Salmon Rice Bowls
A flavorful and customizable salmon rice bowl with spicy mayo, fresh veggies, and jasmine rice.
Equipment
- cutting board
- Chef's knife
- mixing bowls
- baking sheet
- parchment paper
- Measuring spoons
- oven
Ingredients
- 1.5 lbs Center-cut salmon filet Skin removed, cut into 1½-inch cubes.
- 0.25 cup Soy sauce For marinade.
- 2 tablespoons Honey Adds sweetness to balance the marinade.
- 1 tablespoon Sriracha Or chili garlic paste for heat.
- 2 cloves Garlic Grated.
- 2 teaspoons Ginger Grated.
- 0.33 cup Kewpie mayonnaise For spicy mayo.
- 1 tablespoon Sriracha For spicy mayo.
- 1 teaspoon Ginger Grated, for spicy mayo.
- 1 teaspoon Toasted sesame oil Adds nutty depth to the spicy mayo.
- 1 tablespoon Soy sauce For spicy mayo.
- 4 cups Steamed jasmine rice Freshly cooked or day-old for better texture.
- 2 Persian Cucumbers Sliced into half-moons.
- 1 large Avocado Sliced.
- 1 cup Steamed edamame Shelled.
- as needed Sesame seeds For garnish.
- as needed Nori sheets For serving.
Instructions
- In a bowl, whisk together the soy sauce, honey, sriracha, grated garlic, and grated ginger. Pat the salmon dry and cut it into 1½-inch cubes. Toss the salmon cubes in the marinade and allow them to marinate for 20-30 minutes, or up to 8 hours for more flavor.
- In a small bowl, mix together all the ingredients for the spicy mayo: kewpie mayonnaise, sriracha, grated ginger, toasted sesame oil, and soy sauce. Refrigerate until ready to use.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated salmon cubes evenly on the sheet and bake for 8-10 minutes. For an extra touch, broil for an additional 1-2 minutes until the salmon is lightly charred.
- Divide the steamed jasmine rice among four bowls. Top each bowl with the cooked salmon cubes, sliced cucumbers, avocado slices, and steamed edamame. Sprinkle sesame seeds on top and drizzle with the prepared spicy mayo. Serve with nori sheets on the side.
Notes
For extra crispiness, air-fry the salmon at 400°F for 8 minutes. Adjust spice levels by adding more or less sriracha. Leftovers can be stored in the fridge for up to 2 days.