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Salmon Rice Bowls

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Salmon Rice Bowls are a quick, healthy, and flavorful meal featuring tender marinated salmon, fluffy rice, fresh vegetables, and a spicy mayo drizzle. Ready in just 30 minutes, this customizable dish is perfect for a balanced dinner or lunch.

 

Ingredients

  • For the Salmon:
    • 1 ½ lbs salmon fillet (skin removed)
    • ¼ cup soy sauce (or tamari for gluten-free)
    • 2 tbsp honey
    • 1 tbsp sriracha or chili garlic paste
    • 2 garlic cloves, grated
    • 2 tsp grated ginger
  • For the Spicy Mayo:
    • ⅓ cup kewpie mayonnaise (or regular mayonnaise)
    • 1 tbsp sriracha
    • 1 tsp grated ginger
    • 1 tsp toasted sesame oil
    • 1 tbsp soy sauce
  • For the Bowls:
    • 4 cups steamed jasmine rice (or rice of choice)
    • 2 Persian cucumbers, sliced into half moons
    • 1 avocado, sliced
    • 1 cup steamed edamame
    • Sesame seeds for garnish
    • Nori sheets for serving

Instructions

  • Marinate the Salmon: Combine soy sauce, honey, sriracha, garlic, and ginger in a bowl. Cut the salmon into 1½-inch cubes and toss in the marinade. Marinate for 20-30 minutes (up to 8 hours).
  • Make the Spicy Mayo: In a small bowl, mix together kewpie mayo, sriracha, ginger, sesame oil, and soy sauce. Refrigerate until ready to use.
  • Cook the Salmon: Preheat the oven to 400°F (200°C). Place the marinated salmon on a parchment-lined baking sheet and bake for 8-10 minutes. For a charred finish, broil for an additional 1-2 minutes.
  • Assemble the Bowls: Divide the steamed rice among four bowls. Top with cooked salmon, cucumbers, avocado, edamame, sesame seeds, and a drizzle of spicy mayo. Serve with nori sheets on the side

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in the microwave or on the stovetop, adding a little water if necessary.

Find it online: https://avarecipe.com/salmon-rice-bowls/