Description
These Salmon and Rice Bowls feature tender, marinated salmon baked to perfection and served over fluffy steamed rice with fresh cucumbers, creamy avocado, and edamame. A spicy mayo drizzle adds a flavorful kick, making this dish a quick, healthy, and satisfying meal perfect for weeknights or casual gatherings.
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
Bowl Ingredients
- 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, grated garlic, and grated ginger until the mixture is smooth and well combined.
- Prep the salmon: Pat the salmon dry thoroughly with paper towels and cut it into 1 1/2-inch cubes to allow for even marinating and cooking.
- Marinate the salmon: Toss the cubed salmon gently with the marinade, ensuring each piece is well coated. Let it marinate in the refrigerator for 20-30 minutes, or up to 8 hours for deeper flavor.
- Make the spicy mayo: In a small bowl, whisk together kewpie mayo, sriracha, grated ginger, soy sauce, and toasted sesame oil until smooth. Cover and refrigerate until ready to serve.
- Preheat the oven: Set your oven to 400°F (200°C) and prepare a rimmed baking sheet by lining it with parchment paper.
- Bake the salmon: Remove salmon from marinade and spread evenly on the prepared baking sheet. Bake for 8-10 minutes, then switch the oven to broil and cook for an additional 1-2 minutes to achieve a light char on top. Remove from oven immediately to avoid overcooking.
- Assemble the bowls: Divide the steamed rice evenly among bowls. Top each with baked salmon cubes, sliced cucumbers, avocado slices, steamed edamame, and any other desired toppings. Drizzle the spicy mayo over the top and garnish with sesame seeds and nori sheets. Serve immediately for the freshest flavor.
Notes
- For stronger marinade flavor, marinate salmon up to 8 hours but not longer to avoid breakdown of fish texture.
- Use fresh ginger and garlic whenever possible for the best flavor punch.
- Adjust sriracha amount to your preferred spice level in both the marinade and spicy mayo.
- Steamed edamame can be replaced with cooked green peas or snap peas for variation.
- Serve the bowls immediately after assembly to enjoy the contrasting textures and the creamy spicy mayo at its best.
- Leftover bowls can be refrigerated and eaten cold or gently reheated, but salmon is best fresh.
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
