Salmon Rice Bowl with Sriracha Mayo

A Salmon Rice Bowl is the ultimate vibrant and nutritious meal, combining tender marinated salmon with the comforting texture of fluffy jasmine rice. This dish brings together the fresh flavors of edamame, cucumber, and creamy avocado, all pulled together with a signature spicy sriracha mayo drizzle. Perfect for a quick weeknight dinner or a healthy lunch, it offers a restaurant-quality experience right in your own kitchen.

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This recipe focuses on simple preparation without sacrificing taste. By marinating the salmon in a blend of soy sauce, ginger, and garlic, the fish develops a savory glaze that caramelizes beautifully in the oven. Paired with properly rinsed jasmine rice, every bowl serves as a complete, satisfying meal that is as pleasing to the eye as it is to the palate.

Ingredients

• 500 g (1.1 lb) skinless salmon fillet, cut into 2 cm cubes
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 2 cups jasmine rice
• 2 ½ cups water
• ½ tsp salt
• 1 cup shelled edamame, cooked
• 1 medium cucumber, sliced
• 1 large avocado, sliced
• 2 tsp toasted sesame seeds
• 2 green onions, thinly sliced (optional)
• ⅓ cup mayonnaise
• 1–2 tbsp sriracha sauce (to taste)
• 1 tsp lime juice

Instructions

Step 1

Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 2

In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger. Add salmon cubes and marinate for 10–15 minutes.

Step 3

While the salmon marinates, 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 12–15 minutes until tender. Fluff with a fork.

Step 4

Arrange marinated salmon cubes on the prepared tray. Bake for 10–12 minutes until just cooked through and slightly caramelized.

Step 5

In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.

Step 6

To assemble, 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.

Zusatztipps für die Zubereitung

To ensure the best texture, do not skip rinsing the jasmine rice; this removes excess starch and prevents the grains from sticking together. When baking the salmon, ensure the cubes are spread out in a single layer on the tray so they caramelize evenly rather than steaming.

Varianten und Anpassungen

For a gluten-free option, use tamari instead of soy sauce. You can also add pickled ginger or radishes for extra flavor and crunch. Adjust the amount of sriracha in the mayo to your preferred spice level.

Serviervorschläge

This Salmon Rice Bowl pairs exceptionally well with a crisp white wine such as Sauvignon Blanc. For the best experience, serve the bowl immediately while the rice and salmon are still warm, allowing the cold toppings to provide a refreshing contrast.

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With its combination of fresh vegetables, high-quality protein, and a zesty finish, this Salmon Rice Bowl is a versatile dish that never disappoints. Enjoy the harmony of Asian-inspired ingredients in every bite of this easy-to-make, pescatarian-friendly meal.

Frequently Asked Questions

→ Can I use brown rice instead of jasmine rice?

Brown rice works beautifully but requires about 40-45 minutes to cook compared to jasmine rice's 12-15 minutes. Adjust your timing accordingly and consider starting the brown rice before marinating the salmon.

→ How do I know when the salmon is properly cooked?

The salmon cubes are done when they turn opaque throughout and flakes easily with a fork—about 10-12 minutes at 200°C (400°F). Avoid overcooking, as the cubes will continue cooking slightly from residual heat.

→ Can I grill the salmon instead of baking?

Grilling works wonderfully and adds a smoky char. Thread the marinated salmon cubes onto soaked skewers and grill over medium-high heat for 2-3 minutes per side. Watch closely to prevent sticking.

→ How long does the sriracha mayo keep in the refrigerator?

The spicy mayo stays fresh for up to one week when stored in an airtight container. The flavors actually meld and improve after a day. Give it a good stir before using.

→ What other toppings work well in this bowl?

Pickled ginger, shredded carrots, radishes, or seaweed salad add authentic Asian-inspired flavors. For extra crunch, try crushed wonton strips or chopped roasted cashews.

→ Is this bowl suitable for meal prep?

Yes! Store components separately in airtight containers: rice, salmon, toppings, and mayo. Keep refrigerated for up to 3 days. Reheat salmon and rice gently, then assemble fresh.