Build the perfect bowl at home: juicy salmon in an aromatic marinade of soy sauce, sesame oil, honey and chili, fluffy basmati rice, fresh cucumber, creamy avocado and edamame. The finishing touch is a punchy sriracha mayo, sesame, nori and scallions.
Ingredients
- Salmon fillet, skinless — 8.8 oz | 250 g
- Basmati rice, uncooked — 3.5 oz | 100 g
- Cucumber — 1 small, about 5.3 oz | 150 g
- Avocado — 1
- Edamame, shelled — 3.5 oz | 100 g
- Nori — 1 sheet
- Sesame seeds — 2 tsp
- Scallions — 2 stalks
- For the marinade: soy sauce — 3 tbsp; sesame oil — 2 tsp; honey — 2 tsp; chili flakes — 1/2 tsp, or to taste
- For the sauce: mayonnaise — 1 1/2 tbsp; sriracha — 2 tsp; lime juice — 1 tsp, optional
Step-by-step recipe
- Marinade: mix the soy sauce, sesame oil, honey and chili flakes. Cut the salmon into 1–1.2 inch | 2–3 cm cubes, add to the marinade and refrigerate for 20 minutes.
- Rice: rinse the basmati until the water runs clear. Bring 3/4 to 7/8 cup | 180–200 ml of water to a boil, add a pinch of salt, stir in the rice, reduce the heat to low and cook covered for 10–12 minutes. Remove from the heat and let stand for 5 more minutes, then cool to warm or room temperature.
- Vegetables and edamame: slice the cucumber into half-moons and dice the avocado. Cook the edamame in salted water for 3–4 minutes, drain and pat dry.
- Salmon: heat a skillet over medium heat. Remove the fish from the marinade and blot off excess moisture. Sear the cubes for 1–2 minutes per side until golden on the outside, while keeping the salmon tender and juicy inside.
- Sauce: whisk together the mayonnaise, sriracha and lime juice until smooth.
- Assemble: divide the cooled rice among deep bowls, top with the edamame, cucumber, avocado and salmon. Slice the nori into thin strips and add to the bowl. Finish with sesame seeds, scallions and a generous drizzle of sriracha mayo.
Nutritional value
| Nutrition | Per serving |
|---|---|
| Calories | ≈ 805 kcal |
| Protein | ≈ 42 g |
| Fat | ≈ 35 g |
| Carbohydrates | ≈ 75 g |
| Fiber | ≈ 9 g |
| Sugars | ≈ 10 g |
| Sodium | ≈ 1400 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Fish: for a more delicate result, sear the salmon in batches and do not overcrowd the pan. Avoid overcooking so it stays succulent.
- Rice: jasmine or sushi rice also works beautifully; cook according to the package instructions and cool before assembling the bowl.
- Heat: adjust the amount of chili in the marinade and sriracha in the sauce to taste. For a milder version, use sweet chili sauce.
- Add-ins: try radish, carrots, mango or quick-pickled onions for extra contrast in flavor and texture.
- Lighter sauce: replace part of the mayonnaise with Greek yogurt in a 1:1 ratio for a lighter yet still creamy sauce.
FAQ
What can I use instead of edamame if I do not have any?
Use frozen peas, young green beans or broccoli, lightly boiled until tender with a slight bite.
Can I use a different rice, such as jasmine or sushi rice?
Yes, jasmine and sushi rice both work very well. The key is to rinse the grains until the water runs clear and cool the cooked rice before assembling the bowl so it does not melt the sauce and avocado.
How do I prepare the bowl ahead for lunch?
Store the components separately: rice, salmon, vegetables and sauce, each in its own container. Add the sauce just before serving. Stored in the refrigerator, the components keep for up to 24 hours.