Salmon Rice Bowl with Sriracha Mayo (Printable version)

Marinated baked salmon over jasmine rice with fresh vegetables and spicy sriracha 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 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

# How to Prepare:

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 baking tray. Bake for 10 to 12 minutes until cooked through and slightly caramelized.
05 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth. Adjust sriracha to your preferred spice level.
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 Tips:

01 -
  • The salmon stays buttery and delicate while the crispy edges catch all that savory marinade.
  • Everything comes together in under 40 minutes, perfect for weeknight dinners when you want to feel like you're eating something restaurant-quality.
  • You can prep components ahead and assemble the bowls fresh, which means less stress when people are actually at your table.
02 -
  • Don't skip the step of rinsing the rice. I learned this the hard way when I made sticky, clumpy rice that turned my beautiful bowl into something that felt heavy instead of vibrant.
  • The salmon will continue cooking slightly after you pull it from the oven, so aim for just barely cooked through rather than completely opaque. This keeps it tender instead of becoming dry and flaky in an unpleasant way.
  • If you're making this ahead, keep the components separate and assemble right before eating so the avocado stays bright and the cucumber stays crisp.
03 -
  • Toast your sesame seeds in a dry pan for 2–3 minutes before sprinkling them on. This step is small but it transforms their flavor from bland to nutty and makes people wonder what you did differently.
  • If your avocado is slightly firm, slice it and let it sit at room temperature while you're cooking everything else. It'll soften just enough to feel perfect.
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