Marinated baked salmon cubes with fluffy jasmine rice, fresh vegetables, and spicy sriracha 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 1/2 cups water
10 - 1/2 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 - 1/3 cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce, to taste
18 - 1 teaspoon lime juice
# How to Make It:
01 - Preheat oven to 400°F and 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 until combined. Add salmon cubes and marinate for 10 to 15 minutes.
02 - 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.
03 - Arrange marinated salmon cubes on the prepared baking tray. Bake for 10 to 12 minutes until just cooked through and slightly caramelized.
04 - In a small bowl, mix mayonnaise, sriracha sauce, and lime juice until smooth.
05 - Divide cooked jasmine rice among four bowls. Top each with baked salmon, edamame, cucumber slices, and avocado. Drizzle with sriracha mayo and sprinkle with sesame seeds and green onions.
