Salmon Rice Bowl
User Reviews
5
Salmon Rice Bowl
Description
This Salmon Rice Bowl starts with cooked jasmine rice as a base. A sriracha mayo is prepared by mixing mayonnaise and sriracha for a creamy spicy topping. The coleslaw is dressed with rice vinegar, honey, soy sauce, sesame oil, and green onions, offering a slightly sweet and tangy crunch. Salmon fillets are cubed, seasoned, and quickly seared in oil to develop a lightly cooked exterior and tender interior.
A salmon sauce combining soy sauce, mirin, honey, ginger, garlic, and cornstarch is whisked and cooked briefly with the salmon, adding glaze and flavor. Thinly sliced cucumber and diced avocado provide fresh, cool contrasts in texture and flavor. Toasted sesame seeds sprinkled on top enhance aroma and crunch.
This composed bowl balances the warmth and softness of rice and salmon with the crispness of slaw and cucumber, the creaminess of avocado and mayo, and the sweetness and umami of the sauces. It serves as a complete meal suitable for lunch or dinner.
A note mentions using either store-bought coleslaw or a homemade mix of green cabbage, red cabbage, and carrots for the slaw base.
Ingredients
- 1 1/2 cups jasmine rice dry
- 1/4 cup mayonnaise (can use regular or light)
- 1 1/2 Tbsp sriracha
- 4 cups (8 oz) coleslaw
- 2 green onion 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
- 2 Tbsp mirin
- 1 Tbsp ginger minced, fresh
- 1 tsp minced garlic fresh
- 3/4 tsp cornstarch
- 2 tsp olive oil or vegetable oil
- 1 1/2 lbs. salmon fillet chopped into 1-inch cubes, skinless
- 1/2 cucumber thinly sliced, English variety
- 1 avocado diced
- 1 1/2 tsp sesame seeds toasted
Instructions
- Cook rice according to directions on package.
- Mix sriracha mayo: Mix together mayonnaise and sriracha in a small bowl. Transfer to a small bag. Set aside.
- Make the slaw: In a large mixing bowl toss together coleslaw mix, green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce and 1/2 tsp sesame oil. Season lightly with salt to taste. Set mixture aside.
- Make the salmon sauce: In a small mixing bowl whisk together remaining 3 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp honey, 1/2 tsp sesame oil, the ginger, garlic and cornstarch until mixture is well blended (cornstarch should be dissolved). Set aside.
- Cook salmon: Dab salmon pieces dry with paper towels, season with pepper only. Preheat a 12-inch non-stick skillet over medium-high heat. Add olive oil.
- Quickly spread salmon pieces out evenly in skillet. Let sear on one side only until salmon is nearly cooked, about 2 to 3 minutes.
- Cook sauce: Whisk cornstarch mixture once more then pour over salmon. Cook, gently tossing for about 20 to 30 seconds until the mixture is thickened.
- Assemble bowls: Layer cooked rice into serving bowls. In sections top with salmon, the cabbage slaw, avocado, and cucumber. Sprinkle over sesame seeds and cut corner from bag with sriracha mayo and drizzle over bowls.
Notes
- You can substitute the coleslaw mix with a homemade blend of thinly sliced green cabbage, red cabbage, and matchstick carrots.
User Reviews
Overall Rating
5
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