Salmon Rice Bowl with Sriracha Mayo

There's something almost meditative about cubing salmon and watching it transform in a simple marinade, the way the soy sauce and sesame oil catch the kitchen light. I stumbled onto this bowl format during a Wednesday when I had twenty minutes and a craving for something that felt both indulgent and clean, and somehow it became the recipe I make whenever I want to feel put-together without the fuss. The beauty of it is how forgiving it is, how each ingredient does its job without needing coaxing, and how the spicy mayo ties everything together like an inside joke only your taste buds understand.

I made this for my sister when she was going through that phase of cutting out heavy foods, and watching her face when she tasted how the honey in the marinade balanced the salty-spicy combination was worth every minute of prep. She's still texting me asking how I made it taste like that, which is the best kind of compliment because honestly, it's just good timing and letting each ingredient be itself.

Ingredients

• Salmon fillet, cut into 2 cm cubes: Look for salmon with a firm texture and bright color, and don't be shy about asking your fishmonger to remove the skin if they haven't already, it makes cubing so much easier.
• Soy sauce: Use regular soy sauce unless you need gluten-free, in which case tamari is your friend and honestly tastes even rounder.
• Sesame oil: This is non-negotiable for the warmth it brings, just use it sparingly because a little goes such a long way.
• Honey: It sounds small but it mellows the soy and creates those beautiful caramelized edges when the salmon bakes.
• Rice vinegar: The acid that keeps everything from feeling heavy, use it without hesitation.
• Garlic and ginger: Mince them fresh, don't reach for the jar, your marinade will taste like it actually came from your hands.
• Jasmine rice: The fragrance matters here, it's why jasmine and not another white rice, so don't skip that step.
• Edamame: Buy them shelled and already cooked if you're short on time, fresh or frozen both work beautifully.
• Cucumber: Slice it thin, this is textural contrast doing its job.
• Avocado: Add it right before serving so it doesn't turn that sad brown color, and use a ripe one that yields to gentle pressure.
• Sesame seeds: Toast them yourself if you can, they're sharper and more alive than pre-toasted.
• Mayonnaise: Use good quality if you can, it's the base of your sauce and deserves to be something you actually like.
• Sriracha: Start with less than you think you need, you can always add more heat but you can't take it back.
• Lime juice: Fresh lime, squeeze it yourself, it brightens everything.

Instructions

Heat your oven and prep your workspace:

Set the oven to 200°C and line a baking tray with parchment paper, this is your mise en place moment and it matters more than you'd think.

Build the marinade:

Whisk soy sauce, sesame oil, honey, rice vinegar, minced garlic, and ginger together in a bowl, let the honey dissolve and watch how the oil and soy start to emulsify slightly. This is what a good marinade feels like before it even touches the salmon.

Marinate the salmon:

Add your salmon cubes to the marinade and let them sit for 10 to 15 minutes, you'll see the color shift slightly as the soy starts to do its work. This is the perfect time to prep everything else.

Cook the rice while salmon waits:

Rinse jasmine rice under cold water until the water runs clear, this removes the starch and keeps each grain separate. Add rice, water, and salt to a saucepan, bring to a boil, then cover and reduce heat to low for 12 to 15 minutes until the rice is tender and has absorbed the water.

Transfer salmon to the oven:

Spread the marinated salmon on your parchment-lined tray in a single layer and bake for 10 to 12 minutes, you're looking for the edges to be slightly caramelized and the centers to be just cooked through. Don't overbake it, the salmon will thank you.

Make the sriracha mayo:

Whisk mayonnaise, sriracha, and lime juice together in a small bowl, start with 1 tablespoon of sriracha and taste before adding more. This sauce is where the heat and richness come together.

Fluff and assemble:

Fluff the rice with a fork, divide it among four bowls, then layer on the salmon, edamame, cucumber, and avocado. Drizzle generously with sriracha mayo and finish with sesame seeds and green onions.

Save

This bowl became my thing for solo dinner nights when I wanted to feel like I was doing something for myself, and there's something about the combination of warm rice and cold avocado and the way the sriracha mayo threads through everything that just works. It's nourishing without being preachy about it, and it tastes good enough that you don't feel like you're being good for yourself.

Why the Marinade Actually Matters

I used to think marinating salmon was unnecessary fussiness, but this one is different because it's short and sweet and does actual work in just 15 minutes. The soy penetrates slightly, the honey creates a subtle caramel when it bakes, and the sesame oil carries warmth through every bite, so this isn't a marinade you can skip or shortcut and expect the same result.

Building Bowls Without the Overwhelm

Bowl meals seem complicated until you realize they're just rice, protein, vegetables, and sauce, and once you see that pattern you can breathe easy. The trick is making sure each component is actually good on its own, because they're not really combining in there, they're just coexisting beautifully on the same spoon, and that's where the magic lives.

Timing and Temperature

The contrast of warm rice and salmon against cold avocado and cucumber is not an accident, it's what makes this bowl feel special instead of just sensible. Every element gets respect, nothing is there by accident, and the warmth of the rice carries the flavors while the cold vegetables keep your palate awake throughout the meal.

• Assemble the bowl just before eating so the rice stays warm and the avocado doesn't brown.
• If you're meal prepping, keep the components separate and combine them when you're ready to eat.
• The sriracha mayo is better when it's been sitting for at least five minutes, letting the heat mellow slightly.

Save

Make this when you want to feel like you're taking care of yourself without the guilt or the effort, because that's really what it's for. It's simple enough to repeat often and good enough that you'll actually want to.

Questions & Answers for Recipes

→ Can I use brown rice instead of jasmine?

Yes, brown rice works well but requires longer cooking time and more water. Adjust timing according to package directions, typically 40-45 minutes instead of 12-15 minutes.

→ How do I know when the salmon is done?

The salmon cubes are ready when they turn opaque throughout and flake easily with a fork. They should be slightly caramelized on the edges but still moist inside, about 10-12 minutes at 200°C.

→ Can I make this ahead for meal prep?

Yes, store components separately in airtight containers. Keep rice and salmon refrigerated up to 3 days. Add fresh toppings and sriracha mayo just before serving to maintain texture.

→ What other toppings work in this bowl?

Pickled ginger, radishes, shredded carrots, seaweed salad, or sliced radishes add great flavor and crunch. You can also add a soft-boiled egg for extra protein.

→ Is there a lighter alternative to mayonnaise?

Greek yogurt mixed with sriracha makes a lighter, tangy drizzle. Alternatively, use a blend of mayonnaise and yogurt to reduce calories while maintaining creaminess.

→ Can I grill the salmon instead of baking?

Grilling works beautifully for this dish. Thread marinated salmon cubes onto skewers and grill over medium-high heat for 2-3 minutes per side until charred and cooked through.