Marinate the Salmon: To start, prepare the marinade that will infuse the salmon with a wonderful combination of sweet, salty, and spicy flavors. In a medium-sized bowl, whisk together the soy sauce, honey, sriracha, grated garlic, and grated ginger. The soy sauce gives the marinade its rich umami flavor, while the honey adds sweetness to balance out the heat from the sriracha. The garlic and ginger introduce aromatic notes that elevate the flavor profile.

Once the marinade is mixed, pat the salmon dry with paper towels to ensure it absorbs the marinade properly. Cut the salmon into 1 ½-inch cubes to ensure even cooking. Add the salmon cubes to the marinade and toss gently, ensuring every piece is coated in the flavorful sauce. Allow the salmon to marinate for 20-30 minutes at room temperature, or for up to 8 hours in the refrigerator for a deeper infusion of flavor. The longer you marinate the fish, the more intense the flavor will be.

Prepare the Spicy Mayo: While the salmon is marinating, you can prepare the spicy mayo that will serve as the perfect creamy topping for your bowls. In a small bowl, combine the kewpie mayonnaise (or regular mayonnaise), sriracha, grated ginger, toasted sesame oil, and soy sauce. The kewpie mayo is often preferred for its rich, slightly tangy flavor, but regular mayo will work just fine if that’s what you have on hand.

The sriracha provides a subtle heat, which is balanced by the creamy mayo. The toasted sesame oil adds a nutty, aromatic flavor that is a hallmark of many Asian-inspired dishes. The soy sauce helps deepen the flavor of the mayo and gives it a savory note that complements the salmon and rice. Once everything is mixed together, refrigerate the spicy mayo until you’re ready to serve the bowls.

Cook the Salmon: Preheat your oven to 400°F (200°C). While the oven is heating up, line a baking sheet with parchment paper to prevent the salmon from sticking and to make cleanup easier. Once the salmon has finished marinating, spread the cubes evenly on the prepared baking sheet. This ensures that each piece cooks evenly and gets a nice char around the edges.

Bake the salmon for 8-10 minutes, or until it’s cooked through and flakes easily with a fork. The fish should be tender and moist on the inside, with slightly crispy edges. If you want a bit of extra crispiness or a light char, you can broil the salmon for 1-2 minutes after baking. Keep a close eye on it to avoid burning, as broiling can cook the fish quickly.

Assemble the Bowls: Once your salmon is ready, it’s time to assemble the bowls. Begin by dividing the steamed jasmine rice among four bowls. Jasmine rice is fragrant and slightly sticky, making it the perfect base for these bowls. However, you can easily substitute it with another variety of rice, such as brown rice, basmati, or even quinoa if you prefer.

Next, layer the salmon cubes over the rice, arranging them in a visually pleasing way. Add the sliced cucumber and avocado on top, followed by a generous helping of steamed edamame. The edamame adds a vibrant pop of color, as well as an extra dose of protein. The cool, crisp cucumber balances out the rich, tender salmon and creamy avocado.

Finish with Spicy Mayo and Nori: Now, it’s time to add the finishing touches. Drizzle the spicy mayo generously over the bowls, allowing it to seep into the rice and fish. The mayo adds a smooth, tangy richness that perfectly complements the other ingredients. For an extra burst of flavor, sprinkle sesame seeds over the top. These add a delightful crunch and a nutty flavor that ties the dish together.

To bring an authentic touch to the dish, serve with nori sheets on the side. Nori, or dried seaweed, has a slightly salty and umami-rich flavor that adds an additional layer of complexity to the dish. Tear the nori into strips or sheets and sprinkle it over the bowl as you eat, allowing it to soften slightly from the moisture of the rice and mayo.