Description
This vibrant Salmon Rice Bowl features tender jasmine rice topped with glazed teriyaki-style salmon bites, a refreshing Asian cabbage slaw, creamy avocado, and crisp cucumber. Finished with a spicy sriracha mayo drizzle and toasted sesame seeds, this bowl offers a perfect balance of fresh, savory, and spicy flavors in every bite, making it a delicious and colorful meal option.
Ingredients
Rice
- 1 1/2 cups dry jasmine rice
Sriracha Mayo
- 1/4 cup mayonnaise (regular or light)
- 1 1/2 Tbsp sriracha
Cabbage Slaw
- 4 cups (8 oz) coleslaw mix*
- 2 green onions, sliced
- 1 1/2 Tbsp rice vinegar
- 1 Tbsp honey
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- Salt and black pepper, to taste
Salmon and Sauce
- 1 1/2 lbs. skinless salmon fillet, chopped into 1-inch cubes
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 1 Tbsp honey
- 1/2 tsp sesame oil
- 1 Tbsp fresh ginger, minced
- 1 tsp minced fresh garlic
- 3/4 tsp cornstarch
- 2 tsp olive oil or vegetable oil
- Salt and black pepper, to season salmon
Garnishes
- 1/2 English cucumber, thinly sliced
- 1 avocado, diced
- 1 1/2 tsp toasted sesame seeds
Notes
- *You can use a store-bought coleslaw blend or make a homemade blend by using 2 cups thinly sliced green cabbage, 1 1/2 cups thinly sliced red cabbage, and 1/2 cup carrots cut into matchsticks.
Instructions
- Cook Rice: Prepare the jasmine rice according to the package instructions until tender and fluffy. Set aside and keep warm.
- Make Sriracha Mayo: In a small bowl, combine the mayonnaise and sriracha until smooth. Transfer the mixture to a small piping or sandwich bag and set aside for drizzling later.
- Prepare the Slaw: In a large mixing bowl, toss together the coleslaw mix, sliced green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce, and 1/2 tsp sesame oil. Season lightly with salt and black pepper to taste. Toss until well combined and set aside.
- Make Salmon Sauce: In a small bowl, whisk together the remaining 3 Tbsp soy sauce, mirin, 1 Tbsp honey, 1/2 tsp sesame oil, minced ginger, garlic, and cornstarch until fully dissolved and blended. Set aside.
- Cook Salmon: Pat the salmon cubes dry with paper towels and season with black pepper only. Heat a 12-inch non-stick skillet over medium-high heat and add the olive or vegetable oil. Arrange the salmon pieces evenly in the skillet, letting them sear on one side without stirring for 2 to 3 minutes, until mostly cooked through.
- Thicken Sauce with Salmon: Whisk the salmon sauce mixture once more, then pour it over the salmon in the skillet. Gently toss the salmon pieces for 20 to 30 seconds, allowing the sauce to thicken and glaze the salmon perfectly.
- Assemble Bowls: Divide the cooked jasmine rice evenly into serving bowls. Arrange sections of the glazed salmon, cabbage slaw, diced avocado, and sliced cucumber on top of the rice. Sprinkle toasted sesame seeds over the bowls. Cut a small corner off the prepared sriracha mayo bag and drizzle it artistically over each bowl for a spicy finish.
Notes
- You can substitute the coleslaw mix with a homemade blend consisting of thinly sliced green cabbage, red cabbage, and carrots for freshness.
- For a lighter mayonnaise option, use light mayo or a vegan mayo alternative to suit dietary preferences.
- Adjust the sriracha amount in the mayo to control the spice level to your taste.
- Ensure the salmon is skinless and patted dry for a perfect sear and glaze.
- Mirin can be substituted with a combination of sake and sugar if unavailable.
