Marinated Salmon Jasmine Rice Bowl

There's something about assembling a salmon rice bowl that feels like creating edible art rather than just cooking dinner. I discovered this recipe on a Tuesday evening when I had salmon thawing on the counter and absolutely no inspiration, yet somehow ended up with the most vibrant, satisfying meal that had my family asking for seconds before I'd even finished plating. The beauty of these bowls is how they come together in under 40 minutes, yet taste like you've spent hours in the kitchen perfecting each element. What started as a practical weeknight solution became something I now make whenever I want to feel both nourished and a little bit fancy.

I'll never forget the first time I made these bowls for my friend Maya, who'd been going through a rough patch and needed something that felt restorative. She took one bite of that creamy avocado meeting the spicy mayo, and her whole face changed. That's when I realized this wasn't just food; it was comfort wrapped in brightness, proof that cooking for someone matters.

Ingredients

• Salmon fillet, cut into 2 cm cubes: I learned to cut against the grain for tenderness, and keeping pieces uniform ensures even cooking so nothing dries out while other bits are still raw.
• Soy sauce: This is your umami anchor; it deepens the salmon's natural richness and I always use full-sodium for the best flavor punch.
• Sesame oil: Just a tablespoon transforms everything into something restaurant-worthy, so don't skip it even if you're tempted.
• Honey: The small amount balances saltiness and helps create that caramelized edge when baking, almost like a natural glaze.
• Rice vinegar: A tsp might seem tiny, but it brightens the entire marinade and prevents the flavors from feeling one-dimensional.
• Fresh garlic and ginger: Minced fine means they distribute evenly through the marinade and meld with the salmon rather than sitting as obvious chunks.
• Jasmine rice: The floral notes complement everything else on the bowl without competing for attention, and it's more forgiving than short-grain rice if your timing isn't perfect.
• Edamame: I buy them already shelled and cooked to save time, and they add protein plus that pop of green that makes the bowl look alive.
• Cucumber: Slice it thin so it stays crisp and absorbs just a hint of everything else without becoming watery and sad.
• Avocado: Add it last, right before serving, or it'll oxidize and turn that grayish-brown color that makes it less appealing even though it still tastes fine.
• Sriracha mayo: This is your flavor bridge, the creamy heat that ties every component together and makes people ask what your secret is.

Instructions

Preheat and prepare:

Get your oven to 200°C and line a tray with parchment so cleanup is minimal and nothing sticks. This small step saves you frustration later when you're hungry and tired.

Make the magic marinade:

Whisk soy, sesame oil, honey, vinegar, garlic, and ginger in a bowl until the honey dissolves completely and everything looks glossy. Add your salmon cubes and let them sit for 10-15 minutes while you start the rice, letting the flavors seep in.

Cook the rice foundation:

Rinse the jasmine rice under cold water, swishing it around until the water runs mostly clear, which removes excess starch and prevents gumminess. Combine rice, water, and salt in a saucepan, bring to a boil, then drop the heat low, cover, and let it steam for 12-15 minutes until the grains are tender and the liquid is absorbed.

Bake the salmon to golden perfection:

Spread your marinated salmon cubes on the parchment-lined tray and slide them into the oven for 10-12 minutes until they're cooked through and edges are caramelized. You'll smell the sesame oil and soy getting toasted, and that aroma is your signal you're almost there.

Make the sriracha mayo:

Whisk together mayo, sriracha starting with 1 tablespoon, and lime juice in a small bowl until smooth and creamy. Taste it and add more sriracha if you want more heat, because spice preference is personal and this is your bowl.

Assemble your bowl:

Divide fluffy jasmine rice among four bowls, then arrange salmon, edamame, cucumber, and avocado slices on top in whatever pattern makes you happy. Drizzle generously with sriracha mayo and finish with sesame seeds and sliced green onions for color and crunch.

Pin It

There's a quiet moment when you're standing over four beautiful bowls, each one slightly different depending on how you've arranged the toppings, and you realize you've created something that's as nourishing to look at as it is to eat. That's the feeling these bowls gave me, and why they've become my go-to when I want to take care of myself or someone I love.

The Marinade Magic

I used to think marinades were optional, something fancy cooks did, until I tasted the difference a proper soak makes. With salmon especially, that 15-minute rest lets the soy and sesame oil penetrate the flesh, creating flavor that baking alone can never achieve. The honey adds a subtle sweetness that caramelizes under heat, giving you those slightly golden, slightly sticky edges that make people close their eyes when they eat.

Building Your Perfect Bowl

The order of assembly matters more than you'd think, though not in a rigid way. I layer rice first as the canvas, then salmon while it's still warm so the heat slightly softens the avocado and edamame sitting nearby. The cool cucumber provides contrast, and that spicy mayo ties everything together into one coherent bite instead of separate components.

Timing and Flexibility

One of my favorite things about this recipe is how forgiving it is if you're juggling multiple things. The rice can sit covered for 20 minutes without drying out, the salmon can cool to room temperature if you're not ready to assemble, and the toppings are all naturally fresh and don't require last-minute fussing.

• Prep all your toppings while the salmon marinates so assembly is just about arranging and drizzling.
• Make the sriracha mayo ahead and store it in the fridge for up to a week, so you can make these bowls on busier nights.
• If you're cooking for two instead of four, the marinade recipe scales down perfectly and you can eat the second bowl cold the next day for lunch.

Pin It

This salmon rice bowl has become my answer to the question of what to cook when you want something that feels special but isn't complicated. Make it for yourself on a night when you need reminding that you're worth feeding well.

Recipe FAQs

→ Can I use brown rice instead of jasmine rice?

Yes, brown rice works well and adds extra fiber. Cook according to package directions, typically requiring 40-45 minutes and more water. Start the brown rice before marinating the salmon to timing aligns properly.

→ How do I know when the salmon is properly cooked?

The salmon cubes are done when they turn opaque throughout and flake easily with a fork, usually after 10-12 minutes at 200°C. Avoid overcooking as the cubes will become dry. Slight caramelization on the edges adds delicious flavor.

→ Can I make the sriracha mayo ahead of time?

Absolutely. Mix the mayonnaise, sriracha, and lime juice up to 3 days in advance and store in an airtight container in the refrigerator. This actually allows the flavors to meld together better.

→ What other toppings work well in this bowl?

Pickled ginger, radishes, shredded carrots, steamed broccoli, or seaweed salad all complement the flavors beautifully. You could also add a soft-boiled egg for extra protein or swap edamame for sugar snap peas.

→ Is there a substitute for salmon?

Yellowfin tuna, cod, or even tofu cubes work as excellent alternatives. Adjust cooking time accordingly—tuna needs less time, while cod may need a minute or two longer. Press and marinate tofu for at least 20 minutes before baking.

→ How can I reduce the spice level?

Start with 1 teaspoon of sriracha in the mayo and taste before adding more. You can also substitute regular mayonnaise or add a touch of honey or yogurt to temper the heat. The spicy component is entirely customizable.