Salmon Rice Bowl with Sriracha Mayo (Printable Version)

Caramelized salmon cubes over fluffy jasmine rice with fresh vegetables and spicy sriracha mayo drizzle.

# 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 to 2 tablespoons sriracha sauce
18 - 1 teaspoon lime juice

# Cooking Steps:

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, minced garlic, and grated ginger. Add salmon cubes and marinate for 10 to 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 to 15 minutes until tender. Fluff with a fork.
04 - Arrange marinated salmon cubes on the prepared tray. Bake for 10 to 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.

# Expert Advice:

01 -
  • The whole thing comes together in 35 minutes, which means you can have dinner on the table without the stress that usually comes with salmon.
  • Every component adds something different—creamy, crispy, fresh—so you get a completely different experience with each spoonful.
  • It tastes restaurant-quality but uses ingredients you probably already have in your kitchen.
02 -
  • Don't over-marinate the salmon or the soy sauce will make it too salty—15 minutes is the sweet spot, and the fish is delicate enough that longer times can affect the texture.
  • Slice your cucumber and avocado just before you assemble, otherwise the cucumber loses its snap and the avocado starts to brown.
03 -
  • Pat your salmon cubes dry before marinating—moisture means they won't caramelize properly in the oven, so a quick paper towel moment makes a real difference.
  • Taste your marinade before you add the salmon; if it seems too salty, you can dilute it slightly with a teaspoon of water, which is something I learned after oversalting a batch early on.
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