Save to Pinterest I stumbled onto this salmon rice bowl during a Tuesday afternoon when my fridge felt unnecessarily empty but my pantry whispered possibilities. A friend had gifted me a jar of sriracha mayo weeks before, and that day it finally called to me while I was thinking about dinner. The idea of marinated salmon cubes on fluffy jasmine rice felt suddenly obvious, the kind of meal that tastes restaurant-quality but arrives at your table in under 40 minutes. It became my go-to when I wanted something that felt both nourishing and exciting, without the stress.
My sister showed up unexpectedly one evening, hungry and skeptical about seafood, but she came back three times that week asking for the recipe. Watching her scoop up salmon with perfectly ripe avocado while the sriracha mayo caught the corner of her mouth made me realize this bowl had somehow become proof that simple food done right can surprise people. That's when it stopped being just my dinner and became something I make for the people I actually want to feed.
Ingredients
- Salmon fillets (500g), cut into 2cm cubes: The foundation here, and cutting them into cubes rather than leaving them whole makes each bite balanced and ensures they cook evenly without drying out.
- Soy sauce (2 tbsp): This carries the savory backbone, though tamari works beautifully if you need gluten-free.
- Sesame oil (1 tbsp): Just enough to add that unmistakable warmth without overwhelming; it's the difference between good and memorable.
- Honey (1 tbsp): A small touch that balances the umami and helps the salmon glaze slightly as it bakes.
- Rice vinegar (1 tsp): Cuts through richness with subtle brightness, almost invisible but deeply important.
- Garlic and ginger (1 clove and 1 tsp): Together they create the aromatic foundation that wakes up your kitchen the moment they hit the marinade.
- Jasmine rice (2 cups uncooked): The fluffy, fragrant canvas that holds everything else; rinsing it first prevents mushiness.
- Water and salt (2½ cups and ½ tsp): The ratio here is forgiving and reliable, yielding rice that's never gummy.
- Edamame (1 cup, cooked): Fresh or frozen works equally well, adding gentle color and a protein boost without competing for attention.
- Cucumber (1 medium, sliced): The crisp counterpoint that keeps your palate from getting heavy halfway through.
- Avocado (1 large, sliced): Add this at the very last moment so it stays creamy rather than browning.
- Sesame seeds (2 tsp, toasted): The finishing touch that catches light and adds textural intrigue to every bite.
- Green onions (2 stalks, optional): A whisper of onion sharpness if you want it, but the bowl stands perfectly fine without.
- Mayonnaise (⅓ cup): The base for your sauce, creamy and familiar.
- Sriracha (1–2 tbsp): This is personal territory; start with 1 and taste before adding more, respecting your own heat tolerance.
- Lime juice (1 tsp): The tiny squeeze that transforms mayo from thick condiment into something bright and alive.
Instructions
- Warm the oven and prep your stage:
- Set your oven to 200°C (400°F) and line a baking tray with parchment paper so cleanup later feels like a minor miracle. Having this ready means you can move quickly once the salmon is marinating.
- Build the marinade and coat the salmon:
- Whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and ginger in a medium bowl until it looks glossy and unified. Add your salmon cubes and toss gently so every piece gets coated, then let them sit for 10–15 minutes while you handle the rice.
- Start the rice while salmon waits:
- Rinse your jasmine rice under cold running water, stirring it with your fingers until the water runs almost clear; this removes the starch that would otherwise make it sticky. Combine the rinsed rice, water, and salt in a saucepan, bring it to a boil, then lower the heat to minimum, cover it, and let it cook undisturbed for 12–15 minutes until the water is absorbed and the rice is tender.
- Bake the salmon until golden:
- Spread your marinated salmon cubes on the prepared tray in a single layer, giving them space so they bake rather than steam. Slide them into the oven for 10–12 minutes; you're looking for the flesh to turn opaque and the edges to catch just a hint of caramelization from the marinade's honey content.
- Whip the sriracha mayo while everything else finishes:
- In a small bowl, combine mayonnaise, sriracha (starting with 1 tablespoon if you're unsure), and lime juice, stirring until it's smooth and the color shifts to a warm peachy-pink.
- Fluff rice and assemble with intention:
- Once rice is cooked, give it a gentle fluff with a fork so each grain separates. Divide the rice among four bowls and arrange the warm salmon, edamame, cucumber slices, and avocado slices on top in whatever pattern speaks to you.
- Finish and serve immediately:
- Drizzle the sriracha mayo across each bowl, then scatter sesame seeds and green onions over the top if you're using them. Serve right away while the salmon is still warm and everything feels fresh.
Save to Pinterest One quiet morning, I made this bowl for myself without any occasion, just because I wanted it. Sitting at my kitchen table with steam still rising off the rice and the sriracha mayo bright against the pink salmon, I realized this wasn't just efficient dinner anymore; it had become a small ritual of taking care of myself. That's the kind of everyday magic this bowl carries.
Why This Bowl Became My Default
There's something about a bowl meal that changes how you eat, even psychologically. Instead of a plated dish where you finish one element before moving to the next, you're mixing things as you go, creating new flavor combinations with every spoonful. The salmon stays warm enough to slightly soften the avocado without cooking it further, the cold cucumber releases its juice into the warm rice, and the sriracha mayo ties it all together in ways that feel intentional rather than accidental.
Customizing Without Losing the Spirit
This bowl is forgiving in ways that make it worth returning to again and again. Pickled ginger instead of fresh ginger changes the angle slightly, moving from warmth toward brightness, while some of my friends add shredded carrots or radishes for extra crunch. If you're cooking for someone who doesn't eat fish, marinated tofu cubes follow the exact same baking timeline and pick up the marinade flavors beautifully, transforming this into something everyone at the table can enjoy together.
The Wine Pairing and Other Small Pleasures
A crisp white wine like Sauvignon Blanc sits alongside this bowl like it was designed for it, cutting through the richness of the mayo while echoing the citrus from the lime. But honestly, this is also the kind of meal that's completely fine enjoyed without anything but water, or with iced tea if you want something cold that won't steam up your face. The point is to notice what you're eating, and this bowl makes that almost impossible to avoid.
- Keep pre-cooked frozen edamame on hand so assembly becomes purely about arranging rather than cooking.
- Make extra sriracha mayo because you'll find yourself using it on other things all week long.
- If your salmon pieces are larger than 2cm, cut them smaller so they cook through in the baking time without you worrying.
Save to Pinterest This salmon rice bowl has become my answer to the question of what to cook when you want to feel nourished without feeling stressed. Make it once and you'll understand why it keeps finding its way back to your table.
Recipe Q&A
- → Can I use brown rice instead of jasmine?
Brown rice works well and adds extra fiber, though cooking time will increase to about 40-45 minutes. Adjust water ratio according to package instructions.
- → How do I store leftovers?
Store components separately in airtight containers. Keep rice and salmon for up to 3 days, and vegetables for 2 days. Reheat salmon gently to avoid drying.
- → Can I grill the salmon instead?
Grilling works beautifully. Thread marinated salmon cubes onto skewers and grill for 8-10 minutes, turning occasionally until charred and cooked through.
- → What other toppings can I add?
Pickled ginger, shredded carrots, radishes, seaweed salad, or mango would all complement the flavors. For extra crunch, try crushed wontons or fried onions.
- → Is this suitable for meal prep?
Yes, prepare all components in advance and store separately. Assemble bowls just before serving to maintain texture and prevent rice from becoming soggy.
- → Can I make this dairy-free?
Use vegan mayonnaise for the sriracha sauce. All other ingredients are naturally dairy-free, making this easy to adapt.