Salmon Rice Bowls (Print Version)
# Ingredients:
→ Salmon Prep
01 -
1 1/2 pounds salmon filet, center cut, no skin
02 -
1 tablespoon chili garlic paste or sriracha
03 -
1/4 cup tamari (or soy sauce for non-gluten-free)
04 -
2 teaspoons fresh ginger, grated
05 -
2 garlic cloves, minced finely
06 -
2 tablespoons honey
→ Zesty Mayo
07 -
1 tablespoon tamari or regular soy sauce
08 -
1 teaspoon sesame oil, toasted
09 -
1/3 cup mayo (kewpie preferred, but regular works)
10 -
1 tablespoon chili sauce, like sriracha
11 -
1 teaspoon freshly grated ginger
→ Bowl Toppings
12 -
Steamed edamame, 1 cup
13 -
Avocado, sliced, 1 whole (very ripe)
14 -
Half-moon slices of 2 Persian cucumbers
15 -
Cooked jasmine rice, 4 cups
16 -
Nori sheets to serve with
17 -
Sprinkle of sesame seeds
# Instructions:
01 -
Throw soy sauce, garlic, honey, ginger, and hot chili paste into a bowl and stir. Slice that salmon into chunky cubes around 1 1/2 inches wide, pat them dry with a paper towel, then coat them well with the marinade. Give it 20–30 minutes for all the goodness to soak in
02 -
Combine the mayo, sesame oil, sriracha, ginger, and a splash of soy sauce in a little bowl and blend smooth. Stash it in the fridge till it's needed
03 -
Preheat your oven to 400°F and line a tray with sheet paper. Spread out those marinated salmon bites on it and put them in for 8–10 minutes. Hit the broil button for 1–2 minutes at the end to get those caramelized edges
04 -
Lay down a warm bed of rice in each bowl, followed by chunks of that juicy salmon, cucumber slices, ripe avocado, and cooked edamame. Scatter on sesame seeds and drizzle the spicy mayo. Hand out the nori sheets for folks to enjoy on the side
# Notes:
01 -
Salmon can marinate in the fridge for up to 8 hours, so plan ahead
02 -
Swap jasmine rice with your favorite grain if you'd rather use something else
03 -
Control how spicy it gets by adjusting how much sriracha you stir in