Salmon Rice Bowl (Print Version)

Baked salmon cubes over fluffy jasmine rice with 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 fresh ginger, grated

→ 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

# Step-by-Step:

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, garlic, and 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.
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 Tips:

01 -
  • The salmon emerges from the oven with caramelized edges while staying buttery inside, and somehow that takes just 12 minutes.
  • You can have this on the table in under 40 minutes, which means weeknight dinners feel restaurant-quality without the stress.
  • Every component can be prepped ahead, so assembling bowls becomes more like building something beautiful than cooking under pressure.
02 -
  • Don't skip rinsing the jasmine rice—once you taste the difference between rinsed and unrinsed, you'll understand why this matters for the texture of your bowl.
  • The salmon continues cooking slightly after you remove it from the oven, so pull it out when it looks almost done rather than completely cooked through; this is how it stays moist and buttery instead of becoming dry and flaky.
  • Make the sriracha mayo a few minutes before assembly so the flavors have time to meld—it tastes noticeably better than when it's freshly mixed.
03 -
  • Taste your marinade before adding the salmon—if you catch an imbalance early, you can adjust with a pinch of salt or another drizzle of honey.
  • Toast your sesame seeds in a dry pan for exactly 30 seconds until fragrant, then transfer them immediately to a plate so they don't burn; this transforms them from background ingredient to a flavor highlight.
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