Ocean Salmon Bowl (Print Version)
# Ingredients:
→ For the Salmon
01 -
1 1/2 pounds middle section salmon filet with skin taken off
02 -
1/4 cup soy sauce (swap for tamari if you need gluten-free)
03 -
2 tablespoons honey
04 -
1 tablespoon sriracha or hot garlic sauce
05 -
2 garlic cloves, shredded
06 -
2 teaspoons shredded ginger
→ Spicy Mayo
07 -
1/3 cup kewpie mayo (regular mayo works too)
08 -
1 tablespoon sriracha
09 -
1 teaspoon shredded ginger
10 -
1 teaspoon toasted sesame oil
11 -
1 tablespoon soy sauce
→ Bowl Components
12 -
4 cups cooked jasmine rice
13 -
2 Persian cucumbers, cut into half circles
14 -
1 ripe avocado, cut into slices
15 -
1 cup cooked edamame
16 -
Sesame seeds to sprinkle on top
17 -
Nori sheets on the side
# Instructions:
01 -
Combine soy sauce, honey, sriracha, garlic, and ginger in a container. Chop your salmon into 1½-inch chunks, dry them with paper towels, then coat in the mixture. Let them soak for 20-30 minutes
02 -
Mix the mayo, sriracha, ginger, sesame oil, and soy sauce in a small container until blended. Stick it in the fridge until needed
03 -
Warm your oven to 400°F. Cover a baking tray with parchment, arrange the soaked salmon chunks, and cook for 8-10 minutes. For extra flavor, broil for 1-2 minutes until you see some nice brown spots
04 -
Layer hot rice at the bottom of each bowl. Add the sticky salmon chunks, cucumber pieces, sliced avocado, and edamame. Scatter sesame seeds and drizzle your spicy mayo over everything. Add nori sheets on the side
# Notes:
01 -
You can soak the salmon for up to 8 hours in your fridge
02 -
Switch jasmine rice with any grain you like
03 -
Use more or less sriracha depending on how spicy you want it