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Salmon Rice Bowls

Featured in: Fresh Seafood Recipes from Coast to Coast

Whip up these salmon rice bowls to enjoy restaurant-quality flavors at home. Succulent salmon chunks are baked with sweet and tangy marinade until flakey, then served on warm jasmine rice. Add crunchy cucumber, soft avocado, and steamed edamame for a mix of textures. Amp up the flavor with creamy homemade spicy mayo. Perfect for meal prep or a fast weeknight dinner and done in 30 minutes.
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Updated on Mon, 10 Mar 2025 17:51:40 GMT
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Salmon Rice Bowls | yummygusto.com

Succulent cubes of marinated salmon rest atop fragrant jasmine rice in this vibrant Asian-inspired bowl. The sweet-spicy glaze creates an irresistible coating on the fish, while fresh vegetables and creamy avocado add color and texture. A drizzle of homemade spicy mayo brings all the elements together into a harmonious blend of flavors.

This recipe has become a staple in our household, offering restaurant-quality results with minimal kitchen time. The customizable toppings make it especially popular, with the spicy mayo and crispy nori being frequent add-on requests.

Key Ingredients

  • Salmon filet: Select fresh, firm fish with vibrant color. Wild-caught offers optimal flavor, though quality farmed salmon works well
  • Kewpie mayonnaise: This Japanese variety provides superior creaminess and umami depth for the sauce
  • Jasmine rice: Its natural floral notes and light texture create the perfect foundation
  • Persian cucumbers: Smaller and sweeter than standard varieties, with satisfying crunch
  • Fresh ginger: Choose firm roots for the brightest flavor that dried cannot replicate

Preparation Steps

1. Mix the Marinade
Whisk together soy sauce and honey until fully incorporated. Add freshly grated garlic and ginger, followed by sriracha, blending until smooth.
2. Prepare Salmon
Thoroughly dry salmon and cut into uniform cubes. Coat with marinade and refrigerate to allow flavors to develop.
3. Make Spicy Mayo
Blend Kewpie mayonnaise with sriracha to taste. Incorporate grated ginger, sesame oil, and soy sauce until well combined.
4. Cook Rice
Thoroughly rinse rice until water runs clear. Cook in covered pot until tender and fluffy.
5. Cook Salmon
Arrange marinated cubes on lined baking sheet. Bake until just done, finishing under broiler for caramelization.
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Delicious Salmon Rice Bowls | yummygusto.com

Living near the coast shaped my appreciation for quality seafood. The honey-based marinade in this recipe transforms the salmon, creating an appetizing glaze while maintaining the fish's natural moisture. This preparation method has converted many skeptical diners into salmon enthusiasts.

Temperature Guidelines

Monitor salmon carefully to avoid overcooking. Look for slight translucency in the center as it will continue cooking after removal from heat. The ideal internal temperature is 145°F (63°C), ensuring food safety while maintaining optimal texture.

Storage Instructions

Store cooked components separately from fresh ingredients for maximum freshness up to three days. The spicy mayo maintains quality for one week when refrigerated, though it may need stirring before use.

Customization Options

The basic recipe welcomes creative variations. Consider adding shredded carrots, fermented kimchi, or roasted sweet potatoes. Fresh mango provides a delightful summer variation that pairs exceptionally well with the spicy elements.

Grain Variations

While jasmine rice excels as the traditional base, other grains offer worthy alternatives. Brown rice adds nutritional value, quinoa increases protein content, and cauliflower rice provides a lighter option that readily absorbs the flavors.

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Close-up Salmon Rice Bowls Recipe | yummygusto.com

This recipe consistently delivers impressive results whether served at family dinners or special gatherings. The interplay of textures and flavors creates a memorable dining experience, with the spicy mayo providing the perfect finishing touch to each carefully crafted bowl.

Frequently Asked Questions

→ Can I prep the parts ahead of time?
Sure! You can marinate the salmon up to 8 hours earlier and mix up the spicy mayo beforehand. It’s best to cook the rice and cut up veggies right before eating.
→ What other vegetables could work?
You can use thin carrot shreds, slices of radish, corn kernels, or even roasted sweet potatoes. Feel free to get creative with any cooked or raw veggies you like!
→ Can I switch up the rice?
Yes! Swap in brown rice, quinoa, or even cauliflower rice for jasmine rice.
→ Is the mayo sauce very spicy?
It’s got a medium kick, but you can fine-tune it. Add more or less sriracha depending on your spice level preference.
→ What’s the best way to save leftovers?
Keep all the ingredients in separate containers and refrigerate for up to 3 days. Gently warm up the rice and salmon when you’re ready to eat.

Tasty Salmon Rice Bowls

A vibrant dish combining baked salmon coated in marinade, steaming jasmine rice, fresh toppings, and a creamy kick from spicy mayo. Ready in half an hour.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Sandra

Category: Ocean Flavors

Difficulty: Intermediate

Cuisine: Fusion of Asian Flavors

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Salmon Prep

01 About 1.5 pounds of salmon filet (remove the skin)
02 1/4 cup of soy sauce or tamari (if gluten's a no-go)
03 Two tablespoons of honey
04 A splash of sriracha or chili garlic paste (1 tablespoon)
05 Garlic cloves (grated, use two)
06 Tiny bit of freshly grated ginger (2 teaspoons)

→ Zesty Mayo

07 Kewpie or regular mayo (1/3 cup)
08 A tablespoon of sriracha
09 Grated ginger (1 teaspoon worth)
10 A pinch of toasted sesame oil (1 teaspoon)
11 Soy sauce (1 tablespoon)

→ Bowl Add-Ons

12 Four cups of warm, steamed jasmine rice
13 Two small Persian cucumbers, sliced up into half-circles
14 One perfectly ripened avocado, sliced
15 One cup of steamed edamame beans
16 Sprinkle of sesame seeds to finish
17 Sheets of nori (seaweed) as a side

Instructions

Step 01

Combine the soy sauce, honey, sriracha, garlic, and ginger in a mixing bowl. Cut the salmon into cubes about 1.5 inches in size and pat them dry before tossing into this delicious marinade. Let it sit for around 20 to 30 minutes to soak it all in.

Step 02

Mix your mayo, sriracha, ginger, sesame oil, and soy sauce together in a small container until smooth. Put it in the fridge until you're ready to top your bowls.

Step 03

Set your oven to 400°F, line a sheet pan with parchment paper, and arrange the marinated salmon cubes. Bake for 8-10 minutes. Want a bit more char? Broil for a minute or two right after baking.

Step 04

Scoop warm rice into each serving bowl as the base. Layer on the cooked salmon bits, fresh cucumbers, avocado slices, and steamed edamame. Sprinkle a dash of sesame seeds and drizzle your zesty mayo on top. Serve with your nori sheets on the side.

Notes

  1. The salmon can sit in the marinade for up to 8 hours in the fridge if you want to prep ahead.
  2. If jasmine rice isn't your jam, you can swap it for the grain of your choice.
  3. Turn the heat up or down by adjusting the amount of sriracha you add.

Tools You'll Need

  • A baking tray
  • Some parchment paper
  • Mixing bowls of any size
  • A rice cooker or just a regular pot for cooking rice

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes fish, specifically salmon
  • Uses soy-based ingredients (like soy sauce and edamame)
  • Contains eggs from the mayonnaise