Marinated Salmon Rice Bowl (Print Version)

Marinated salmon cubes baked to perfection over jasmine rice with crisp vegetables and spicy 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 - 2.5 cups water
10 - 0.5 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 - 0.33 cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce
18 - 1 teaspoon lime juice

# How To:

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 tray. Bake for 10 to 12 minutes until just cooked through and slightly caramelized.
05 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
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 tender without requiring any fancy technique, just a quick bake and you're done.
  • It comes together in under 40 minutes, which means dinner is ready before you've even finished scrolling through your phone.
  • Every bite has different textures and flavors, so it never gets boring even when you make it three times in one week like I do.
02 -
  • Don't overmarinate the salmon or the acid will make it mushy, and don't underbake it either because undercooked fish is never forgiving.
  • The moment you slice that avocado, you're on a timer because it oxidizes fast, so prepare everything else first and add it at the very end.
03 -
  • Toast your own sesame seeds in a dry pan for about two minutes until fragrant, it's a small step that makes a real difference in the final bowl.
  • Keep your avocado whole until the absolute last moment because it oxidizes quickly, but if you do slice it early, squeeze a bit of lime juice on the cut surface to slow browning.
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