Firecracker Salmon Sticky Rice Bowl Recipe
Prep Time:
30 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 2 cups Japanese short grain rice, rinsed and drained
  • 2 ½ cups water
  • ¼ cup rice wine vinegar
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ⅓ cup soy sauce
  • 1 tablespoon chili oil
  • 2 tablespoons rice wine vinegar
  • 2 cloves minced garlic
  • 2 teaspoons honey
  • 1 ¼ pounds salmon, skin removed and cut into 2-inch pieces
  • ¼ cup mayonnaise
  • 1 tablespoon sriracha
  • 2 Persian cucumbers, sliced thinly
  • 1 cup matchstick carrots
  • 1 cup edamame beans, steamed
  • ⅓ cup diced scallions
  • 1 teaspoon sesame seeds
Directions
  1. Add the rinsed rice to a medium pot. Top with water, bring to a boil, cover, and cook for 20 minutes or until the rice is done.
  2. Meanwhile to start the salmon, prepare the marinade by adding soy sauce, chili oil, 2 tablespoons of rice wine vinegar, garlic, and honey to a small bowl.
  3. Whisk the ingredients together.
  4. Pour the marinade over the salmon.
  5. Cover and refrigerate for 30 minutes, turning the salmon once in the marinade.
  6. Preheat the oven to 400 F.
  7. Add the mayonnaise and sriracha together.
  8. Stir and refrigerate the sauce until ready to use.
  9. Mix the remaining ¼ cup rice wine vinegar, sugar, and salt together and pour it over the rice. Keep the rice warm.
  10. Place the salmon pieces on a parchment-lined cookie sheet.
  11. Bake for 10 minutes.
  12. Divide the rice between 4 bowls.
  13. Top the rice with the cucumbers, carrots, and edamame.
  14. Divide the salmon between the bowls.
  15. Garnish with the scallions and sesame seeds and serve the bowls with the sriracha mayonnaise.