Salmon Rice Bowls Recipe

Ingredients

• 1.5 pounds (680 grams) center-cut salmon filet, skin removed
• 0.25 cup (60 milliliters) soy sauce
• 2 tablespoons honey
• 1 tablespoon sriracha
• 2 cloves garlic, grated
• 2 teaspoons grated ginger
• 0.33 cup (80 milliliters) kewpie mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon grated ginger
• 1 teaspoon toasted sesame oil
• 1 tablespoon soy sauce
• 4 cups (640 grams) steamed jasmine rice
• 2 Persian cucumbers, sliced
• 1 avocado, sliced
• 1 cup (150 grams) steamed edamame
• Sesame seeds
• Nori sheets

Instructions

1. 1

   Create a marinade by whisking soy sauce, honey, sriracha, minced garlic, and grated ginger in a mixing bowl.

2. 2

   Pat salmon dry and cube into 1½-inch pieces, then thoroughly coat with the marinade. Let flavors meld for 20-30 minutes at room temperature.

3. 3

   Prepare spicy mayo by combining ingredients in a small bowl. Chill in refrigerator until serving time.

4. 4

   Heat oven to 400°F and line baking sheet with parchment paper.

5. 5

   Arrange marinated salmon cubes in a single layer on prepared baking sheet, ensuring space between pieces.

6. 6

   Roast salmon for 8-10 minutes until just cooked through, then activate broiler for 1-2 minutes to create a light char on edges.

7. 7

   Distribute steamed rice evenly across serving bowls as a base.

8. 8

   Artfully arrange roasted salmon cubes on rice, then garnish with crisp cucumber slices, creamy avocado, vibrant edamame, and sprinkle of sesame seeds.

9. 9

   Drizzle spicy mayo generously over the bowl and serve with crisp nori sheets on the side.