Tender Salmon Rice Bowls (Print Version)
# Ingredients:
→ For the Salmon Marinade
01 -
1 1/2 lbs center-cut salmon filet, skin removed
02 -
1/4 cup soy sauce (or tamari for gluten-free)
03 -
2 tablespoons honey
04 -
1 tablespoon sriracha or chili garlic paste
05 -
2 garlic cloves, grated
06 -
2 teaspoons grated ginger
→ For the Spicy Mayo
07 -
1/3 cup kewpie mayonnaise (or regular mayonnaise)
08 -
1 tablespoon sriracha
09 -
1 teaspoon grated ginger
10 -
1 teaspoon toasted sesame oil
11 -
1 tablespoon soy sauce
→ For the Bowls
12 -
4 cups steamed jasmine rice (or rice of choice)
13 -
2 Persian cucumbers, sliced into half moons
14 -
1 avocado, sliced
15 -
1 cup steamed edamame
16 -
Sesame seeds, for garnish
17 -
Nori sheets, for serving
# Instructions:
01 -
In a bowl, whisk together soy sauce, honey, sriracha, garlic, and ginger. Pat the salmon dry, cut it into 1½-inch cubes, and toss in the marinade. Let it marinate for 20-30 minutes, or up to 8 hours for deeper flavor.
02 -
Mix all the ingredients for the spicy mayo in a small bowl. Cover and refrigerate until ready to use.
03 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated salmon cubes on the sheet and bake for 8-10 minutes. Broil for an additional 1-2 minutes until lightly charred.
04 -
Divide the steamed rice among four bowls. Top with baked salmon cubes, cucumber slices, avocado, edamame, and sesame seeds. Drizzle generously with spicy mayo and serve with nori sheets on the side.
# Notes:
01 -
This dish is customizable—feel free to add other veggies like carrots or bell peppers.
02 -
Switch out jasmine rice for quinoa or another grain if preferred.