# What You'll 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 grated fresh ginger
→ Rice
08 - 2 cups jasmine rice
09 - 2 1/2 cups water
10 - 1/2 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 - 1/3 cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce
18 - 1 teaspoon lime juice
# Cooking Steps:
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.
02 - Add salmon cubes to the marinade and let sit for 10 to 15 minutes, stirring occasionally to coat evenly.
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 simmer for 12 to 15 minutes until tender. Fluff with a fork.
04 - Arrange marinated salmon cubes on the prepared baking tray in a single layer. Bake for 10 to 12 minutes until cooked through with light caramelization on edges.
05 - In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth. Adjust sriracha quantity to desired spice level.
06 - Divide cooked jasmine rice evenly among four bowls. Top each with baked salmon cubes, edamame, cucumber slices, and avocado slices. Drizzle with sriracha mayo and garnish with toasted sesame seeds and sliced green onions.
