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Salmon Rice Bowls with Sriracha Mayo

Salmon Rice Bowls with Sriracha Mayo

Salmon is cooked in a delicious soy, ginger sauce then served over a bed of rice with creamy avocado, crunchy cucumbers, edamame and a spicy sriracha mayo to tie it all together. A perfect weeknight meal that comes together in under 30 minutes. 


  • 2 cups basmati rice, cooked according to package directions

  • 4 6 ounce salmon fillets

  • 1/3 cup low sodium soy sauce

  • 3 tablespoons honey

  • 2 teaspoons sesame oil

  • 1/2 tablespoon grated ginger

  • 2 teaspoons chili-garlic sauce (or Sriracha)

  • 5 cloves garlic, minced

  • 2 avocados, sliced

  • 2 Persian cucumbers, thinly sliced

  • 3 green onions, sliced

  • 1 cup cooked and shelled edamame

  • 2 carrots, grated

  • Sriracha Mayo

  • 1/2 cup Kraft Real Mayo

  • 2 tablespoons sriracha sauce

  • 1 tablespoon lime juice

  • salt and pepper to taste

  • Optional garnishes: toasted sesame seeds and sliced Fresno chili peppers



  1. In a large bowl, combine the soy sauce, honey, sesame oil, grated ginger, chili-garlic sauce, and minced garlic.
  2. Add the salmon and marinade for 30 minutes.
  3. Preheat the oven to 400 degrees F and line a baking sheet with foil.
  4. Remove the salmon fillets from the mariade and place onto the baking sheet. Brush the tops with the remaining marinade. Bake the salmon for 12-15 minutes until cooked through.
  5. Alternatively, you can cube the salmon prior to marinating and cook in the sauce on a skillet over medium-high heat for 8-10 minutes.
  6. Prepare the sriracha mayo by combining the mayo, sriracha sauce, lime juice, salt and pepper in a small bowl. Stir until incorporated. Add salt and pepper to taste.
  7. Assemble the bowls by layering the cooked rice, salmon, sliced cucumbers, cooked edamame, grated carrots.
  8. Garnish the bowls with sliced green onions, sesame seeds, Fresno Chili peppers and a drizzle of the sriracha mayo. 


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