Salmon Rice Bowl Sriracha Mayo

This Salmon Rice Bowl is a vibrant and nutritious dish that brings together the best of Asian-inspired flavors. Featuring tender, marinated salmon cubes baked to perfection and served over a bed of fluffy jasmine rice, it is balanced with fresh vegetables and a creamy sriracha mayo for a meal that is as satisfying as it is healthy.

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Whether you are looking for a pescatarian-friendly dinner or a fresh lunch option, this bowl offers a delightful combination of textures—from the crisp cucumber to the buttery avocado and the slightly caramelized salmon.

Ingredients

• Salmon & Marinade: 500 g skinless salmon fillet (cut into 2 cm cubes), 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp rice vinegar, 1 clove garlic (minced), 1 tsp grated fresh ginger.
• Rice: 2 cups jasmine rice, 2 ½ cups water, ½ tsp salt.
• Toppings: 1 cup shelled edamame (cooked), 1 medium cucumber (sliced), 1 large avocado (sliced), 2 tsp toasted sesame seeds, 2 green onions (thinly sliced).
• Sriracha Mayo: ⅓ cup mayonnaise, 1–2 tbsp sriracha sauce, 1 tsp lime juice.

Instructions

1. Oven Prep

Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

2. Marinate Salmon

In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger. Add salmon cubes and marinate for 10–15 minutes.

3. Prepare Rice

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 12–15 minutes until tender. Fluff with a fork.

4. Bake

Arrange marinated salmon cubes on the prepared tray. Bake for 10–12 minutes until just cooked through and slightly caramelized.

5. Make Sauce

In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.

6. Assemble

Divide 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.

Zusatztipps für die Zubereitung

To ensure the best flavor, let the salmon marinate for the full 15 minutes. Rinsing the rice is a vital step to remove excess starch, resulting in individual, fluffy grains rather than a sticky mass.

Varianten und Anpassungen

For a gluten-free option, use tamari instead of soy sauce. You can also customize your bowl by adding pickled ginger or radishes for extra flavor and a tangy crunch.

Serviervorschläge

This Asian-inspired dish pairs wonderfully with a crisp white wine, such as a Sauvignon Blanc. For the best presentation, arrange the toppings in distinct sections around the salmon before drizzling the sauce.

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Enjoy this wholesome Salmon Rice Bowl, a perfect balance of protein, healthy fats, and fresh vegetables that makes for a satisfying lunch or dinner.

Recipe FAQs

→ Can I use other fish besides salmon?

Try cubed cod, halibut, or mahi-mahi as alternatives. Adjust baking time by 1-2 minutes depending on thickness.

→ How long does the salmon keep for meal prep?

Store assembled bowls in airtight containers for up to 3 days. Keep sriracha mayo separate and add just before serving.

→ Can I grill the salmon instead?

Thread marinated salmon cubes onto soaked skewers and grill over medium-high heat for 8-10 minutes, turning occasionally.

→ What other toppings work well?

Pickled ginger, shredded carrots, radishes, seaweed salad, or sliced radishes add great flavor and crunch.

→ Is brown rice a good substitute?

Brown rice works perfectly but requires 40-45 minutes to cook. Start it before marinating the salmon to save time.

→ How can I reduce the spice level?

Use 1 teaspoon of sriracha or substitute with sweet chili sauce. Plain mayo with a squeeze of lime also works.