Salmon Rice Bowl (Printable Version)

Marinated baked salmon over jasmine rice with fresh veggies and creamy spicy mayo.

# 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

# Method:

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 Hints:

01 -
  • The salmon gets this incredible caramelized edge while staying buttery inside, and the marinade is so good you might find yourself licking the spoon.
  • It comes together in 35 minutes flat, which means you can go from hungry to satisfied without spending your whole evening in the kitchen.
  • Every element is customizable—dial up the sriracha if you like heat, swap in different vegetables, or even prep components ahead for an easy lunch bowl.
02 -
  • Don't skip marinating the salmon or cut the time short—those 10–15 minutes let the flavors actually penetrate the fish instead of just sitting on the surface.
  • The moment you slice your avocado, get it into the bowl because it oxidizes faster than you'd think and turns an unappetizing brown color.
03 -
  • If you're prepping for meal prep, keep the rice, salmon, and toppings separate until you're ready to eat because the avocado will brown and the rice will get soggy if you mix everything hours ahead.
  • Toast your own sesame seeds in a dry pan over medium heat for about 2 minutes if you don't have the toasted kind already—the difference in flavor is genuinely shocking and costs nothing.
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