Marinated Salmon Jasmine Rice Bowl (Printable Version)

Marinated baked salmon 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 grated fresh ginger

→ Rice

08 - 2 cups jasmine rice
09 - 2 1/2 cups water
10 - 1/2 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

# Directions:

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, minced garlic, and grated 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 cooked 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 gets this gorgeous golden exterior while staying buttery inside, thanks to a hit of sesame oil and soy that just works.
  • Everything comes together in less than 40 minutes, so weeknight dinners stop feeling like a scramble.
  • You can prep components ahead and assemble bowls straight from the fridge, making this perfect for meal prepping or feeding guests without stress.
02 -
  • Don't skip marinating the salmon even if you're rushed; those 10-15 minutes genuinely change the texture and flavor, making the difference between good and craveable.
  • If your avocado is hard when you're assembling, it won't ripen enough in time, so choose one that yields slightly to pressure or prep the bowl without it and add guacamole instead.
03 -
  • Cut your salmon cubes uniformly so they cook at the same rate; I aim for roughly 2 cm pieces and use a sharp knife so they don't shred and lose their shape.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on; that small step unlocks their nuttiness and makes people taste the difference immediately.
Go Back