Salmon and Rice Bowls Recipe
These baked salmon rice bowls are quick and easy to make, not to mention packed with fresh flavors. If you saw those viral TikTok salmon bowls, I can confirm that this recipe is even better!
Ingredients
- 1 ½ lbscenter-cut salmon filet (, skin removed)
- ¼ cupsoy sauce
- 2 tablespoonshoney
- 1 tablespoonsriracha ((or chili garlic paste))
- 2garlic cloves (, grated)
- 2 teaspoonsgrated ginger ((or ginger paste))
- ⅓ cupkewpie mayo ((or regular mayonnaise))
- 1 tablespoonsriracha ((or chili garlic paste))
- 1 teaspoongrated ginger ((or ginger paste))
- 1 teaspoontoasted sesame oil
- 1 tablespoonsoy sauce
- 4 cupssteamed rice
- 2persian or baby cucumbers (, cut into half moons)
- 1avocado, sliced
- 1 cupshelled edamame (, steamed)
- sesame seeds
- nori sheets (, for serving)
Directions
- 1
Make the marinade. In a mixing bowl, whisk together the soy sauce, honey, sriracha, garlic, and ginger until smooth.
- 2
Prep the salmon. Pat the salmon dry with paper towels and cut into 1 1/2 inch cubes.
- 3
Marinate the salmon. Toss the cubed salmon with the marinade and let it marinate for 20-30 minutes, up to 8 hours.
- 4
Make the spicy mayo. In a small bowl, whisk together the kewpie, sriracha, ginger, soy, and sesame oil until smooth. Refrigerate until ready to use.
- 5
Preheat oven to 400 F.
- 6
Bake the salmon. Line a rimmed baking sheet with parchment paper. Remove the salmon from the marinade and spread on the baking sheet. Bake for 8-10 minutes and broil for 1-2 minutes to get a light char. Remove from the oven.
- 7
Assemble the bowls. Divide rice between bowls, then top with salmon, cucumbers, avocado, veggies, and any other desired toppings. Drizzle with spicy mayo and enjoy salmon rice bowls right away.