Salmon Rice Bowl
A layered bowl of tender jasmine rice, glazed teriyaki-style salmon bites, Asian cabbage slaw, creamy avocado, and crisp cucumber, finished with a drizzle of spicy sriracha mayo.
Ingredients
- 1 1/2 cupsdry jasmine rice
- 1/4 cupmayonnaise, regular or light
- 1 1/2 Tbspsriracha
- 4 cups (8 oz)coleslaw mix
- 2green onions, sliced
- 1 1/2 Tbsprice vinegar
- 2 Tbsphoney, divided
- 3 Tbsp + 1 tspsoy sauce, divided
- 1 1/2 tspsesame oil, divided
- to tastesalt and black pepper
- 2 Tbspmirin
- 1 Tbspfresh ginger, minced
- 1 tspfresh garlic, minced
- 3/4 tspcornstarch
- 2 tspolive oil or vegetable oil
- 1 1/2 lbsskinless salmon fillet, chopped into 1-inch cubes
- 1/2English cucumber, thinly sliced
- 1avocado, diced
- 1 1/2 tsptoasted sesame seeds
Instructions
Cook rice according to directions on package.
Mix together mayonnaise and sriracha in a small bowl. Transfer to a small resealable bag. Set aside.
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.
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.
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.
Whisk cornstarch mixture once more then pour over salmon. Cook, gently tossing for about 20 to 30 seconds until the mixture is thickened.
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:
Coleslaw: 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.
Do Ahead: Salmon and rice can be prepared a day in advance; store in the fridge, preferably not layered or the marinade will soak into the salmon. Reheat in the microwave on 50% power until heated through. Slaw can be prepared a day ahead and cucumber can be sliced ahead; wait to add to the heated bowl. Chop avocado just before serving.