Salmon Rice Bowl

A vibrant, nutritious bowl featuring marinated baked salmon cubes atop fluffy jasmine rice, paired with fresh edamame, crisp cucumber, creamy avocado, and finished with a spicy sriracha mayo drizzle. This Asian-inspired dish is easy to prepare and offers a perfect balance of textures and flavors.

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The salmon is marinated in a blend of soy, ginger, and garlic, then baked until caramelized. When paired with cold toppings and a kick of sriracha mayo, every bite is a delightful experience.

Ingredients

• Salmon & Marinade
• 500 g (1.1 lb) skinless salmon fillet, cut into 2 cm cubes
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• Rice
• 2 cups jasmine rice
• 2 ½ cups water
• ½ tsp salt
• Toppings
• 1 cup shelled edamame, cooked
• 1 medium cucumber, sliced
• 1 large avocado, sliced
• 2 tsp toasted sesame seeds
• 2 green onions, thinly sliced (optional)
• Sriracha Mayo
• ⅓ cup mayonnaise
• 1–2 tbsp sriracha sauce (to taste)
• 1 tsp lime juice

Instructions

Step 1

Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 2

In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger. Add salmon cubes and marinate for 10–15 minutes.

Step 3

While the salmon marinates, 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 12–15 minutes until tender. Fluff with a fork.

Step 4

Arrange marinated salmon cubes on the prepared tray. Bake for 10–12 minutes until just cooked through and slightly caramelized.

Step 5

In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.

Step 6

To assemble, 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.

Zusatztipps für die Zubereitung

For the fluffiest rice, ensure you rinse it thoroughly until the water runs clear. When baking the salmon, make sure the cubes are spaced out on the tray so they caramelize rather than steam.

Varianten und Anpassungen

For a gluten-free option, use tamari instead of soy sauce. You can also add pickled ginger or radishes for extra flavor and a pop of color.

Serviervorschläge

This Salmon Rice Bowl pairs exceptionally well with a crisp white wine such as Sauvignon Blanc. Adjust the amount of sriracha in the mayo to your preferred spice level.

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This Salmon Rice Bowl is a nutritious and satisfying meal that's as beautiful as it is tasty. It’s the perfect way to bring fresh, Asian-inspired flavors into your kitchen any day of the week.

Common Questions

→ Can I use brown rice instead of jasmine?

Yes, brown rice works well though it requires about 40-45 minutes to cook compared to 12-15 minutes for jasmine rice. Start the brown rice before marinating the salmon to save time, or use quick-cooking brown rice varieties.

→ How do I store leftovers?

Store components separately in airtight containers. The salmon keeps for 2-3 days refrigerated, while the rice lasts up to 4 days. Assemble bowls fresh and add avocado just before serving to prevent browning.

→ Can I grill the salmon instead?

Grilling works beautifully for this dish. Thread marinated salmon cubes onto skewers and grill for 2-3 minutes per side over medium-high heat, or use a grill basket for even easier cooking.

→ What other toppings can I add?

Pickled ginger, radishes, shredded carrots, or sliced radishes add crunch and tang. For extra protein, try adding soft-boiled eggs or shredded nori sheets for more umami flavor.

→ Is this dish gluten-free?

Simply substitute tamari for soy sauce to make this completely gluten-free. Check your sriracha and mayonnaise labels to ensure they're certified gluten-free as well.

→ Can I meal prep this bowl?

Yes, this meal preps excellently. Cook a large batch of rice and salmon at the start of the week, then portion into containers with toppings stored separately. The salmon reheats beautifully at 350°F for 8-10 minutes.