Marinated Baked Salmon Rice Bowl (Print Version)

Marinated salmon on jasmine rice with edamame, cucumber, avocado, and spicy sriracha mayo. Quick and nutritious!

# Components:

→ Salmon & Marinade

01 - 1.1 lb skinless salmon fillet, cut into ¾ 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 - 2½ cups water
10 - ½ 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 - ⅓ 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. In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger.
02 - Add salmon cubes to the marinade and allow to sit for 10 to 15 minutes, stirring occasionally for even coating.
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 with slight caramelization on edges.
05 - In a small bowl, combine mayonnaise, sriracha sauce, and lime juice. Mix until smooth, adjusting sriracha level to desired spice intensity.
06 - Divide cooked jasmine rice among four bowls. Distribute baked salmon, edamame, cucumber slices, and avocado slices evenly. Drizzle with sriracha mayo and garnish with sesame seeds and green onions.

# Expert Advice:

01 -
  • It delivers restaurant quality flavor with everyday ingredients you probably already have on hand.
  • The texture contrast between warm salmon, fluffy rice, and crisp vegetables makes every bite interesting.
  • You can prep the components ahead and assemble bowls in minutes on busy weeknights.
  • It feels indulgent but keeps you energized instead of weighed down.
02 -
  • Do not overcook the salmon or it will turn dry and chalky, pull it from the oven when it still looks slightly glossy in the center.
  • Rinsing the rice is not optional, skipping this step results in gummy, sticky clumps instead of light, separate grains.
  • Let the salmon marinate for the full time, those 10 minutes make the difference between bland and deeply flavorful bites.
  • Use a sharp knife to cut the salmon into even cubes so they cook at the same rate and none end up under or overdone.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds until fragrant, it deepens their flavor and makes them taste almost buttery.
  • Use the leftover marinade to brush on vegetables or drizzle over the finished bowls for an extra punch of flavor.
  • If your avocado is not quite ripe, place it in a paper bag with a banana overnight to speed up the process.
  • For perfectly fluffy rice every time, let it rest covered for five minutes after cooking before fluffing with a fork.
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