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Chop some fresh salmon and toss it with bold and bright flavors—this is my all-time favorite bowl when I want something quick and tasty. The spicy mayo is super creamy, balanced with crisp veggies and fluffy rice. You can swap the toppings all the time, and honestly, I crave these bowls for any quick lunch or dinner, any season.
The first time I tried this, we had leftover salmon and decided to throw a bunch of stuff together after a hectic day. Now, the family always asks for it when days get crazy—and I never say no.
Tasty Ingredients
- Nori sheets: top for that classic seaweed flavor wrapping up the bowl
- Sesame seeds: little crunch and nuttiness sprinkled right on top
- Sesame oil: just a bit for those deep toasty notes
- Kewpie mayonnaise: creamy base for the spicy sauce, or swap in regular mayo
- Edamame: colorful, packed with protein, keeps things crunchy
- Avocado: get one that's slightly firm for smooth slices
- Persian cucumbers: pick out the smallest ones—they’re crisp and fresh
- Jasmine rice: best bowl base, love the sticky fluffiness, but any type you like is fine
- Ginger: adds a zippy kick, look for plump roots with smooth skin
- Garlic: always fresh and firm for that punch of flavor
- Sriracha or chili garlic paste: your pick for a spicy hit
- Honey: a splash of sweetness sets off the marinade
- Soy sauce: deepens the flavor—tamari works if you want it gluten free
- Salmon: cube it up so every bite gets flavor, center-cut filet cooks evenly
Chef’s Note
Go for the freshest salmon you find. That way you get the best flavor and tender bites every time.
Step-by-Step Instructions
- Put the Bowls Together
- Start by scooping a hefty serving of warm jasmine rice into each dish. Set the baked salmon cubes on top, then add avocado slices, crunchy cucumbers, and a shower of edamame. Drizzle with loads of spicy mayo. Toss on sesame seeds and tuck nori sheets at the side for texture and taste.
- Roast the Salmon
- Crank your oven up to four hundred. Lay down some parchment paper and spread the marinated salmon pieces so they’re not crowded. Cook for eight or ten minutes, then give ‘em a quick broil—just a minute or so—so you see crispy edges.
- Mix the Spicy Mayo
- Stir together kewpie mayo, sriracha, toasted sesame oil, grated ginger, and a splash of soy sauce in a small bowl. Mix until glossy and smooth. Pop it in the fridge while you prep everything else so it gets extra tasty.
- Marinade Time
- Pour honey, soy sauce, sriracha, grated garlic, and ginger into a big bowl and whisk. Cut the salmon into cubes and pat them dry. Drop those into the marinade and turn to coat well. Cover and let them soak up the flavor for at least twenty minutes in the fridge, or leave up to eight hours if you get busy.
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Extra avocado is the move—I pile on even more for buttery bites in every scoop. And since my kids figured out nori can help scoop, we always keep seaweed handy now. It’s basically a tradition in our house at this point.
Storage Tips
Stash each component in their own container in the fridge for two days tops. Keep the mayo in something small. Lay a lightly wet paper towel over the rice if you’re reheating it—keeps it soft in the microwave. Salmon is great cold or at room temp if you’re packing lunch.
Swaps and Alternatives
Only have shrimp or some tofu? Use those instead of salmon. Maple syrup is awesome instead of honey if you’re keeping it vegan, and vegan mayo totally works. Try brown rice or quinoa for more fiber and texture if you want to mix it up.
Serving Ideas
I like to toss in lemon wedges so everyone can add a squeeze on top. A handful of quick-pickled onion gives a bright punch. For family dinners, lay everything out and let each person stack their own bowl—kids love making theirs just how they want it.
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Story Behind the Dish
This bowl takes flavor ideas from Japanese donburi but makes it homey and comforting enough for any weeknight. Loaded with crisp veggies and bold sauces, it's got that sushi-bar vibe but is simple and super doable any day you want.
Common Recipe Questions
- → Is it ok to use something besides jasmine rice?
Totally fine! Brown rice, quinoa, or even cauliflower rice all work and let you pick what you like best.
- → How long should I let the salmon sit in the marinade?
Let the salmon soak for 20-30 minutes at least, but if you can wait up to 8 hours, the flavors get even deeper.
- → What’s a good way to crank up the spice?
Just mix in more sriracha or chili paste with your marinade and spicy mayo—add heat till it’s just right for you.
- → Any good veggie swap for salmon?
Swap in tofu or tempeh and marinate just like the salmon. Everything else can stay the same for a plant-based option.
- → Can I use different veggies in my bowl?
Of course! Toss in things like carrots, bell peppers, radishes, or whatever crunchy veg you’re into.