About this recipe

The viral salmon rice bowl that took social media by storm — flaky, soy-glazed salmon broken over warm steamed rice, topped with creamy spicy mayo, crisp cucumber, silky avocado, and a drizzle of sesame oil. It's endlessly customizable, comes together in under 30 minutes, and tastes like a high-end sushi restaurant made it in your kitchen.

Instructions

1. 1

   Combine the rinsed white rice, water, and salt in a mixing bowl. Bring to a boil ^[over high heat], then reduce to ^[the lowest heat setting], cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes. Fluff with a dipping fork.

2. 2

   Preheat your oven to ![400°F]. In a mixing bowl, whisk together the soy sauce, honey, sesame oil, and garlic minced. Place the salmon fillets skin-side down on a aluminum foil-lined baking sheet and spoon the glaze evenly over the top of each fillet.

3. 3

   Bake the glazed salmon for 12–14 minutes, until the fish is cooked through and flakes easily with a dipping fork. The glaze should be caramelized and slightly sticky. Remove from the oven and use a dipping fork to gently flake the salmon into large chunks, discarding the skin if desired.

4. 4

   While the salmon bakes, stir together the mayonnaise, Sriracha, and soy sauce in a mixing bowl until smooth. Taste and adjust the Sriracha level to your preference. Set aside.

5. 5

   Divide the warm steamed rice between two bowls. Arrange the flaked salmon, sliced avocado, and English cucumber over the rice. Drizzle generously with the spicy mayonnaise and a small drizzle of sesame oil. Finish with green onions and toasted sesame seeds. Serve immediately.