5 from 3 votes
Salmon Rice Bowl
Savor a delicious lunch or dinner with this Salmon Rice Bowl, ready in just 25 minutes! Featuring wholesome ingredients like rice, salmon, and colorful veggies, this flavorful dish is a perfect way to fuel your day without spending hours in the kitchen.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
Calories:
581 kcal
Course:
Main Course
Cuisine:
Asian, American
Ingredients
- 1 cup jasmine rice
- 2 teaspoons olive oil or coconut oil
- 1.5 lbs salmon chopped into 1-inch cubes, skinless, filet
- ½ English cucumber cubed
- 1 avocado diced
- 1 ½ teaspoons sesame seeds toasted
Slaw
- 4 cups coleslaw mix
- 2 green onions sliced
- 1 Tablespoon rice vinegar
- 1 Tablespoon honey
- 1 teaspoon coconut aminos
- ½ teaspoon sesame oil or light olive oil
- salt
- black pepper
Salmon sauce
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 Tablespoon honey
- 1 Tablespoon ginger minced, fresh
- 1 teaspoon garlic minced
- 1 teaspoon cornstarch
- ½ teaspoon sesame oil or coconut oil
Sriracha mayo
- ¼ cup mayonnaise
- 1 ½ tablespoons sriracha
Instructions
- Cook rice according to package directions or use my guide and tips for how to cook Jasmine rice.
- Prepare the slaw: In a large bowl, combine the coleslaw mix, green onions, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 1 teaspoon of coconut aminos, and ½ teaspoon of sesame oil. Lightly season with salt to taste, then set aside.
- Make the salmon sauce: In a small bowl, whisk together 3 tablespoons of coconut aminos, 2 tablespoons of rice vinegar, 1 tablespoon of honey, ginger, garlic, cornstarch and ½ teaspoon sesame oil until smooth and well-mixed. Set this aside for later.
- Cook the salmon: Pat the salmon pieces dry with paper towels and season with just pepper. Heat a large skillet over medium-high heat and add olive oil. Place the salmon pieces in the skillet in a single layer. Sear the salmon on one side for about 2 to 3 minutes, until almost cooked through.
- Cook the sauce: Give the salmon sauce another quick whisk, then pour it over the salmon in the skillet. Gently toss the salmon for 30 seconds, allowing the sauce to thicken.
- Mix sriracha mayo: In a small bowl, mix mayo and sriracha.
- Assemble the bowls: Spoon cooked rice into serving bowls. Arrange the salmon, slaw, cubed avocado and cucumber in sections on top of the rice. Sprinkle with sesame seeds, then drizzle sriracha mayo over the bowls.
Cup of Yum
Nutrition Information
Calories
581kcal
(29%)
Carbohydrates
61g
(20%)
Protein
40g
(80%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
11g
(55%)
Cholesterol
95mg
(32%)
Sodium
1203mg
(50%)
Potassium
1355mg
(29%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
317IU
(6%)
Vitamin C
37mg
(41%)
Calcium
90mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 581
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 61g | 20% |
| Protein | 40g | 80% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 95mg | 32% |
| Sodium | 1203mg | 50% |
| Potassium | 1355mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 37mg | 41% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.