Easy Salmon Rice Bowl Recipe (Print Version)
# Ingredients:
→ For the Salmon
01 -
1 1/2 lbs center-cut salmon filet, skin removed
02 -
1/4 cup soy sauce
03 -
2 tablespoons honey
04 -
1 tablespoon sriracha or chili garlic paste
05 -
2 garlic cloves, grated
06 -
2 teaspoons grated ginger
→ For the Spicy Mayo
07 -
1/3 cup kewpie mayonnaise (or regular mayo)
08 -
1 tablespoon sriracha
09 -
1 teaspoon grated ginger
10 -
1 teaspoon toasted sesame oil
11 -
1 tablespoon soy sauce
→ For the Bowl
12 -
4 cups steamed jasmine rice
13 -
2 Persian cucumbers, cut into half moons
14 -
1 ripe avocado, sliced
15 -
1 cup steamed edamame
16 -
Sesame seeds for sprinkling
17 -
Nori sheets for serving
# Instructions:
01 -
Mix up your marinade in a bowl - soy sauce, honey, sriracha, and your freshly grated garlic and ginger. Cut your salmon into nice bite-sized cubes (about 1½ inches), then let them hang out in the marinade for at least 20 minutes, but you can do this up to 8 hours ahead if you want.
02 -
While the salmon's marinating, stir together your spicy mayo. Just mix up the kewpie mayo, sriracha, ginger, sesame oil, and soy sauce. Pop it in the fridge until you're ready to use it.
03 -
Heat your oven to 400°F. Line a baking sheet with parchment (makes cleanup way easier!). Spread out your marinated salmon pieces and let them roast for 8-10 minutes. If you want them a bit charred on top, give them a quick minute or two under the broiler.
04 -
Now for the fun part! Grab your bowls and start with a nice bed of hot rice. Add your perfectly cooked salmon, sliced cucumbers, creamy avocado, and bright green edamame. Sprinkle with sesame seeds, drizzle generously with that spicy mayo, and serve with nori sheets on the side.
# Notes:
01 -
You can prep all your veggies and sauce while the salmon marinates to save time
02 -
Feel free to swap jasmine rice for brown rice, quinoa, or even cauliflower rice
03 -
These bowls are perfect for meal prep - just keep the avocado separate until serving