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Tender chunks of salmon coated in a tangy-sweet Asian glaze sitting on light, airy jasmine rice make an amazing combo that's both wholesome and filling. This vibrant bowl combines perfectly done fish, smooth avocado, and fresh veggies, all brought together with a splash of homemade spicy mayo that adds just enough heat to every mouthful.
I've whipped these bowls up so many times at home, and they've turned into our favorite meal when we want something that seems fancy but doesn't need tons of kitchen time. My kids especially like adding extra spicy mayo and seaweed sheets to make their bowls just right.
Key Ingredients
- Center-cut salmon filet: Go for bright, solid meat that smells like the ocean. Wild salmon has the fullest taste, but good farm-raised works fine too
- Kewpie mayonnaise: This special Japanese mayo feels thicker and creamier than normal kinds, which makes your spicy sauce super smooth
- Jasmine rice: The light flowery smell and soft feel make this the best foundation. Wash it until the water's clear for the fluffiest outcome
- Persian cucumbers: These little guys are sweeter and crunchier than regular cucumbers, with hardly any seeds
- Fresh ginger: Try to find firm pieces without wrinkles. Nothing matches the warm zing of fresh ginger - powder just can't compare
Cooking Steps
- 1. Mix Up the Marinade
- Start by stirring together ¼ cup soy sauce and 2 tablespoons honey in a bowl until the honey doesn't show anymore. Grate your garlic and ginger right into the mix - this gets all their flavor oils out. Throw in some sriracha and mix everything well.
- 2. Get the Salmon Ready
- Grab some paper towels and dry your salmon completely - this lets the marinade stick better. Take a good knife and cut the fish into even 1½-inch squares. Put them in the marinade, making sure all pieces get covered. Let them sit in the fridge so the flavors can soak in.
- 3. Whip Up the Spicy Mayo
- Take a different bowl and mix Kewpie mayo with sriracha, starting small and adding more if you want it hotter. Mix in some grated ginger, toasted sesame oil, and soy sauce until it looks smooth. Your sauce should be thick but easy to drizzle.
- 4. Fix the Rice
- Wash your jasmine rice many times in cold water until the water isn't cloudy. Put it in a good pot with the right amount of water. Let it boil, then turn the heat way down, cover it tight, and wait until it feels soft and fluffy.
- 5. Bake the Salmon
- Get your oven nice and hot first so everything cooks the same. Put some parchment on a baking sheet and spread out your marinated salmon pieces with room between them. Bake until they're just done, then broil quickly to get that nice brown top.
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I grew up near the sea, and salmon was always my top pick. I really love how the honey in this mix makes a beautiful brown outside while keeping the inside super tender. My grandma always said that putting a bit of honey on fish can change the mind of anyone who thinks they don't like seafood.
Cooking Temperature Advice
Getting salmon just right means not cooking it too much. When baking the cubes, look for a slightly clear middle that will finish cooking on its own. The fish should pull apart easily but still feel moist and soft. For safety and best texture, try to hit 145°F (63°C) inside.
Keeping and Planning Ahead
These bowls work great for making ahead. Keep your cooked salmon and rice away from your fresh toppings, and they'll stay good up to three days. You can make the spicy mayo ahead too and keep it in the fridge for a week, but you might need to stir it before using.
Making It Different
Trying new veggies can totally change this bowl. You can add shredded carrots for more crunch, swap in kimchi for some tang, or throw in baked sweet potato pieces to make it heartier. In summer, I love adding fresh mango for a tropical twist that goes really well with the spicy mayo.
Other Grain Choices
Jasmine rice makes a great base, but don't be afraid to try other grains. Brown rice gives you a nutty flavor and more fiber, while quinoa packs in extra protein. If you want fewer carbs, cauliflower rice works really well and soaks up all the sauce nicely.
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After making these salmon bowls for years, they've become my favorite dish for both family dinners and when friends come over. There's something special about how everything works together - the soft salmon, the creamy avocado, the crunchy veggies, and that amazing spicy mayo. My favorite part is watching people's faces light up when they first taste how all these flavors fit together so perfectly.
Frequently Asked Questions
- → Can I make parts of this ahead?
- Sure, you can soak the salmon up to 8 hours early and mix up the spicy mayo beforehand. Just cook your rice and cut veggies right before you eat.
- → What other veggies can I try?
- Toss in grated carrots, thin radishes, sweet corn, or baked sweet potatoes. Pretty much any raw or cooked veggie works great.
- → Can I swap out the rice?
- Brown rice, quinoa, or even cauliflower rice work perfectly instead of jasmine rice.
- → How hot is the mayo mix?
- It's medium spicy but totally up to you. Just put more or less sriracha in to match what you like.
- → How do I save what's left?
- Keep everything separate in sealed containers for up to 3 days. Warm the salmon and rice gently when you want to eat them again.