Go Back
–+ servings

Salmon Rice Bowl

This salmon rice bowl is a wholesome and flavorful meal, packed with tender salmon, fluffy jasmine rice, fresh veggies, and a creamy sriracha mayo drizzle. Ready in under 30 minutes, it’s perfect for weeknights or meal prepping.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian-inspired
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups dry jasmine rice
  • 1/4 cup mayonnaise (can use regular or light)
  • 1 1/2 Tbsp sriracha
  • 4 cups coleslaw mix (8 oz)
  • 2 green onions (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)
  • 2 Tbsp mirin
  • 1 Tbsp fresh ginger (minced)
  • 1 tsp minced fresh garlic
  • 3/4 tsp cornstarch
  • 2 tsp olive oil (or vegetable oil)
  • 1 1/2 lbs skinless salmon fillet (chopped into 1-inch cubes)
  • 1/2 English cucumber (thinly sliced)
  • 1 avocado (diced)
  • 1 1/2 tsp toasted sesame seeds

Equipment

  • 12-inch non-stick skillet
  • Mixing bowl
  • Small Bowl
  • Rice cooker or pot

Method
 

Step-by-Step Instructions
  1. Cook 1 1/2 cups of jasmine rice following the package directions until fluffy. Set aside.
  2. In a small bowl, mix together 1/4 cup mayonnaise and 1 1/2 Tbsp sriracha until smooth and creamy. Transfer to a small bag for easy drizzling. Set aside.
  3. In a large mixing bowl, toss together 4 cups coleslaw mix, 2 sliced green onions, 1 1/2 Tbsp rice vinegar, 1 Tbsp honey, 1 tsp soy sauce, and 1/2 tsp sesame oil. Add a pinch of salt to taste, mix well, and set aside.
  4. In a small bowl, whisk 3 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp honey, 1/2 tsp sesame oil, 1 Tbsp minced ginger, 1 tsp minced garlic, and 3/4 tsp cornstarch until well dissolved. Set aside.
  5. Pat 1 1/2 lbs of salmon cubes dry with paper towels and sprinkle with black pepper. Heat a 12-inch non-stick skillet over medium-high heat with 2 tsp olive oil. Place salmon evenly in the skillet and sear for 2–3 minutes until nearly cooked on one side.
  6. Stir the prepared cornstarch mixture to recombine, then pour over the salmon in the skillet. Gently toss and cook for 20–30 seconds, allowing the sauce to thicken slightly.
  7. Divide the cooked rice among serving bowls. Top each bowl with seared salmon, prepared slaw, diced avocado, and cucumber slices in sections. Sprinkle 1 1/2 tsp toasted sesame seeds over the top. Snip the corner of the sriracha mayo bag and drizzle to finish.

Nutrition

Calories: 620kcalCarbohydrates: 56gProtein: 35gFat: 27gSaturated Fat: 5gCholesterol: 75mgSodium: 910mgPotassium: 820mgFiber: 6gSugar: 12gVitamin A: 210IUVitamin C: 25mgCalcium: 80mgIron: 2.5mg

Notes

Store leftovers in airtight containers for up to 3 days in the refrigerator, keeping components separate. Ideal for meal prep and quick reassembly. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Tried this recipe?

Let us know how it was!