Salmon Rice Bowl with Sriracha Mayo (Printer-friendly)

Baked salmon cubes over jasmine rice with fresh vegetables and spicy sriracha 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 - 2.5 cups water
10 - 0.5 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 - 0.33 cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce
18 - 1 teaspoon lime juice

# Directions:

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, garlic, and 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 salmon gets baked instead of pan-seared, which means less splatter and a foolproof way to keep it moist inside with those gorgeous caramelized edges.
  • Everything comes together in under 40 minutes, and most of that is just rice doing its thing while you prep the toppings.
  • Each bowl is customizable, so picky eaters or people with different spice tolerances can adjust their own without drama.
02 -
  • Rinsing the rice makes a real difference in the final texture; I learned this the hard way when I once skipped it and ended up with gummy rice that didn't have the fluffy individual grains you're going for.
  • Don't skip the parchment paper on the baking tray because the marinade creates a caramelized layer on the bottom of the pan that's honestly harder to clean than it's worth, and parchment solves that instantly.
  • Slice your avocado right before assembly; it browses quickly and loses that bright green color and creamy texture if it sits around for even 10 minutes.
03 -
  • Toast your sesame seeds in a dry pan over medium heat for about two minutes until fragrant; they're so much more interesting toasted than raw, and it takes less time than you'd think.
  • If you're meal-prepping these bowls, keep the sriracha mayo separate until you're ready to eat because it'll make the rice soggy if it sits around, but everything else keeps beautifully for up to four days.
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