Fresh Salmon Rice Bowl (Print Version)
# Ingredients:
→ For the Salmon
01 -
1 1/2 pounds center-cut salmon filet, skin removed
02 -
1/4 cup soy sauce (or tamari for gluten-free)
03 -
2 tablespoons honey
04 -
1 tablespoon sriracha or chili garlic paste
05 -
2 garlic cloves, grated
06 -
2 teaspoons grated ginger
→ Spicy Mayo
07 -
1/3 cup kewpie mayonnaise (or regular mayonnaise)
08 -
1 tablespoon sriracha
09 -
1 teaspoon grated ginger
10 -
1 teaspoon toasted sesame oil
11 -
1 tablespoon soy sauce
→ Bowl Components
12 -
4 cups steamed jasmine rice
13 -
2 Persian cucumbers, sliced into half moons
14 -
1 ripe avocado, sliced
15 -
1 cup steamed edamame
16 -
Sesame seeds for garnish
17 -
Nori sheets for serving
# Instructions:
01 -
Mix soy sauce, honey, sriracha, garlic, and ginger in a bowl. Cut your salmon into 1½-inch cubes, pat them dry, then toss in the marinade. Let it soak up those flavors for 20-30 minutes
02 -
In a small bowl, stir together the mayo, sriracha, ginger, sesame oil, and soy sauce until smooth. Pop it in the fridge until you're ready to use it
03 -
Heat your oven to 400°F. Line a baking sheet with parchment, spread out the marinated salmon cubes, and bake for 8-10 minutes. For a nice finish, broil for 1-2 minutes until you get some tasty charred spots
04 -
Start with a base of warm rice in each bowl. Top with the glazed salmon pieces, cucumber slices, fresh avocado, and edamame. Sprinkle with sesame seeds and drizzle with your spicy mayo. Serve with nori on the side
# Notes:
01 -
You can marinate the salmon for up to 8 hours in the fridge
02 -
Feel free to swap jasmine rice for any grain you prefer
03 -
Adjust the sriracha amount to control the spice level