Description
Delightful salmon rice bowls deliver Pacific Northwest comfort with fresh ingredients and zesty Asian-inspired flavors. Succulent grilled salmon nestles atop fluffy rice, inviting you to savor a quick, nutritious meal that transports taste buds to coastal culinary bliss.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) center-cut salmon filet, skin removed
Salmon Marinade:
- 0.25 cup (60 milliliters) soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 2 cloves garlic, grated
- 2 teaspoons grated ginger
Spicy Mayo Ingredients:
- 0.33 cup (80 milliliters) kewpie mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
Bowl Components:
- 4 cups (640 grams) steamed jasmine rice
- 2 Persian cucumbers, sliced
- 1 avocado, sliced
- 1 cup (150 grams) steamed edamame
- Sesame seeds
- Nori sheets
Instructions
- Create a zesty marinade by whisking soy sauce, honey, sriracha, minced garlic, and grated ginger in a mixing bowl.
- Pat salmon dry and cube into 1½-inch pieces, then thoroughly coat with the marinade. Let flavors meld for 20-30 minutes at room temperature.
- Prepare spicy mayo by combining ingredients in a small bowl. Chill in refrigerator until serving time.
- Heat oven to 400°F and line baking sheet with parchment paper.
- Arrange marinated salmon cubes in a single layer on prepared baking sheet, ensuring space between pieces.
- Roast salmon for 8-10 minutes until just cooked through, then activate broiler for 1-2 minutes to create a light char on edges.
- Distribute steamed rice evenly across serving bowls as a base.
- Artfully arrange roasted salmon cubes on rice, then garnish with crisp cucumber slices, creamy avocado, vibrant edamame, and sprinkle of sesame seeds.
- Drizzle spicy mayo generously over the bowl and serve with crisp nori sheets on the side.
Notes
- Customize marinades by swapping soy sauce with tamari for gluten-free diets, ensuring everyone can enjoy this delicious dish.
- Prevent salmon from drying out by checking internal temperature with a meat thermometer, aiming for 145°F for perfectly cooked, moist fish.
- Prep ingredients ahead of time to streamline assembly, cutting down on cooking stress and making weeknight meals a breeze.
- Enhance nutrition by adding extra vegetables like roasted bell peppers or pickled radishes for additional flavor and texture variations.
- Prep Time: 20-30 minutes
- Cook Time: 9-12 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg