Salmon Rice Bowls

Fresh salmon cubes glazed with a sweet-spicy Asian marinade nestled on fluffy jasmine rice create an irresistible combination that's both nourishing and satisfying. This colorful bowl brings together perfectly cooked fish, creamy avocado, and crisp vegetables, all tied together with a drizzle of homemade spicy mayo that adds just the right kick to each bite.

I've made these bowls countless times for my family, and they've become our go-to dinner when we want something that feels special but doesn't require hours in the kitchen. My teenagers particularly love customizing their bowls with extra sriracha mayo and nori sheets.

Essential Ingredients

• Center-cut salmon filet: Choose bright, firm flesh with a fresh ocean scent. Wild-caught offers the richest flavor, but good-quality farmed works well too
• Kewpie mayonnaise: This Japanese mayo has a richer, creamier texture than regular mayonnaise, making the spicy sauce extra luxurious
• Jasmine rice: Its subtle floral aroma and tender texture make it the perfect base. Rinse until water runs clear for fluffiest results
• Persian cucumbers: These smaller cucumbers are sweeter and crunchier than regular ones, with minimal seeds
• Fresh ginger: Look for firm, unwrinkled skin. Fresh ginger adds a warming zip that dried simply can't match

Instructions Guide

1. Prepare the Marinade

Begin by combining ¼ cup soy sauce with 2 tablespoons honey in a medium bowl, whisking until honey fully dissolves. Grate fresh garlic and ginger directly into the bowl - this releases their aromatic oils most effectively. Add sriracha and whisk until everything is well combined.

2. Prepare the Salmon

Pat your salmon completely dry with paper towels - this helps the marinade stick better. Using a sharp knife, cut into even 1½-inch cubes. Toss gently in the marinade, ensuring each piece is well-coated. Let it marinate in the refrigerator, allowing the flavors to develop.

3. Create the Spicy Mayo

In a separate bowl, combine Kewpie mayonnaise with sriracha, starting with a smaller amount and adjusting to your heat preference. Add grated ginger, toasted sesame oil, and soy sauce, stirring until smooth. The sauce should be creamy but easily drizzleable.

4. Cook the Rice

Rinse jasmine rice in several changes of cold water until it runs clear. Combine with appropriate amount of water in a heavy-bottomed pot. Bring to boil, then reduce heat to lowest setting, cover tightly, and cook until tender and fluffy.

5. Cook the Salmon

Preheat your oven thoroughly to ensure even cooking. Line a baking sheet with parchment paper and arrange marinated salmon pieces with space between them. Bake until just cooked through, then broil briefly to achieve caramelization on top.

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Growing up in a coastal town, salmon was always my favorite fish. I particularly love how the honey in this marinade creates a gorgeous caramelized exterior while keeping the inside perfectly tender. My grandmother used to say that adding a touch of honey to fish makes even those who claim not to like seafood change their minds.

Perfect Temperature Tips

The key to perfect salmon lies in not overcooking it. When baking the cubes, look for slight translucency in the center that will continue cooking from residual heat. The fish should flake easily but still be moist and tender. For food safety and optimal texture, aim for an internal temperature of 145°F (63°C).

Storage and Meal Prep

These bowls are perfect for planning ahead. Store cooked salmon and rice separately from fresh toppings, and they'll stay fresh for up to three days. The spicy mayo can be made ahead and kept refrigerated for up to a week, though you might need to give it a quick stir before using.

Making It Your Own

Experimenting with different vegetables can transform this bowl entirely. Try adding shredded carrots for extra crunch, swap in kimchi for a tangy kick, or include roasted sweet potato chunks for heartiness. During summer months, I love adding fresh mango for a tropical twist that complements the spicy mayo beautifully.

Rice Alternatives

While jasmine rice creates a perfect base, don't hesitate to experiment with other grains. Brown rice adds nutty flavor and extra fiber, while quinoa increases the protein content. For a lower-carb option, cauliflower rice works surprisingly well and soaks up the sauce beautifully.

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After years of making these salmon bowls, they've become my go-to recipe for both casual family dinners and entertaining friends. There's something magical about how all the components come together - the tender salmon, the creamy avocado, the crunchy vegetables, and that irresistible spicy mayo. What I love most is watching guests' eyes light up when they take their first bite and discover how all these flavors complement each other perfectly.

Frequently Asked Questions

→ Can I prep the components ahead?

Yes, marinate the salmon up to 8 hours ahead and make the spicy mayo in advance. Cook rice and prep veggies just before serving.

→ What other vegetables work well?

Try shredded carrots, sliced radishes, corn, or roasted sweet potatoes. Any fresh or cooked vegetables will work great.

→ Can I use different rice?

Brown rice, quinoa, or cauliflower rice all work well as alternatives to jasmine rice.

→ How spicy is the mayo sauce?

The spice level is moderate but adjustable. Add more or less sriracha to match your preference.

→ How do I store leftovers?

Keep components separate and store in airtight containers for up to 3 days. Reheat salmon and rice gently before serving.