Salmon Bowl Flavors (Printable Version)
Soft salmon, fluffy rice, fresh veggies, and spicy mayo all come together for a tasty, flexible bowl you’ll love.
# What You'll Need:
→ Bowl Fixings
01 -
640 g jasmine rice, steamed
02 -
1 avocado, sliced up
03 -
2 Persian cucumbers, cut in half-moons
04 -
Sesame seeds, to sprinkle
05 -
Nori sheets, grab some for serving
06 -
160 g edamame, steamed
→ Spicy Mayo Mix
07 -
15 ml soy sauce
08 -
80 ml Kewpie mayo or your favorite mayo
09 -
5 ml toasted sesame oil
10 -
15 ml sriracha chili sauce
11 -
5 ml fresh ginger, grated
→ Salmon Marinade
12 -
2 garlic cloves, grated up
13 -
680 g salmon fillet, skin off, center-cut
14 -
30 ml honey
15 -
60 ml soy sauce or tamari
16 -
10 ml grated fresh ginger
17 -
15 ml chili garlic paste or sriracha
# Step-by-Step Guide:
01 -
Scoop jasmine rice into four bowls, spread out the salmon cubes, then add edamame, avocado slices, and those cucumber half-moons on top. Dust with sesame seeds, squirt some spicy mayo, and tuck in nori sheets before digging in.
02 -
Set your oven to 200°C. Use parchment on your baking tray, then lay out the salmon pieces coated in marinade. Bake for 8–10 minutes. For a crispy touch, broil for another 1–2 minutes to get some char going.
03 -
Mix up the mayo, sriracha, ginger, sesame oil, and soy sauce in a little dish. Stir until it’s smooth and creamy, stash in the fridge until needed.
04 -
Pat the salmon dry, chop into 4 cm pieces, and toss in a bowl with soy sauce, honey, sriracha, grated ginger, and garlic. Give it a good mix and let it chill in the fridge for a short 20–30 minutes, or go longer (up to 8 hours) for more flavor.
# Additional Notes:
01 -
Let the salmon soak for at least 20 minutes to make it more tender and tasty. Feel free to swap veggies for what’s fresh or what you like.