Description
Salmon rice bowls have become a modern favorite for those looking to combine bold flavors, satisfying textures, and wholesome ingredients in one simple dish. With perfectly marinated salmon, fluffy rice, crunchy vegetables, and a creamy spicy mayo drizzle, this meal offers a little bit of everything—sweet, savory, spicy, and umami. Ready in under 30 minutes, this dish is perfect for busy weeknights, meal prep, or impressing guests with minimal effort.
Ingredients
For the Salmon:
- 1 ½ lbs center-cut salmon filet, skin removed
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon sriracha or chili garlic paste
- 2 cloves garlic, grated
- 2 teaspoons grated ginger
For the Spicy Mayo:
- ⅓ cup kewpie mayonnaise (or regular mayonnaise)
- 1 tablespoon sriracha
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
For the Bowls:
- 4 cups steamed jasmine rice (or rice of choice)
- 2 Persian cucumbers, sliced into half-moons
- 1 avocado, sliced
- 1 cup steamed edamame
- Sesame seeds, for garnish
- Nori sheets, for serving
Instructions
- Marinate the Salmon
- In a bowl, whisk together soy sauce, honey, sriracha, garlic, and ginger.
- Pat the salmon dry and cut it into 1½-inch cubes.
- Toss the salmon in the marinade and let it soak for 20-30 minutes (or up to 8 hours for deeper flavor).
- Prepare the Spicy Mayo
- In a small bowl, mix mayonnaise, sriracha, ginger, sesame oil, and soy sauce.
- Stir well and refrigerate until ready to serve.
- Cook the Salmon
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper and spread the marinated salmon cubes evenly.
- Bake for 8-10 minutes until cooked through.
- Broil for an additional 1-2 minutes for a slightly charred finish.
- Assemble the Bowls
- Divide steamed rice among four bowls.
- Top with salmon, cucumbers, avocado slices, and edamame.
- Drizzle generously with spicy mayo and sprinkle with sesame seeds.
- Serve with nori sheets on the side.
Notes
- Adjust spice levels by increasing or reducing sriracha.
- Swap salmon for shrimp, tofu, or chicken for variety.
- Store leftovers separately for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: Asian-Inspired