# What You Need:
→ Salmon & Marinade
01 - 1.1 lb skinless salmon fillet, cut into 3/4 inch cubes
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon honey
05 - 1 teaspoon rice vinegar
06 - 1 clove garlic, minced
07 - 1 teaspoon grated fresh ginger
→ Rice
08 - 2 cups jasmine rice
09 - 2.5 cups water
10 - 0.5 teaspoon salt
→ Toppings
11 - 1 cup shelled edamame, cooked
12 - 1 medium cucumber, sliced
13 - 1 large avocado, sliced
14 - 2 teaspoons toasted sesame seeds
15 - 2 green onions, thinly sliced
→ Sriracha Mayo
16 - 0.33 cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce, to taste
18 - 1 teaspoon lime juice
# Directions:
01 - Preheat oven to 400°F and line a baking tray with parchment paper. In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger until well combined.
02 - Add salmon cubes to the marinade mixture and toss gently to coat evenly. Allow to marinate for 10 to 15 minutes at room temperature.
03 - Rinse jasmine rice under cold running water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover with a lid, and cook for 12 to 15 minutes until tender and liquid is absorbed. Remove from heat and fluff with a fork.
04 - Transfer marinated salmon cubes to the prepared baking tray, spreading evenly. Bake for 10 to 12 minutes until cooked through and edges are slightly caramelized.
05 - In a small bowl, combine mayonnaise, sriracha sauce, and lime juice. Whisk until smooth and fully incorporated. Adjust sriracha quantity to desired spice level.
06 - Divide cooked jasmine rice evenly among four serving bowls. Top each bowl with baked salmon cubes, cooked edamame, sliced cucumber, and sliced avocado. Drizzle with sriracha mayo and garnish with toasted sesame seeds and green onions.
