Sticky Salmon Rice Bowl
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.
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Servings: 2
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.
