluten-free option, use tamari instead of soy sauce. You can also customize your bowl by adding pickled ginger or radishes for extra flavor and crunch. If you don't have jasmine rice, brown rice or quinoa can serve as nutritious alternatives.

Serviervorschläge

Serve this bowl immediately while the rice and salmon are warm. It pairs wonderfully with a crisp white wine such as Sauvignon Blanc. For a complete presentation, garnish generously with extra sliced green onions and a sprinkle of toasted sesame seeds.

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Whether you're looking for a healthy lunch or a satisfying dinner, this Salmon Rice Bowl is a delicious way to enjoy fresh ingredients with an Asian-inspired twist.

Recipe FAQs

→ Can I use brown rice instead of jasmine?

Brown rice works well but requires about 45 minutes to cook and 1 cup more water. Start the brown rice before marinating the salmon to time everything correctly.

→ How do I store leftovers?

Store components separately in airtight containers. Keep rice and salmon refrigerated up to 3 days. Add fresh avocado and sriracha mayo just before serving for best texture.

→ What other fish can I use?

Cod, halibut, or mahi-mahi cubed work beautifully. Adjust baking time by 1-2 minutes depending on thickness. The marinade complements any mild white fish.

→ Can I grill the salmon instead?

Thread marinated cubes onto skewers and grill 2-3 minutes per side over medium-high heat. The natural sugars in the honey will create lovely charred edges.

→ Is this freezer-friendly?

Freeze marinated raw salmon cubes for up to 3 months. Thaw overnight in refrigerator before baking. Cooked bowls don't freeze well due to avocado and mayo texture.

→ How can I reduce the spice level?

Start with 1 teaspoon sriracha in the mayo and add more gradually. Substitute with sweet chili sauce or plain mayonnaise for a completely mild version.