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Salmon Rice Bowl with Soy Ginger Sauce Recipe

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4.2 from 7 reviews

This vibrant Salmon Rice Bowl with Soy Ginger Sauce is a delicious and healthy meal featuring tender pan-seared salmon cubes marinated in a flavorful soy-ginger mixture, served over fluffy basmati rice with fresh mango, edamame, green onions, cilantro, carrots, and marinated cucumbers. Topped with a spicy Sriracha mayo and extra sauce, it’s a perfect balance of savory, tangy, and spicy flavors in one bowl.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Sauce/Marinade

  • 2 tablespoons avocado oil (or olive oil)
  • 1 teaspoon lemon juice
  • ¼ teaspoon fish sauce
  • ¼ teaspoon sesame oil
  • ½ tablespoon rice vinegar
  • ¼ cup soy sauce (tamari for gluten-free)
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons garlic (minced)
  • pinch ground black pepper
  • 1 teaspoon lemon zest
  • ½ teaspoon ginger (grated)
  • ½ teaspoon chili garlic sauce
  • pinch kosher salt

Sriracha Mayo

  • ½ cup mayonnaise
  • 1 tablespoon sriracha (more to taste)

Main Ingredients

  • 1 pound fresh salmon (skin off and cut into 1 inch cubes)
  • 1 tablespoon avocado oil
  • 2 cups mango (diced)
  • 2 cups edamame (shelled)
  • 1 cup green onions (sliced)
  • ¼ cup fresh cilantro (chopped)
  • ½ cup carrots (julienned)
  • Marinated cucumbers
  • 4 cups cooked rice (basmati recommended)

Instructions

  1. Make Sauce/Marinade: Combine all sauce and marinade ingredients (avocado oil, lemon juice, fish sauce, sesame oil, rice vinegar, soy sauce, Worcestershire sauce, garlic, black pepper, lemon zest, ginger, chili garlic sauce, kosher salt) in a mason jar or container. Close tightly and shake well to emulsify. Set aside half for the sauce and half for marinating.
  2. Marinate Salmon: Place cubed salmon in a medium bowl or silicone bag. Pour just under half of the marinade over the salmon, ensuring all pieces are coated. Toss gently and refrigerate for 10 minutes to infuse flavor.
  3. Prepare Sriracha Mayo: In a small bowl, mix ½ cup mayonnaise with 1 tablespoon sriracha. Taste and add more sriracha if desired for extra heat. Set aside.
  4. Prep Fresh Ingredients: While salmon marinates, dice mango, shell and prepare edamame, slice green onions, chop cilantro, julienne carrots, and prepare marinated cucumbers. Also, cook or reheat 4 cups of basmati rice.
  5. Cook Salmon: Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon avocado oil and swirl to coat. Working in batches to avoid crowding, add salmon cubes and cook 2-3 minutes per side until cooked through and just opaque. Remove salmon and let rest on a plate for 5 minutes.
  6. Assemble Bowls: Divide cooked rice evenly into 8 bowls. Top with mango, edamame, green onions, cilantro, carrots, and marinated cucumbers. Add the cooked salmon pieces atop. Drizzle remaining soy-ginger sauce over the salmon and bowls. Finish with a dollop of sriracha mayo and a sprinkle of sesame seeds if desired. Serve immediately and enjoy!

Notes

  • For gluten-free option, use tamari instead of soy sauce.
  • Marinate salmon only for 10 minutes to avoid over-marinating and breaking down the fish.
  • If fresh mango is not available, frozen diced mango can be substituted (thawed).
  • Adjust sriracha in mayo to control the heat level.
  • Basmati rice is recommended for its fluffy texture but jasmine rice or other long grain rice works well too.
  • Sesame seeds are an optional garnish that adds a nice crunch and flavor.
  • Use a cast iron skillet or heavy pan for best sear on salmon.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Stovetop
  • Method: Stovetop
  • Cuisine: Asian Fusion

Find it online: https://recipeteach.com/salmon-rice-bowl-with-soy-ginger-sauce-recipe/