Salmon Rice Bowl Flavors (Print Version)
# Ingredients:
→ Salmon and Marinade
01 -
680 g center-cut salmon fillet, skin removed
02 -
60 ml soy sauce or tamari
03 -
30 ml honey
04 -
15 ml sriracha or chili garlic paste
05 -
2 garlic cloves, grated
06 -
10 ml grated fresh ginger
→ Spicy Mayo
07 -
80 ml Kewpie mayonnaise or regular mayonnaise
08 -
15 ml sriracha
09 -
5 ml grated fresh ginger
10 -
5 ml toasted sesame oil
11 -
15 ml soy sauce
→ Bowl Assembly
12 -
640 g steamed jasmine rice
13 -
2 Persian cucumbers, sliced into half moons
14 -
1 avocado, sliced
15 -
160 g steamed edamame
16 -
Sesame seeds, for garnish
17 -
Nori sheets, for serving
# Instructions:
01 -
Whisk together soy sauce, honey, sriracha, grated garlic, and ginger in a bowl. Pat the salmon dry, cut into 4 cm cubes, and coat with the marinade. Marinate for 20-30 minutes or up to 8 hours in the refrigerator.
02 -
Combine mayonnaise, sriracha, grated ginger, toasted sesame oil, and soy sauce in a small bowl. Mix until smooth, then chill until ready to use.
03 -
Preheat oven to 200°C. Line a baking sheet with parchment paper. Arrange marinated salmon cubes on the sheet and bake for 8-10 minutes. Broil for an additional 1-2 minutes until lightly charred at the edges.
04 -
Divide steamed jasmine rice between four serving bowls. Arrange cooked salmon, sliced cucumbers, avocado, and steamed edamame on top. Garnish with sesame seeds, drizzle with spicy mayo, and serve with nori sheets.
# Notes:
01 -
For optimal flavor and tenderness, marinate salmon for at least 20 minutes. Adjust vegetable selection according to seasonality and preference.