Tasty Salmon Rice Bowls (Print Version)
# 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:
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.
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.
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.
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:
01 -
The salmon can sit in the marinade for up to 8 hours in the fridge if you want to prep ahead.
02 -
If jasmine rice isn't your jam, you can swap it for the grain of your choice.
03 -
Turn the heat up or down by adjusting the amount of sriracha you add.