Salmon Rice Bowl

The first time I assembled a salmon rice bowl in my kitchen, I wasn't thinking about meal prep or nutrition—I was chasing a flavor memory from a small restaurant tucked between office buildings downtown. They'd served these colorful bowls with such casual elegance that I spent weeks trying to recreate the exact balance of sweet marinade, creamy avocado, and that addictive sriracha mayo. What started as nostalgic cooking became my go-to answer whenever someone asked what I was making for dinner, because somehow this bowl always feels both comforting and exciting.

I remember bringing these bowls to a potluck once, nervous because everyone else had brought casseroles and pasta salads. By the end of the afternoon, three people asked for the recipe, and one friend admitted she'd been eating it twice a week ever since. That moment taught me that sometimes the simplest dishes—the ones that feel personal and fresh—end up being exactly what people were hungry for.

Ingredients

• Salmon fillet, cut into 2 cm cubes (500 g): Cutting salmon into cubes instead of leaving it whole creates more surface area for the marinade to cling to, and it distributes evenly across the bowl so everyone gets perfect bites.
• Soy sauce (2 tbsp): This is your umami backbone—it whispers saltiness and depth without overwhelming the delicate fish.
• Sesame oil (1 tbsp): A little goes a long way here; the nutty aroma actually tells you when the marinade is balanced enough.
• Honey (1 tbsp): Trust the sweetness—it caramelizes on the salmon in the oven and creates those glossy, slightly charred edges everyone craves.
• Rice vinegar (1 tsp): This brings a gentle brightness that keeps the marinade from feeling too heavy or cloying.
• Garlic and ginger (1 clove and 1 tsp): Mince these fine so they distribute through the marinade evenly and infuse every salmon cube with warmth.
• Jasmine rice (2 cups uncooked): The fragrance alone makes this dish feel special; jasmine rice also has a slight sweetness that pairs beautifully with the savory-sweet salmon.
• Water and salt (2½ cups and ½ tsp): Using the proper ratio for jasmine rice ensures fluffy, separate grains that won't clump or dry out.
• Edamame (1 cup cooked): These add a pop of color, a grassy sweetness, and enough protein to make the bowl genuinely satisfying.
• Cucumber and avocado: The cucumber brings refreshing crunch and acidity; the avocado adds creaminess that balances everything else on your spoon.
• Sesame seeds (2 tsp toasted): Toasting them yourself in a dry pan for 30 seconds deepens their nutty flavor dramatically compared to the raw version.
• Mayonnaise, sriracha, and lime juice: This trio becomes a sauce that ties the entire bowl together with heat, richness, and a brightness that cuts through the richness of the salmon.

Instructions

Get your oven and workspace ready:

Preheat to 200°C (400°F) and line a baking tray with parchment paper so the salmon releases cleanly and the pan stays easier to clean.

Build the marinade and coat the salmon:

Whisk soy sauce, sesame oil, honey, rice vinegar, minced garlic, and ginger in a bowl until the honey dissolves completely. Add your salmon cubes and gently turn them to coat all sides, then let them sit for 10–15 minutes—this is the moment the kitchen starts smelling incredible.

Prepare the jasmine rice while the salmon waits:

Rinse the rice under cold running water, stirring it gently with your fingers until the water runs mostly clear; this removes excess starch so each grain stays separate. Combine rice, water, and salt in a saucepan, bring it to a boil, then reduce heat to low, cover, and cook for 12–15 minutes until the rice is tender and has absorbed all the liquid.

Bake the salmon until golden:

Spread the marinated salmon cubes on your prepared tray in a single layer and bake for 10–12 minutes until the edges are slightly caramelized and the centers are just cooked through. You'll know it's ready when a fork flakes the thickest cube easily.

Mix the sriracha mayo in the last few minutes:

Combine mayonnaise, sriracha, and lime juice in a small bowl and stir until smooth. Start with 1 tbsp sriracha and taste as you go—you can always add more heat, but you can't take it back.

Assemble your bowls with intention:

Divide the fluffy rice among four bowls as your base, then arrange baked salmon, edamame, cucumber slices, and avocado on top in a way that makes you happy to look at. Drizzle generously with sriracha mayo, then finish with a sprinkle of toasted sesame seeds and green onions if you have them.

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There's something quietly powerful about eating from a bowl where every ingredient tastes like itself but also feels connected to everything else. I've learned that this dish becomes even better when you take a moment to arrange it thoughtfully, because feeding yourself well is a small act of care that actually matters.

Timing Your Assembly Like a Pro

The beauty of this bowl is that almost everything can happen simultaneously once you understand the rhythm. Start your rice the moment you put the salmon in the oven, and you'll have both ready within the same window. If you're cooking for others, slice your vegetables and cook your edamame ahead of time so the final assembly becomes just a matter of arrangement and drizzling—this removes the stress and lets you actually enjoy cooking.

Making It Your Own Without Losing Balance

Once you've made this bowl a few times, you'll start noticing what your palate actually wants. Some people add pickled ginger or pickled radishes for extra tang, others swap regular mayo for Japanese Kewpie, and I've seen versions topped with crispy shallots or a soft-boiled egg. The frame stays the same—marinated protein, fluffy rice, fresh vegetables, creamy element, sauce—but the details can shift with whatever is in season or what you're craving that week.

The Sriracha Mayo Question and Adjustments

If you're sensitive to spice, remember that sriracha grows hotter when it sits, so mix conservatively and taste as you go. For a completely different experience, try swapping the sriracha mayo for a ginger-lime dressing or even a miso-butter drizzle. The components are forgiving enough that you can build something that feels entirely yours while keeping the core of what makes this bowl so satisfying.

• If you don't have sesame oil, use a neutral oil plus a teaspoon of sesame seeds blended into your marinade—it won't be identical but it captures the essence.
• Tamari works beautifully as a gluten-free soy sauce swap and honestly tastes slightly richer.
• Cook your rice ahead of time and chill it if you prefer—cold rice actually creates a nice contrast with warm salmon, and it saves time on busy evenings.

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This salmon rice bowl became my favorite kind of meal because it asks so little of you while giving back so much—nutrition, flavor, visual beauty, and the satisfaction of having made something genuinely good. Once you've built one, you'll build them again and again, each time a little more confident.

Recipe FAQs

→ Can I use brown rice instead of jasmine rice?

Yes, brown rice works well but will increase the cooking time. Cook brown rice according to package directions, typically 40-45 minutes. You can prepare it ahead of time to save time on busy days.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the salmon, rice, and toppings in separate containers to maintain freshness. Reheat salmon gently and add fresh toppings before serving.

→ Can I grill the salmon instead of baking?

Absolutely! Thread the marinated salmon cubes onto skewers and grill for 2-3 minutes per side over medium-high heat. This adds a nice smoky char flavor that complements the Asian-inspired marinade beautifully.

→ What can I substitute for sriracha mayo?

Try spicy mayo with gochujang instead of sriracha for a Korean twist, or use a simple ponzu sauce for a lighter option. You can also make a tahini-based dressing with lemon and garlic for a creamy, nutty alternative.

→ Is this suitable for meal prep?

Perfect for meal prep! Portion the cooked rice, baked salmon, and toppings into separate containers. The sauce can be stored in small jars. Assemble fresh bowls throughout the week for quick, healthy lunches.

→ Can I make this dairy-free?

Yes, this dish is naturally dairy-free. The mayonnaise in the sriracha mayo is egg-based, not dairy-based. For a vegan alternative, use vegan mayonnaise or a cashew cream base blended with sriracha and lime juice.