Description
Delicious and easy-to-make salmon and rice bowls featuring tender marinated salmon baked to perfection, served over steamed rice with fresh cucumbers, avocado, edamame, and a spicy mayo drizzle. Perfect for a quick weeknight meal packed with vibrant flavors and healthy ingredients.
Ingredients
Scale
Salmon Marinade
- 1 1/2 lbs center-cut salmon filet, skin removed
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha (or chili garlic paste)
- 2 garlic cloves, grated
- 2 teaspoons grated ginger (or ginger paste)
Spicy Mayo
- 1/3 cup kewpie mayo (or regular mayonnaise)
- 1 tablespoon sriracha (or chili garlic paste)
- 1 teaspoon grated ginger (or ginger paste)
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
Bowls Assembly
- 4 cups steamed rice
- 2 Persian or baby cucumbers, cut into half moons
- 1 avocado, sliced
- 1 cup shelled edamame, steamed
- Sesame seeds, for garnish
- Nori sheets, for serving
Instructions
- Make the marinade. In a mixing bowl, whisk together the soy sauce, honey, sriracha, garlic, and ginger until smooth and well combined.
- Prep the salmon. Pat the salmon dry with paper towels and cut into 1 1/2 inch cubes, ensuring uniform pieces for even cooking.
- Marinate the salmon. Toss the cubed salmon with the marinade until fully coated. Let it marinate for 20-30 minutes, or up to 8 hours in the refrigerator for more flavor infusion.
- Make the spicy mayo. In a small bowl, whisk together the kewpie mayo, sriracha, grated ginger, soy sauce, and toasted sesame oil until smooth. Refrigerate until ready to use to let the flavors meld.
- Preheat the oven. Set your oven to 400°F (200°C) to prepare for baking the salmon.
- Bake the salmon. Line a rimmed baking sheet with parchment paper. Remove the salmon from the marinade and spread the pieces evenly on the baking sheet. Bake for 8-10 minutes until just cooked through. Then broil for 1-2 minutes to achieve a light char and enhance flavor. Remove from the oven carefully.
- Assemble the bowls. Divide the steamed rice evenly among four bowls. Top with baked salmon cubes, cucumber half moons, sliced avocado, steamed edamame, and other desired veggies. Drizzle generously with the prepared spicy mayo and sprinkle sesame seeds on top. Serve with nori sheets on the side for a delightful finish. Enjoy immediately!
Notes
- These baked salmon rice bowls are quick and easy to make while packing fresh and vibrant flavors.
- If you enjoyed the viral TikTok salmon bowls, this recipe offers an improved and customizable version.
- Marinating the salmon overnight enhances the taste but is optional for a faster meal.
- Feel free to add other toppings like radishes, pickled ginger, or sliced green onions for extra crunch and flavor.
- Use Kewpie mayo for authentic creamy texture, but regular mayo works well too.
Nutrition
- Serving Size: 1 bowl
- Calories: 634 kcal
- Sugar: 11 g
- Sodium: 1316 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 94 mg
