Salmon Rice Bowl
This salmon rice bowl combines tender seared salmon, jasmine rice, coleslaw, creamy avocado, and sriracha mayo for an effortless and healthy meal packed with protein and vibrant flavors.
Ingredients
- 1 1/2 cups dry jasmine rice
- 1/4 cup mayonnaise (regular or light)
- 1 1/2 Tbsp sriracha
- 4 cups coleslaw* (8 oz)
- 2 green onions, sliced
- 1 1/2 Tbsp rice vinegar
- 2 Tbsp honey, divided
- 3 Tbsp + 1 tsp soy sauce, divided
- 1 1/2 tsp sesame oil, divided
- Salt and black pepper to taste
- 2 Tbsp mirin
- 1 Tbsp fresh ginger, minced
- 1 tsp minced fresh garlic
- 3/4 tsp cornstarch
- 2 tsp olive oil or vegetable oil
- 1 1/2 lbs skinless salmon fillet, chopped into 1-inch cubes
- 1/2 English cucumber, thinly sliced
- 1 avocado, diced
- 1 1/2 tsp toasted sesame seeds
Instructions
- Cook the jasmine rice according to the package instructions. Set aside and keep warm.
- In a small bowl, combine mayonnaise and sriracha. Transfer to a small resealable bag and set aside.
- Prepare the coleslaw by tossing coleslaw mix, green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce, and 1/2 tsp sesame oil in a large mixing bowl. Season lightly with salt to taste and set aside.
- For the salmon sauce, whisk together 3 Tbsp soy sauce, mirin, 1 Tbsp honey, 1/2 tsp sesame oil, ginger, garlic, and cornstarch in a small bowl until smooth. Ensure the cornstarch is fully dissolved.
- Pat the salmon cubes dry with paper towels and season with black pepper. Heat olive oil in a non-stick skillet over medium-high heat. Sear salmon, cooking on one side only, for about 2-3 minutes until nearly cooked.
- Re-whisk the sauce and pour it over the salmon. Gently toss for 20-30 seconds until the sauce thickens and coats the fish.
- Assemble your bowls: Start with a layer of rice, then add sections of salmon, coleslaw, cucumber slices, and diced avocado. Sprinkle with toasted sesame seeds.
- Cut a small corner from the resealable bag of sriracha mayo and drizzle over the bowls. Serve immediately.
Notes
Vegan options: Substitute salmon with marinated tofu or tempeh. For low-carb, use cauliflower rice instead of jasmine rice.