Description
The combination of tender, marinated salmon with a hint of sweetness and spice, fluffy jasmine rice, and fresh, crunchy vegetables creates a perfect harmony of flavors and textures. Drizzled with creamy spicy mayo, these bowls offer a satisfying and wholesome meal in every bite.
Whether you’re looking for a quick weeknight dinner or an impressive lunch, these Salmon Rice Bowls are endlessly customizable to suit your taste. Add your favorite veggies, switch out the rice for quinoa, or enjoy as-is for a perfectly balanced dish that’s sure to become a family favorite!
Ingredients
Units
Scale
- 1 1/2 lbs center-cut salmon filet, skin removed
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon sriracha or chili garlic paste
- 2 garlic cloves, grated
- 2 teaspoons grated ginger
For the Spicy Mayo:
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- 1/3 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, cut into 1½-inch cubes, and toss in the marinade. Allow to marinate for 20-30 minutes, up to 8 hours.
- Prepare the Spicy Mayo: Mix all ingredients for the spicy mayo in a small bowl. Refrigerate until ready to use.
- Cook the Salmon: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated salmon cubes on the sheet and bake for 8-10 minutes. Broil for an additional 1-2 minutes until lightly charred.
- Assemble the Bowls: Divide steamed rice among four bowls. Top with salmon cubes, cucumbers, avocado slices, edamame, and sesame seeds. Drizzle with spicy mayo and serve with nori sheets.
- Prep Time: 15 minutes
- Cook Time: 15 minutes