Save to Pinterest Treat yourself to a vibrant and nutritious Salmon Rice Bowl that is as beautiful to look at as it is delicious to eat. This Asian-inspired dish features perfectly marinated, oven-baked salmon cubes served over a bed of fluffy jasmine rice, complemented by fresh cucumber, creamy avocado, and edamame, all topped with a zesty sriracha mayo drizzle.
Save to Pinterest The key to this recipe is the marinade, which infuses the salmon with deep umami notes while it rests. When baked at a high temperature, the honey in the marinade caramelizes, creating tender cubes of fish that melt in your mouth and pair perfectly with the crisp, cooling vegetables.
Ingredients
- Salmon & Marinade: 500 g (1.1 lb) 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, optional).
- Sriracha Mayo: ⅓ cup mayonnaise, 1–2 tbsp sriracha sauce (to taste), 1 tsp lime juice.
Instructions
- Step 1
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Step 2
- 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.
- Step 3
- While the salmon marinates, 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.
- Step 4
- Arrange marinated salmon cubes on the prepared tray. Bake for 10–12 minutes until just cooked through and slightly caramelized.
- Step 5
- In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
- Step 6
- To 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 fluffiest jasmine rice, never skip the rinsing step, as it removes excess starch that causes clumping. When baking the salmon, keep a close eye on it during the final minutes to ensure it remains moist and tender while achieving that perfect golden glaze.
Varianten und Anpassungen
For a gluten-free version of this dish, simply swap the soy sauce for tamari. You can also easily adjust the spiciness of the sriracha mayo by increasing or decreasing the amount of sriracha to suit your personal heat tolerance.
Serviervorschläge
For extra layers of flavor, consider adding pickled ginger or thinly sliced radishes to the bowl. This dish pairs exceptionally well with a crisp, refreshing white wine such as a Sauvignon Blanc, which complements the savory and citrus notes of the salmon.
Save to Pinterest This Salmon Rice Bowl is the perfect solution for anyone seeking a restaurant-quality meal that is simple to prepare at home. With its balance of textures and bold Asian-inspired flavors, it is sure to become a recurring favorite in your healthy meal rotation.
Recipe FAQs
- → Can I use brown rice instead of jasmine rice?
Yes, brown rice works well and adds extra fiber. Increase the cooking time to 40-45 minutes and adjust water to 2 ½ cups per cup of rice. The nuttier flavor complements the salmon beautifully.
- → How long does the marinated salmon keep in the refrigerator?
Marinated salmon should be cooked within 24 hours for best quality. The acid in the marinade can start to break down the fish texture if left longer. You can freeze unmarinated salmon cubes for up to 3 months.
- → What's a good substitute for sriracha mayo?
Try spicy mayo with gochujang for a Korean-inspired twist, or use a simple ponzu sauce for lighter acidity. A drizzle of chili crisp adds both heat and crunchy texture without the creaminess.
- → Can I cook the salmon on the stovetop instead of baking?
Absolutely. Heat oil in a skillet over medium-high heat and sear salmon cubes for 2-3 minutes per side until golden and cooked through. This creates a nice crust and reduces cooking time to about 8 minutes total.
- → How do I prevent the salmon from drying out?
Don't overcook—the salmon is ready when it flakes easily and reaches 145°F internally. The honey in the marinade helps retain moisture, and cutting into larger cubes prevents them from becoming tough. Baking at high heat for a short time preserves tenderness.
- → What other toppings work well in this bowl?
Shredded carrots, pickled ginger, radishes, or kimchi add great crunch and tang. Fresh cilantro or mint bring herbaceous brightness. For extra protein, add a soft-boiled egg or edamame. Pickled vegetables cut through the rich sriracha mayo.