Salmon Rice Bowl Sriracha Mayo

My coworker brought one of these salmon rice bowls to lunch last Tuesday, and I watched her eat it while pretending to focus on my sad desk salad. The way the sriracha mayo pooled into the warm rice, how the salmon was still steaming slightly—it looked too good to ignore. That evening, I raided my freezer and pantry, and somehow assembled this exact bowl without a recipe, just muscle memory from watching hers. It's become my answer to every question about what I'm making for dinner now.

I made this for my sister when she was visiting last month, and she went quiet halfway through her first bite—the good kind of quiet. She asked for the recipe immediately, then ate the entire bowl without saying another word, just kept pausing to appreciate the sesame seeds catching the light. That's when I knew this wasn't just dinner, it was the kind of meal that makes people pay attention.

Ingredients

• Skinless salmon fillet, 500 g cubed: The 2 cm pieces are crucial because they bake evenly and stay tender inside while getting slightly caramelized outside, and buying it already skinless saves you the wrestling match.
• Soy sauce, 2 tbsp: This is your savory backbone; use regular soy sauce unless you need gluten-free, then swap in tamari without changing the amount.
• Sesame oil, 1 tbsp: Just a small amount is enough—it's potent and nutty, and too much will overpower everything else.
• Honey, 1 tbsp: Balances the salt and soy with a subtle sweetness that makes the marinade taste more complex than it has any right to.
• Rice vinegar, 1 tsp: Adds brightness and keeps the marinade from tasting flat or one-dimensional.
• Garlic and ginger, minced fresh: These two together create that warming, slightly spicy undertone that makes the whole bowl feel intentional.
• Jasmine rice, 2 cups: Fragrant and slightly sticky, it holds onto the salmon juices without becoming mushy if you measure water correctly.
• Water and salt for rice: The 2½ cups to 2 cups rice ratio is the golden standard; trust it even if it feels like a lot of liquid.
• Edamame, 1 cup shelled cooked: Buy frozen pre-shelled to skip the busywork, and they add protein and a pop of green color that makes the bowl feel fresher.
• Cucumber, 1 medium sliced: The crunch and cool water content are essential for textural balance against the warm rice and soft salmon.
• Avocado, 1 large sliced: Slice it right before assembly so it doesn't brown, and if you're not serving immediately, toss the slices in a tiny bit of lime juice.
• Toasted sesame seeds, 2 tsp: Buy them already toasted if possible; the nuttiness is non-negotiable for finishing.
• Mayonnaise, ⅓ cup: Full-fat mayo is what makes the sriracha mixture creamy and spoonable rather than thin.
• Sriracha, 1–2 tbsp: Start with 1 tbsp and taste, then add more; everyone's spice tolerance is different and regret is real.
• Lime juice, 1 tsp: Cuts through the richness of the mayo and adds a final bright note.

Instructions

Preheat and prep:

Get your oven to 200°C and line a baking tray with parchment paper so the salmon doesn't stick and cleanup is almost instant.

Build the marinade:

Whisk soy sauce, sesame oil, honey, rice vinegar, minced garlic, and ginger together in a bowl until the honey dissolves and everything smells incredible. Add your salmon cubes and let them sit for 10–15 minutes while you handle the rice.

Cook the rice:

Rinse your jasmine rice under cold running water, stirring gently with your fingers until the water runs almost clear—this removes starch and keeps grains separate. Combine rice, water, and salt in a saucepan, bring to a boil, then immediately reduce heat to low, cover, and cook for 12–15 minutes without peeking; when the water is absorbed and you hear a faint crackling sound, it's done.

Bake the salmon:

Spread your marinated salmon cubes on the parchment-lined tray in a single layer and slide into the oven for 10–12 minutes—you want them just cooked through with a slight caramelized edge, not dry. The thinner pieces will cook faster, so watch them.

Make the sriracha mayo:

In a small bowl, whisk together mayo, sriracha, and lime juice until completely smooth and the color is a peachy-orange; this is your signature drizzle.

Assemble everything:

Divide the fluffy rice among four bowls, then arrange the warm salmon cubes, edamame, cucumber slices, and avocado on top in sections so everything is visible and distinct. Drizzle generously with sriracha mayo, sprinkle sesame seeds and green onions over everything, and serve immediately while the rice and salmon are still warm.

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There's a moment right when you arrange everything in the bowl, right before the first bite, where it all comes together visually and you realize you've made something that looks almost too beautiful to eat. That's the moment this dish becomes more than just nutrition—it becomes something you want to photograph, share, and make again.

Why the Marinade Is Everything

The magic of this bowl lives entirely in that soy-sesame-honey combination. It's the difference between baked fish and a deliberately seasoned component that tastes thoughtful and intentional. Once you nail this ratio, you'll start making it for other proteins too—it works on chicken, tofu, even mushrooms if you're meal prepping for vegetarian friends.

Building Your Bowl with Intention

Assembly matters here because warm rice, hot salmon, and cool avocado create a temperature and texture conversation that keeps every spoonful interesting. If you make this ahead, keep the rice and salmon warm separately, then build the bowl right before eating so the edamame stays crisp and the avocado doesn't oxidize. The sriracha mayo is thick enough that it won't seep through everything immediately, but it will slowly meld with the warm rice in the best possible way.

Variations and Additions That Work

This bowl is endlessly customizable depending on what you have and what you're craving. I've added pickled ginger for extra tang, swapped in shredded purple cabbage for crunch, or thrown on some marinated mushrooms when salmon felt too heavy. The sriracha mayo is sturdy enough to hold the bowl together even with additions, and the rice is neutral enough to support whatever flavors you want to layer in.

• Pickled ginger, radishes, or quick-pickled red onions add brightness and cut through the richness beautifully.
• Swap mayonnaise for Greek yogurt if you want something lighter, though it'll be thinner and less creamy.
• Use tamari instead of soy sauce if you need the bowl to be gluten-free; the flavor stays nearly identical.

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This bowl tastes like you planned something wonderful without actually spending much time or thought on it, which might be the greatest compliment a recipe can receive. Make it once and it'll rotate into your regular dinner list.

Frequently Asked Questions

→ Can I use brown rice instead of jasmine?

Yes, brown rice works well but requires about 40-45 minutes to cook and slightly more water. Adjust timing accordingly or prepare in advance.

→ How do I know when the salmon is done?

The salmon cubes should turn opaque and flake easily with a fork. They should still be moist, not dry. Avoid overcooking to maintain tenderness.

→ Can I make this ahead for meal prep?

Absolutely. Store rice, salmon, and vegetables in separate containers. Reheat salmon and rice gently, then assemble with cold toppings and fresh mayo.

→ What can I substitute for sriracha?

Sambal oelek, gochujang, or your favorite hot sauce work well. Adjust quantity based on spice preference and sauce intensity.

→ Is this suitable for freezing?

The cooked salmon and rice freeze well for up to 2 months. Add fresh vegetables and mayo after reheating for best texture and flavor.

→ Can I grill the salmon instead?

Yes, thread marinated salmon cubes onto skewers and grill for 2-3 minutes per side over medium-high heat for lovely char marks.