Salmon Rice Bowl Spicy Mayo

A Salmon Rice Bowl is the ultimate vibrant and nutritious meal, perfect for a satisfying dinner or a healthy lunch. This Asian-inspired dish features tender, marinated salmon cubes baked to perfection and served over a bed of fluffy jasmine rice, complemented by a rainbow of fresh toppings like edamame, cucumber, and creamy avocado.

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This Pescatarian-friendly dish is as visually stunning as it is delicious. By using simple ingredients like honey, soy sauce, and ginger, you can create a high-quality bowl that rivals your favorite restaurant, all from the comfort of your own kitchen.

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

Using a sharp knife and a stable cutting board is key for cubing the salmon uniformly, which ensures even cooking in the oven. For the fluffiest rice, always rinse it until the water runs clear to remove excess starch before boiling.

Varianten und Anpassungen

For a gluten-free version, simply substitute the soy sauce with tamari. You can also customize the spice level by adjusting the amount of sriracha in the mayo or add extra texture with toppings like pickled ginger or radishes.

Serviervorschläge

Serve this Salmon Rice Bowl immediately while the salmon is warm for the best experience. It pairs wonderfully with a crisp white wine such as Sauvignon Blanc, making it an elegant choice for a healthy dinner party.

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With 570 calories per serving and a wealth of fresh ingredients, this Salmon Rice Bowl is a wholesome addition to your recipe collection. Enjoy the perfect blend of textures and the kick of sriracha mayo in every bite!

Common Questions

→ Can I use brown rice instead of jasmine rice?

Yes, brown rice works well and adds extra fiber. Adjust the cooking time to 40-45 minutes and use 2 ¼ cups water per cup of rice. The nutty flavor complements the salmon beautifully.

→ How do I store leftovers?

Store components separately in airtight containers for up to 3 days. Keep the salmon, rice, and toppings in separate containers. Add fresh avocado when serving and reheat salmon gently to avoid drying.

→ Can I grill the salmon instead of baking?

Absolutely. Thread marinated salmon cubes onto soaked skewers and grill over medium-high heat for 2-3 minutes per side. The grill adds a smoky char that pairs wonderfully with the sriracha mayo.

→ What can I substitute for sriracha?

Try sambal oelek for a chunkier texture, gochujang for Korean-inspired heat, or chili garlic sauce. Adjust the quantity based on your spice preference and the heat level of your chosen substitute.

→ Is this bowl freezer-friendly?

The cooked salmon and rice freeze well for up to 2 months. Freeze them separately in freezer-safe bags. Thaw overnight in the refrigerator and reheat gently. Add fresh toppings and mayo after reheating.

→ Can I make the sriracha mayo ahead of time?

Yes, prepare the sauce up to 1 week in advance and store it in the refrigerator. The flavors actually meld and improve over time. Give it a good stir before using as it may separate slightly when chilled.