Salmon Rice Bowl Sriracha Mayo (Printable)

Baked salmon with jasmine rice, fresh vegetables, and spicy mayo drizzle

# Ingredient List:

→ 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 - 1/3 cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce
18 - 1 teaspoon lime juice

# How to Prepare:

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. Adjust sriracha quantity to desired spice level.
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 Suggestions:

01 -
  • It feels impressive but comes together faster than you'd expect, so dinner stress just melts away.
  • Each component is cooked separately, meaning nothing gets soggy or mushy by the time you eat it.
  • The creamy avocado balances the spicy mayo in this deeply satisfying way that makes you want another bowl immediately.
02 -
  • Don't skip the step of cutting your salmon into cubes instead of using larger chunks, because the surface area means more caramelization and better texture throughout.
  • If your avocado is still rock-hard when you need to assemble, slice it and let it sit for a few minutes at room temperature, then use a small spoon to coax the slices off the skin instead of forcing them.
03 -
  • Make the sriracha mayo a day ahead and store it in the fridge, so assembly becomes just a matter of throwing components together when hunger strikes.
  • If you're cooking for one, the marinade and rice recipe scales down beautifully to just a few servings, and honestly, having leftovers means you get this meal twice in one week.
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