Salmon Rice Bowl (Printable View)

Baked salmon with fresh veggies over jasmine rice, finished with spicy mayo drizzle

# 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 cooked edamame
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

# How To Make It:

01 - Preheat oven to 400°F and line a baking tray with parchment paper. 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.
02 - 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.
03 - Arrange marinated salmon cubes on the prepared tray. Bake for 10 to 12 minutes until just cooked through and slightly caramelized.
04 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
05 - 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 -
  • It comes together faster than you'd expect, leaving plenty of time to actually enjoy eating instead of cooking.
  • The bowl feels like a complete meal in one place, with protein, greens, healthy fats, and that addictive sriracha kick all at once.
  • Leftovers actually taste better the next day when the flavors have settled into the rice.
02 -
  • Don't skip the rice rinsing step, or you'll end up with a gluey mess that clings to itself rather than separating into fluffy grains.
  • Add the avocado only after everything else is plated; it oxidizes quickly and browns in a way that looks sad and tastes slightly bitter.
  • The sriracha mayo can be made earlier in the day and stored in the fridge, actually improving as flavors meld, so you can save yourself one task at serving time.
03 -
  • Toast your sesame seeds in a dry pan for about a minute just before assembly; the difference between raw and toasted is the difference between invisible and essential.
  • If you marinate the salmon longer than 15 minutes, the soy sauce can start making the exterior feel slightly rubbery, so timing here actually matters and isn't just a suggestion.
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