Description

These Salmon and Rice Bowls are a delightful and nutritious meal featuring tender, marinated salmon baked to perfection and served over steamed rice with fresh cucumbers, avocado, and edamame. Topped with a creamy and spicy mayo sauce, this dish combines vibrant flavors and textures for a quick and satisfying dinner or lunch option inspired by popular viral recipes.

Ingredients

Scale

Salmon and Marinade

1 1/2 lbs center-cut salmon filet, skin removed
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon sriracha (or chili garlic paste)
2 garlic cloves, grated
2 teaspoons grated ginger (or ginger paste)

Spicy Mayo

1/3 cup kewpie mayo (or regular mayonnaise)
1 tablespoon sriracha (or chili garlic paste)
1 teaspoon grated ginger (or ginger paste)
1 teaspoon toasted sesame oil
1 tablespoon soy sauce

Bowl Ingredients

4 cups steamed rice
2 Persian or baby cucumbers, cut into half moons
1 avocado, sliced
1 cup shelled edamame, steamed
Sesame seeds, for garnish
Nori sheets, for serving

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Instructions

Make the marinade: In a mixing bowl, whisk together the soy sauce, honey, sriracha, grated garlic, and grated ginger until smooth, creating a flavorful base for the salmon.
Prep the salmon: Pat the salmon dry with paper towels and cut it into 1 1/2 inch cubes to ensure even marinating and cooking.
Marinate the salmon: Toss the cubed salmon gently with the marinade, coating all pieces well. Let it marinate for 20-30 minutes, or up to 8 hours for deeper flavor.
Make the spicy mayo: In a small bowl, whisk together kewpie mayo, sriracha, grated ginger, soy sauce, and toasted sesame oil until smooth. Refrigerate until ready to serve.
Preheat the oven: Set your oven to 400°F (204°C) to prepare for baking the salmon.
Bake the salmon: Line a rimmed baking sheet with parchment paper. Remove salmon cubes from the marinade and spread them in a single layer on the baking sheet. Bake for 8-10 minutes until cooked through, then broil for 1-2 minutes to achieve a light char on top.
Assemble the bowls: Divide steamed rice evenly into bowls. Top with the baked salmon, cucumber half moons, sliced avocado, steamed edamame, and any other desired vegetables. Garnish with sesame seeds and nori sheets. Drizzle with the prepared spicy mayo and serve immediately for the best flavor and texture.

Notes

These baked salmon rice bowls offer a quick and easy meal option packed with fresh, vibrant flavors.
Marinating the salmon longer (up to 8 hours) intensifies the flavor but is optional.
Kewpie mayo adds a rich umami element, but regular mayo works well in a pinch.
Broiling at the end gives the salmon a delicious light char; watch closely to avoid burning.
Feel free to customize with additional veggies or toppings like pickled ginger, scallions, or avocado slices.

Nutrition

Serving Size: 1 bowl
Calories: 634 kcal
Sugar: 11 g
Sodium: 1316 mg
Fat: 21 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 6 g
Protein: 45 g
Cholesterol: 94 mg