Save One Tuesday evening, I was scrolling through my phone while waiting for water to boil when a food photo stopped me cold—a perfectly arranged salmon rice bowl with vibrant layers of pink, green, and gold. Something about its simplicity and color combination spoke to me, so I decided to recreate it that very night with whatever I had in the kitchen. What started as a spontaneous dinner became something I now make at least twice a month, and honestly, it's become my go-to when I want something that feels both indulgent and deeply nourishing.
I made this for a friend who'd been stressed about eating healthier, and watching her face light up when she took that first bite reminded me why I love cooking. She asked for the recipe immediately, and now her version has pickled radishes because apparently that's what her kids will actually eat alongside the salmon. Food has this weird power to become a bridge between what someone thinks they should eat and what they actually enjoy.
Ingredients
- Salmon fillet (500 g, cut into 2 cm cubes): Look for bright pink or deep coral color, which signals freshness—ask the fishmonger to cut it for you if you're nervous about the knife work, and always cook it the day you buy it.
- Soy sauce (2 tbsp): This is where the umami depth comes from, and honestly, don't skip it or substitute with something weak because it's the backbone of the marinade.
- Sesame oil (1 tbsp): The toasted kind is non-negotiable here—it brings this warm, nutty note that regular sesame oil just won't deliver.
- Honey (1 tbsp): A touch of honey balances the salty-savory elements and helps the salmon glaze beautifully when it bakes.
- Rice vinegar (1 tsp): This adds brightness without harshness, keeping everything tasting fresh rather than heavy.
- Garlic and ginger (1 clove minced garlic, 1 tsp grated fresh ginger): These two create the aromatic foundation that makes your kitchen smell absolutely magical while the salmon marinates.
- Jasmine rice (2 cups): The fragrant grains soak up the salmon's flavors beautifully, and rinsing it until the water runs clear prevents any cloudiness or excess starch.
- Water and salt (2½ cups water, ½ tsp salt): Simple as it sounds, this ratio gives you fluffy, distinct grains rather than a mushy pile.
- Edamame (1 cup, cooked): Frozen edamame work perfectly fine and bring a pop of color plus a satisfying chew that contrasts with the soft rice and salmon.
- Cucumber (1 medium, sliced): The cool, crisp texture wakes up your palate after the richness of the salmon and mayo.
- Avocado (1 large, sliced): Slice it just before assembly so it doesn't oxidize and turn brown, and if you're worried about the knife slipping, use the pit as your anchor point.
- Toasted sesame seeds (2 tsp): The toasted version has so much more character than raw seeds—sprinkle them at the very end so they stay crunchy.
- Green onions (2, thinly sliced, optional): A handful of green onions scattered on top adds a subtle onion bite that ties everything together.
- Mayonnaise (⅓ cup): This is your creamy base for the sriracha mayo, so use something you actually enjoy eating on sandwiches.
- Sriracha sauce (1–2 tbsp, to taste): Start with 1 tablespoon and taste as you go—you can always add more heat but you can't take it back.
- Lime juice (1 tsp): A squeeze of fresh lime brightens the mayo and adds a citrus counterpoint to the spicy kick.
Instructions
- Get your oven ready and prep the pan:
- Turn your oven to 200°C (400°F) and line a baking tray with parchment paper—this prevents sticking and makes cleanup infinitely easier. You want the oven already hot when the salmon goes in so it gets a nice sear rather than just steaming.
- Build the marinade and coat the salmon:
- In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger until the honey dissolves completely. Add your salmon cubes and stir gently to coat every piece, then set aside for 10–15 minutes—the longer it sits, the deeper the flavor will be.
- Cook the rice while waiting:
- Rinse your jasmine rice under cold running water, stirring it gently with your fingers until the water runs clear—this removes excess starch and prevents clumping. Pour the rinsed rice into a saucepan with the water and salt, bring it to a boil over high heat, then reduce to low, cover tightly, and simmer for 12–15 minutes without lifting the lid (the steam is doing important work).
- Bake the salmon to perfection:
- Transfer the marinated salmon cubes to your prepared tray, spreading them in a single layer so they bake rather than steam. Bake for 10–12 minutes until the outside edges look slightly caramelized and the salmon flakes gently when you test it with a fork—it should be opaque and just cooked through.
- Mix your sriracha mayo:
- While the salmon bakes, combine mayonnaise, sriracha, and lime juice in a small bowl, stirring until completely smooth and creamy. Taste it and adjust the heat level to your preference.
- Assemble your bowls with intention:
- Fluff the rice with a fork and divide it evenly among four bowls, then arrange the baked salmon, edamame, cucumber slices, and avocado on top of each portion. Drizzle with the sriracha mayo, sprinkle with toasted sesame seeds and green onions, and serve immediately while everything's still warm.
Save There's something about serving these bowls that changes the energy of a meal—suddenly everyone's gathered around looking at their individual creation and there's this sense of care in the presentation. That's when I realized this wasn't just easy food, it was a way of saying I'm paying attention to what you're eating and I want it to be something you actually want.
Why the Marinade Is the Secret
The magic happens in that soy-sesame-honey combination because each ingredient pulls its weight—soy brings saltiness and umami, sesame oil adds warmth and depth, honey provides sweetness and helps create that gorgeous glaze, and the vinegar keeps everything balanced so nothing becomes one-dimensional. I tried making this with just soy sauce once and the salmon tasted flat, so I'm telling you now: don't cut corners here.
Building Flavor Layers
What makes these bowls so satisfying is that every component has a different texture and temperature—warm rice, hot salmon, cool cucumber and avocado, and creamy-spicy mayo that ties it all together. It's almost like you're eating three or four different dishes in one bowl, which keeps your palate engaged from the first bite to the last.
Make It Your Own
The beauty of a rice bowl is that you can completely remix it based on what you have or what you're in the mood for.
- Swap the cucumber for shredded carrots or add pickled radishes for extra crunch and tang that cuts through the richness.
- If you need this gluten-free, use tamari instead of regular soy sauce and double-check your sriracha label because some brands sneak in wheat.
- Serve this with a crisp white wine like Sauvignon Blanc if you're eating with others, or just enjoy it on its own because honestly it doesn't need anything else.
Save This bowl has become my answer to that 6 p.m. question of what's for dinner, and it never feels like a compromise. It's restaurant-quality but made in your own kitchen, healthy but indulgent, and somehow always tastes better the second time you make it because you understand the rhythm of it.
Recipe FAQs
- → Can I use brown rice instead of jasmine rice?
Yes, brown rice works well and adds extra fiber and nutrients. Cooking time will increase to about 40-45 minutes, so plan accordingly or prepare the rice in advance.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 2 days. Keep the salmon, rice, and vegetables in separate containers to maintain freshness. Reheat salmon gently in the oven or microwave.
- → Can I make this bowl dairy-free?
This bowl is naturally dairy-free as written. Ensure your mayonnaise is dairy-free (most commercial brands are), and the sriracha mayo provides creamy texture without any dairy products.
- → What other protein could I use instead of salmon?
Tuna cubes, cubed chicken thighs, or tofu work beautifully with these same flavors. Adjust cooking time accordingly—chicken may need 15-18 minutes, while tofu needs about 20-25 minutes to achieve crispy edges.
- → 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. The grill adds a lovely smoky char that complements the Asian-inspired marinade.
- → How can I meal prep this bowl?
Cook the rice and marinate the salmon up to 24 hours in advance. Bake fresh when ready to eat, or bake ahead and serve cold. Slice vegetables just before assembling to keep them crisp.