Sticky Salmon Rice Bowl
This sticky salmon rice bowl is one of those weeknight dinners that looks like serious effort and takes about 45 minutes including the marinade time.
You start by mixing up a quick soy sauce, Soyaki, honey, and rice wine vinegar marinade and letting the salmon sit in it for 30 minutes. While that happens you make the Sriracha mayo and get your rice going.
Then the salmon goes in the oven at 400°F for six minutes and comes out sticky and slightly caramelized and absolutely delicious. Build the bowls with cucumber, avocado, edamame, and green onions and drizzle that Sriracha mayo over everything. My family asks for this constantly and I never say no because it is that easy.
A Quick Look At The Recipe
- Recipe Name: Sticky Salmon Rice Bowl
- Main Ingredients: The Sticky Salmon, BBQ cut salmon strips, soy sauce, Trader Joe's Soyaki sauce or teriyaki sauce, rice wine vinegar, honey, The Sriracha Mayo, mayonnaise
- Why You'll Love It: This sticky salmon rice bowl marinates BBQ cut salmon in soy sauce, Soyaki, and honey then bakes until caramelized and serves it over sushi rice with cucumber, avocado, edamame, and a creamy Sriracha mayo drizzle.
Why You’ll Love This Recipe
Six minutes in the oven. The marinade does all the flavor work and the oven does the rest. This is genuinely one of the fastest salmon dinners you can make.
The honey and Soyaki together caramelize over the salmon during baking and produce a sticky, slightly sweet, deeply savory coating that makes every bite taste specifically restaurant-quality.
The Sriracha mayo ties the whole bowl together. It adds a creamy, spicy, slightly gingery element that goes with every component in the bowl and makes you want to drizzle it on everything.
You can customize every bowl individually which makes this a great family dinner where everyone gets exactly what they want.
Ingredients Needed To Make A Sticky Salmon Rice Bowl
The Sticky Salmon
Two BBQ cut salmon strips with the skin removed marinated in soy sauce, Trader Joe’s Soyaki, rice wine vinegar, and honey. The honey is what produces the caramelized sticky coating during baking. Soyaki adds a garlic and sesame depth that plain teriyaki sauce does not quite replicate.
The Sriracha Mayo
Mayonnaise, Sriracha, minced ginger, and a dash of soy sauce whisked together and thinned with water to a drizzleable consistency. The ginger is the detail that makes this taste more complex than just mayo and hot sauce combined.
The Bowl
Sushi rice as the base produces the most authentic result with its slightly sticky, slightly seasoned texture. Sliced cucumber adds cool crunch. Avocado adds creaminess. Edamame adds protein and a slightly sweet, nutty element. Green onions and sesame seeds finish everything off.
How to Make Sticky Salmon Rice Bowl
1
Remove the skin from the salmon strips. Combine the soy sauce, Soyaki, rice wine vinegar, and honey in a shallow dish. Add the salmon and turn to coat all surfaces. Refrigerate for 30 minutes.
2
Whisk together the mayo, Sriracha, minced ginger, and soy sauce. Thin with water a small amount at a time until it drizzles easily. Refrigerate until ready to use.
3
Preheat the oven to 400°F. Place the marinated salmon on a lined baking sheet and spoon any remaining marinade over the top. Bake for 6 minutes until cooked through and the marinade has caramelized slightly.
4
Add rice to each bowl. Arrange the cucumber, avocado, and edamame around the bowl. Place the salmon on top. Drizzle the Sriracha mayo generously over everything. Finish with sliced green onions and sesame seeds.
Sticky Salmon Rice Bowl
Ingredients
The Sticky Salmon
- 2 BBQ cut salmon strips skin removed
- 1 tbsp soy sauce
- 1/4 cup Trader Joe’s Soyaki sauce or teriyaki sauce
- 2 tbsp rice wine vinegar
- 2 tbsp honey
The Sriracha Mayo
- 1/4 cup mayonnaise
- 1 tbsp Sriracha
- 1 tbsp minced ginger
- Dash of soy sauce
- Water to thin to desired consistency
The Bowl
- Cooked sushi rice or rice of choice
- Sliced cucumbers
- Sliced avocado
- Edamame
- Sliced green onions
- Sesame seeds
Instructions
- Remove the skin from the salmon strips. In a shallow dish combine the soy sauce, Soyaki, rice wine vinegar, and honey. Add the salmon and turn to coat. Marinate for 30 minutes in the refrigerator.
- While the salmon marinates make the Sriracha mayo. Whisk together the mayonnaise, Sriracha, minced ginger, and a dash of soy sauce. Add water a small amount at a time until the sauce reaches a drizzleable consistency. Refrigerate until ready to use.
- Preheat the oven to 400°F. Place the marinated salmon on a lined baking sheet. Spoon any remaining marinade over the top.
- Bake for 6 minutes until the salmon is cooked through and the marinade has caramelized slightly over the top.
- Build the bowls. Start with a base of rice then add cucumber, avocado, edamame, and green onions. Place the salmon on top and drizzle generously with the Sriracha mayo. Finish with sesame seeds.
Notes
- Remove the skin before marinating so the marinade can reach every surface of the salmon rather than sitting on top of it.
- Spoon the leftover marinade over the salmon before it goes in the oven. That extra layer is what produces the sticky, slightly caramelized coating that makes this bowl so good.
- The Trader Joe’s Soyaki is specifically what makes this marinade taste the way it does. If you can not find it any good teriyaki sauce works but Soyaki has a garlic and sesame depth that is hard to replicate.
- Six minutes at 400°F produces salmon that is cooked through but still slightly soft and silky in the center. If you prefer it more well done add another 2 minutes.
