Indulge in a vibrant Salmon Rice Bowl where tender, marinated salmon meets aromatic jasmine rice and crisp, fresh veggies. A drizzle of spicy mayo elevates the dish, turning it into a unique creation perfect for Healthy Food Dishes. Each bite promises a balanced mix of zesty, sweet, and savory notes.

Jump to Recipe

I love this Salmon Rice Bowl recipe because it’s both tasty and packed with good nutrition. I start by marinating 4 salmon fillets in a blend of soy sauce, honey and rice vinegar along with minced garlic and a bit of grated ginger for an extra kick of flavor.

This marinated salmon is then paired with jasmine rice which gives you those fluffy, energy rich carbs that are perfect to fuel your day. I also add in shredded carrots, chopped red bell pepper and diced cucumber for a crunch that balances the soft fish and rice.

The dish gets an upgrade with a drizzle of creamy spicy mayo made with sriracha which perfectly complements the natural sweetness of the salmon. This bowl is a great example of a wholesome food dish that fits well in healthy bowls recipes and Idee Pasto Sano selections I often share.

Its perfect for a quick yet nutritious meal when time is tight.

Why I Like this Recipe

1. I love how the marinade brings out a perfect mix of sweet and spicy flavors, it really makes the salmon taste amazing even though sometimes it might feel a little too intense for me.
2. I really appreciate how tender and flaky the salmon gets after baking; it’s like every bite just melts in your mouth and makes me feel like I’m eating something fancy even on a weeknight.
3. The fresh veggies add such a good crunch and burst of flavor that balances out the richness of the fish and rice, letting all the different textures play off each other really nicely.
4. And for me, the spicy mayo is the best part because it ties all the flavors together and gives the dish a cool twist that I just can’t get enough of.

Ingredients

Print Recipe (No Advertisments)

Salmon fillets: Protein-rich and loaded with omega-3, they boost brain health and flavor.
Jasmine rice: A light carbohydrate base that gives substance and a fragrant texture.
Soy sauce: Salty, umami goodness that really brings out the dish flavor.
Honey: Natural sweetener that balances spicy flavors with a gentle, golden touch.
Garlic: Aromatic and punchy, it adds a subtle kick and health benefits.
Sriracha: Fiery heat that adds excitement, but it doesn’t overpower the other tastes.
Ginger: Offers a warm zing that loosens flavors and helps with digestion.
Edamame: Provides extra fiber and protein, adding crunch and extra nutrition to the bowl.

Ingredient Quantities

4 salmon fillets (about 6 oz each)

1 cup jasmine rice (uncooked, yields about 3 cups cooked)

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 garlic clove, minced

1 teaspoon grated ginger

1 teaspoon sriracha (or more if you like it spicy)

Salt and pepper to taste

1 cup shredded carrots

1 cup chopped red bell pepper

1 cup diced cucumber

1/2 cup shelled edamame (optional)

1/4 cup chopped scallions

2 tablespoons sesame seeds (optional)

For the spicy mayo: 1/2 cup mayonnaise

For the spicy mayo: 1-2 teaspoons sriracha (adjust to your taste)

How to Make this

Print Recipe (No Advertisments)

1. Start by cooking your jasmine rice; rinse 1 cup and add it to a pot with the right amount of water, then bring it to a boil before lowering the heat and letting it simmer until it’s all fluffy and done.

2. In a small bowl, mix together 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 minced garlic clove, 1 teaspoon grated ginger, 1 teaspoon sriracha, plus a bit of salt and pepper; this will be your marinade.

3. Place the 4 salmon fillets in a dish and pour the marinade over them, turning the fish to cover both sides; let them sit for about 10-15 minutes so they soak up all the flavors.

4. Preheat your oven to 400°F and line a baking tray with foil or parchment paper.

5. Once marinated, put the salmon on the tray and bake them in the oven for around 12-15 minutes until the fish flakes easily with a fork.

6. While the salmon is baking, prep your veggies: combine 1 cup shredded carrots, 1 cup chopped red bell pepper, 1 cup diced cucumber, 1/2 cup shelled edamame (if using), and 1/4 cup chopped scallions in a bowl.

7. In another small bowl, stir together 1/2 cup mayonnaise with 1-2 teaspoons sriracha to make your spicy mayo; adjust the sriracha if you want it spicier.

8. When the salmon is done, fluff your jasmine rice and start assembling your bowls by spooning a generous amount of rice in each one.

9. Place a baked salmon fillet on top of the rice, then scatter the fresh veggie mix around it.

10. Drizzle the spicy mayo all over, and if you like, sprinkle 2 tablespoons of sesame seeds over the whole bowl; serve immediately and enjoy your meal!

Equipment Needed

1. A fine-mesh strainer for rinsing the jasmine rice
2. A medium saucepot to cook the rice on the stove
3. A set of measuring spoons and cups for accurately measuring out the soy sauce, honey, rice vinegar, sriracha, and other ingredients
4. At least three mixing bowls – one for the marinade, one for the spicy mayo, and one for combining the veggies
5. A whisk or fork for mixing both the marinade and the mayo
6. A dish or shallow bowl to marinate the salmon fillets
7. A baking tray lined with foil or parchment paper, which goes into the preheated oven
8. A cutting board and a sharp knife to chop the bell pepper, cucumber, carrots, scallions, garlic, and ginger
9. Serving bowls to assemble the final dish with rice, salmon, veggies, mayo, and sesame seeds

This list covers the basic equipment and utensils you need to whip up the recipe, keeping everything straight forward and simple.

FAQ

Q: How do I know when the salmon is perfectly cooked?

When the salmon flakes easily with a fork and looks opaque, its done. If you're unsure, cut a small piece in the middle to check its doneness.

Q: Do I need to marinate the salmon before cooking?

You can brush it with the soy sauce, honey, rice vinegar mix and let it sit for a few minutes, but its not necessary if you're short on time.

Q: Can I use other types of rice instead of jasmine?

Sure, you can use basmati or brown rice, but jasmine rice has that nice sticky texture that works really well with the bowl.

Q: What if I dont like spicy food? How can I tone down the heat?

Simply reduce or omit the sriracha in both the salmon marinade and the spicy mayo, you can also add a little extra honey to balance it out.

Q: How should I store and reheat leftovers?

Store any leftovers in an airtight container in the fridge for up to two days. Reheat in the microwave for about a minute, stirring midway through, or in a pan on low heat until warmed through.

Salmon Rice Bowls Recipe Substitutions and Variations

If you don’t have jasmine rice you can try brown rice or even basmati rice for a nuttier flavor
Instead of salmon you could use trout or tilapia if you’re looking for a different type of fish
If soy sauce isn’t available, tamari or coconut aminos works just as good for that salty kick
Rice vinegar can be swapped with apple cider vinegar when you’re in a pinch
Don’t have edamame? Use green peas as a substitute to keep your dish colorful

Pro Tips

1. Try letting the salmon marinate for the full 10-15 minutes so the flavors really soak in; if you have time, letting it sit a couple extra minutes can make a difference but don’t let it sit too long cause the acid might start cooking the fish.

2. Rinse your jasmine rice really well before cooking. It might seem boring, but it helps get rid of extra starch and keeps the grains from clumping together when they’re done.

3. Toast the sesame seeds in a dry pan for a few minutes until they’re lightly golden. It brings out a great nutty flavor that makes the finished dish taste even better.

4. When mixing your spicy mayo, do a quick taste test before drizzling it over everything. You can always add a bit more sriracha if you want it spicier or even a tiny splash of lime juice for extra zing.