This Salmon Rice Bowl from Knedir combines tender, marinated salmon with a whisper of sweet‑spicy glaze, nestled atop fluffy jasmine rice and topped with crisp vegetables and creamy sauce. It offers a great balance of protein, veggies, and fresh flavors, making it perfect for meal prep, weeknight dinners, or a healthy lunch. Ready in about 30 minutes, it's gluten‑free and easily customizable—swap rice for quinoa, swap in your favorite veggies, or adjust the spice level. A satisfying, wholesome bowl that hits every note: vibrant, nourishing, and delicious
1½ lbs center‑cut salmon filet
4 cups cooked jasmine rice
1 avocado, sliced
1 cup edamame (cooked)
2 Persian cucumbers, sliced
2 garlic cloves, minced
3 tsp fresh ginger, grated
2 tbsp honey
⅓ cup Kewpie mayonnaise
5 tbsp soy sauce
1 tbsp sriracha (plus extra if desired)
1 tsp toasted sesame oil
1 sheet nori, chopped (optional)
1 tbsp sesame seeds
Marinate & Cook Salmon
In a bowl, whisk together garlic, ginger, soy sauce, honey, sesame oil, and sriracha.
Place salmon in marinade for 10 minutes.
Bake or pan-sear salmon at 400 °F until flaky and cooked through (~12 minutes).
Prepare Rice & Veggies
Cook jasmine rice according to package instructions.
Slice avocado, cucumbers, and cook edamame while salmon marinates.
Make Spicy Mayo
Stir together Kewpie mayo and extra sriracha to taste.
Assemble Bowls
Divide rice between 4 bowls.
Top with salmon, avocado, edamame, and cucumber.
Drizzle with spicy mayo, then sprinkle sesame seeds and chopped nori if using.
Serve & Customize
Enjoy immediately, or pack for meal prep.
Customize with preferred veggies or swap rice for quinoa
Calories: ~600 kcal
Protein: ~35 g
Carbohydrates: 60 g
Fat: 28 g
Fiber: ~8 g
Sugars: ~12 g
Sodium: Moderate (soy sauce & marinade)