Salmon Rice Bowl

Experience a vibrant and nutritious feast with this Asian-inspired Salmon Rice Bowl. Featuring tender, oven-baked salmon cubes glazed in a savory-sweet marinade, this dish is perfectly balanced with fluffy jasmine rice and a variety of fresh, crisp toppings.

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The combination of warm, caramelized salmon and cool cucumber and avocado creates a delightful contrast in every bite. Whether you are looking for a satisfying weeknight dinner or a fresh lunch option, this bowl is sure to become a household favorite.

Ingredients

• Salmon & Marinade: 500 g 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 (optional).
• Sriracha Mayo: ⅓ cup mayonnaise, 1–2 tbsp sriracha sauce, 1 tsp lime juice.

Instructions

Preheat and Prepare

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

Marinate Salmon

In a medium bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger. Add the salmon cubes and let them marinate for 10–15 minutes.

Cook the Rice

Rinse the jasmine rice until the water runs clear. Combine the rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes. Fluff with a fork when done.

Bake the Salmon

Place the marinated salmon cubes on the tray and bake for 10–12 minutes until cooked through and slightly caramelized.

Prepare the Sauce

Whisk together the mayonnaise, sriracha, and lime juice in a small bowl until smooth.

Assemble

Divide the rice among four bowls and top with the baked salmon, edamame, cucumber, and avocado. Drizzle with the sriracha mayo and finish with sesame seeds and green onions.

Zusatztipps für die Zubereitung

For the best results, ensure your salmon cubes are of equal size so they cook evenly. Rinsing the rice thoroughly before cooking is the secret to achieving that perfectly fluffy, non-sticky texture characteristic of jasmine rice.

Varianten und Anpassungen

To make this dish gluten-free, simply substitute the soy sauce with tamari. You can also add extra dimension to the bowl by including pickled ginger or thinly sliced radishes for a bit of extra tang and crunch.

Serviervorschläge

This Salmon Rice Bowl pairs beautifully with a crisp white wine, such as a Sauvignon Blanc. Serve immediately while the salmon is warm for the best experience.

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Enjoy this wholesome and delicious meal that brings restaurant-quality flavors right to your kitchen table!

Recipe Questions & Answers

→ Can I use other fish instead of salmon?

Yes, you can substitute salmon with other firm fish like cod, halibut, or mahi-mahi. Adjust cooking time as thinner fillets may cook faster than salmon cubes.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the sriracha mayo in a separate small container and add just before serving to maintain texture.

→ Can I make this gluten-free?

Absolutely. Replace regular soy sauce with tamari or coconut aminos. Check that your sriracha and other condiments are certified gluten-free.

→ What can I substitute for mayonnaise?

Greek yogurt mixed with a bit of olive oil makes a lighter alternative. For a vegan option, use plant-based mayonnaise or mashed avocado with lime juice.

→ Can I cook the salmon on the stovetop?

Yes, heat a skillet over medium-high heat with a splash of oil. Cook salmon cubes for 2-3 minutes per side until caramelized and cooked through.

→ How do I know when the salmon is done?

The salmon should be opaque and flake easily with a fork. The internal temperature should reach 63°C (145°F). Be careful not to overcook as it will become dry.