Salmon Rice Bowl with Sriracha Mayo

There's something about assembling a salmon rice bowl that makes a weeknight feel like you've got your life together. I discovered this particular combination on a Tuesday when I had salmon thawing, leftover jasmine rice, and an avocado that was finally ripe enough to use. The marinating step takes barely any time, but somehow the soy-ginger-sesame mixture transforms simple cubes of fish into something restaurant-worthy. What started as ingredient improvisation became the meal I actually look forward to making.

I made this for my partner during one of those evenings when neither of us wanted takeout but we were both too tired to cook anything complicated. The way the warm salmon sat next to the cool avocado, how the sriracha mayo pooled slightly in the rice—it became one of those dishes that now gets requested regularly. There's something about a well-built bowl that makes eating feel intentional instead of rushed.

Ingredients

• Salmon fillet, cut into 2 cm cubes: Use fresh, high-quality salmon if you can find it; the flavor difference is noticeable, and cubes cook faster and more evenly than fillets.
• Soy sauce: This is your umami anchor, so don't skip it or substitute it with something too different.
• Sesame oil: Just a tablespoon goes a long way—it's potent and aromatic, so resist the urge to add more.
• Honey: This balances the saltiness and helps the salmon develop a slight caramelized edge in the oven.
• Rice vinegar: Adds brightness without overpowering; white vinegar works in a pinch but tastes sharper.
• Fresh ginger and garlic: Mincing them fine ensures they distribute evenly through the marinade and don't overpower the fish.
• Jasmine rice: Its subtle floral note complements salmon better than white rice, and it stays fluffy rather than clumping.
• Edamame: Buy them frozen and shelled if you can; it saves time and they're just as nutritious as fresh.
• Cucumber and avocado: Slice these just before assembly so the cucumber stays crisp and the avocado doesn't brown.
• Sriracha mayo: This is where the heat and creaminess come in; adjust the sriracha amount based on your heat tolerance, not your guests'.

Instructions

Get your oven ready and prep your space:

Preheat to 200°C and line a tray with parchment paper so your salmon doesn't stick and cleanup is easier later. This takes just a moment but makes everything smoother.

Build the marinade and let salmon soak:

Whisk the soy, sesame oil, honey, vinegar, garlic, and ginger together in a bowl, then add your salmon cubes. Let them sit for 10 to 15 minutes while you handle the other components—you'll notice the fish starts to look glossy and smell incredible, which means it's working.

Cook the rice properly:

Rinse the jasmine rice until the water runs clear, which removes excess starch and prevents gumminess. Combine it with water and salt, bring to a boil, then drop the heat low, cover, and let it steam for 12 to 15 minutes until the grains are tender and separate.

Roast the salmon until just cooked:

Spread the marinated cubes on your parchment-lined tray and slide into the oven for 10 to 12 minutes. You want the outside slightly caramelized and the inside still moist—a fork should go through easily but it shouldn't feel mushy.

Mix your sriracha mayo:

Stir mayonnaise, sriracha, and a squeeze of lime juice together until smooth and creamy. Taste it and adjust the heat level so it complements rather than overpowers.

Assemble your bowls with intention:

Divide the fluffy rice among bowls, then arrange the warm salmon on top followed by edamame, cucumber slices, and avocado. Drizzle the sriracha mayo over everything, then finish with sesame seeds and green onions so each bite has all the components.

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This bowl transformed from a quick dinner idea into something I make for guests, which says everything about how it tastes and how easy it is to multiply. There's a moment when you're setting everything in the bowl where you realize you've created something beautiful without trying too hard.

Why This Bowl Works So Well

The genius of this dish is that every element serves a purpose beyond just filling the bowl. The warm salmon brings richness, the cool vegetables add contrast, and the creamy avocado with the spicy mayo creates a sauce situation that makes you actually enjoy eating rice. When you combine them, you're not just eating separate ingredients—you're creating a complete flavor experience that feels way more sophisticated than the 35 minutes it took to make.

Variations That Keep This Fresh

The beauty of a bowl format is how endlessly you can adjust it based on what's in your fridge or your mood that day. I've made it with leftover cooked salmon when I was out of fresh, swapped the jasmine rice for sushi rice or even cauliflower rice when I was experimenting, and added pickled ginger or thinly sliced radishes for extra brightness and crunch. The core—marinated salmon, jasmine rice, fresh toppings, and sriracha mayo—stays the same, but you have freedom with the details.

Pairing and Serving Ideas

This bowl pairs beautifully with a crisp white wine like Sauvignon Blanc if you're having it for dinner, or you can serve it at room temperature as part of a lunch spread. I've learned that making these bowls for a group is easier than you'd think—prep all your components, set them out buffet-style, and let people assemble their own so everyone gets exactly what they want. It's the kind of meal that looks intentional and nourishing without requiring you to be in the kitchen constantly.

• For a gluten-free version, swap regular soy sauce for tamari and verify your sriracha brand is certified gluten-free.
• Make the sriracha mayo in advance and store it in the fridge for up to three days, so assembly is even faster.
• If you can't find shelled edamame, buy them in the pod and steam them while your salmon marinates.

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This is the kind of recipe that becomes part of your regular rotation because it actually tastes amazing and doesn't require you to stress. Every time I make it, I remember why I fell in love with this combination in the first place.

Recipe FAQs

→ Can I use brown rice instead of jasmine rice?

Yes, brown rice works well in this bowl. Keep in mind that brown rice typically requires 40–45 minutes to cook and may need additional water. Adjust the cooking time accordingly or prepare the brown rice in advance to streamline your assembly process.

→ How should I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Keep the rice, salmon, and vegetables in separate containers, and store the sriracha mayo in its own small container. Reheat the salmon and rice gently, then assemble with cold toppings and fresh mayo when ready to serve.

→ Can I grill the salmon instead of baking?

Absolutely. Thread the marinated salmon cubes onto skewers and grill over medium-high heat for 2–3 minutes per side until just cooked through and lightly charred. The grilling method adds a lovely smoky flavor that complements the Asian-inspired marinade beautifully.

→ What other vegetables work well in this bowl?

Shredded carrots, sliced radishes, steamed broccoli, or roasted sweet potato cubes all make excellent additions. Pickled vegetables like ginger or red onions add tangy contrast. Feel free to use whatever fresh vegetables you have on hand to customize your bowl.

→ Is there a lighter alternative to sriracha mayo?

You can substitute plain Greek yogurt mixed with sriracha and lime juice for a lighter version. Alternatively, use a mixture of sriracha and a small amount of olive oil or tahini for a dairy-free option that still delivers creamy texture and spicy kick.

→ Can I make this bowl ahead for meal prep?

This bowl is excellent for meal prep. Cook the salmon and rice in advance, slice your vegetables, and prepare the sriracha mayo. Store everything separately in the refrigerator for up to 3 days. When ready to eat, simply reheat the salmon and rice, then assemble with cold toppings and fresh mayo.