This vibrant salmon bowl combines juicy fish in a fragrant marinade, fluffy basmati rice, crisp cucumber and creamy avocado. Edamame adds protein and texture, while nori, sesame and a punchy ‘sriracha mayo’ finish the dish. Wholesome, satisfying and very quick.
Ingredients
- Salmon fillet — 10.6 oz | 300 g
- Basmati rice — 5.6 oz | 160 g
- Water — 1 1/3 cups | 320 ml
- Soy sauce — 3 tbsp | 45 ml
- Sesame oil — 1 tbsp | 15 ml
- Honey — 1 tbsp | 15 ml
- Chili flakes — 1/2 tsp | 0.5 tsp
- Cucumber — 1
- Avocado — 1
- Edamame, frozen and shelled — 7.1 oz | 200 g
- Nori sheet — 1
- Sesame seeds — 1 tbsp | 15 ml
- Scallions — 2 stalks
- Mayonnaise — 2 tbsp | 30 ml
- Sriracha — 2 tsp | 10 ml
- Salt — a pinch (for the rice, optional)
How to make it
- Marinade and fish. Cut the salmon into large cubes. Mix the soy sauce, sesame oil, honey and chili flakes. Add the salmon and marinate for 20 minutes at room temperature.
- Rice. Rinse the basmati thoroughly until the water runs clear. Add water (about 1:2) and salt if desired. Bring to a boil, reduce to the lowest heat, cover and cook for 12–15 minutes. Remove from the heat and let it stand, covered, for another 5 minutes, then cool slightly.
- Vegetables and edamame. Slice the cucumber into half-moons and the avocado into slices. Boil the edamame for 3–4 minutes in salted water, then drain well.
- Pan-sear the salmon. Heat a skillet over medium heat and add a little oil. Remove the salmon from the marinade and sear until golden, 2–3 minutes per side, so it stays juicy in the center.
- Sauce. Stir the mayonnaise and sriracha together until smooth. Adjust the heat to taste.
- Assemble. Divide the warm rice between bowls and top with edamame, cucumber and avocado. Add the salmon, then finish with nori crumble, sesame seeds and sliced scallions. Drizzle with the sriracha mayo and serve at once.
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Tips and variations
- Control the heat: reduce or increase the sriracha and chili flakes to taste.
- Other bases: swap basmati for jasmine rice, quinoa or brown rice (cooking time will change).
- Lighter version: replace part of the mayonnaise with plain unsweetened yogurt in the sauce.
- Oven method: salmon can be baked for 8–10 minutes at 392°F | 200°C, depending on doneness.
- Fish-free: use tofu instead — marinate and pan-fry until golden.
Nutrition facts (per serving)
| Calories | 760 kcal |
| Protein | 37 g |
| Fat | 32 g |
| Carbohydrates | 78 g |
| Fiber | 9 g |
| Sodium | 1400 mg |
FAQ
What can I use instead of edamame if I don’t have any?
Green peas, boiled green beans or canned beans work well — rinse, drain and add to the bowl.
No sriracha sauce — what should I use?
Mix mayonnaise with any hot chili sauce, gochujang paste or spicy adjika, adjusting the heat to taste.
How do I cook rice so it stays fluffy?
Rinse the grains thoroughly until the water runs clear, keep the 1:2 ratio, cook covered over very low heat and let the rice rest for 5 minutes after removing it from the stove.