Salmon Rice Bowls with Spices (Print Version)
# Ingredients:
→ Salmon and Marinade
01 -
1/2 lb center-cut salmon filet, skin removed
02 -
1/4 cup soy sauce or tamari
03 -
2 tablespoons honey
04 -
1 tablespoon sriracha or chili garlic paste
05 -
2 garlic cloves, grated
06 -
2 teaspoons grated ginger
→ Spicy Mayo
07 -
1/3 cup kewpie mayonnaise or regular mayonnaise
08 -
1 tablespoon sriracha
09 -
1 teaspoon grated ginger
10 -
1 teaspoon toasted sesame oil
11 -
1 tablespoon soy sauce
→ Bowls
12 -
4 cups steamed jasmine rice or rice of choice
13 -
2 Persian cucumbers, sliced into half moons
14 -
1 avocado, sliced
15 -
1 cup steamed edamame
16 -
Sesame seeds, for garnish
17 -
Nori sheets, for serving
# Instructions:
01 -
In a bowl, whisk together soy sauce, honey, sriracha, garlic, and ginger. Pat the salmon dry, cut into 1½-inch cubes, and toss in the marinade. Allow to marinate for 20-30 minutes, up to 8 hours.
02 -
Mix all ingredients for the spicy mayo in a small bowl. Refrigerate until ready to use.
03 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated salmon cubes on the sheet and bake for 8-10 minutes. Broil for an additional 1-2 minutes until lightly charred.
04 -
Divide steamed rice among four bowls. Top with salmon cubes, cucumbers, avocado slices, edamame, and sesame seeds. Drizzle with spicy mayo and serve with nori sheets.