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Salmon Rice Bowl
5 from 39 votes

Salmon Rice Bowl

The Salmon Rice Bowl pairs seasoned, seared salmon cubes with jasmine rice, a tangy coleslaw, and a spicy sriracha mayo. A flavorful salmon sauce with soy, mirin, honey, ginger, and garlic ties the dish together. Fresh cucumber and avocado add texture and mildness, while toasted sesame seeds finish with a subtle nutty note. This is a balanced bowl featuring soft, crisp, creamy, and spicy elements.

Servings: 5
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. Cook rice according to directions on package.
  2. Mix sriracha mayo: Mix together mayonnaise and sriracha in a small bowl. Transfer to a small bag. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Quickly spread salmon pieces out evenly in skillet. Let sear on one side only until salmon is nearly cooked, about 2 to 3 minutes.
  7. 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.
  8. 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.