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Salmon Rice Bowl with Spicy Sriracha Mayo and Asian Cabbage Slaw Recipe

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This Salmon Rice Bowl combines tender jasmine rice with glazed teriyaki-style salmon bites, fresh Asian cabbage slaw, creamy avocado, and crisp cucumber. Finished with a spicy sriracha mayo drizzle, this dish offers a perfect balance of savory, fresh, and spicy flavors in a convenient, layered bowl that's both satisfying and flavorful.

Ingredients

Rice

  • 1 1/2 cups dry jasmine rice

Sriracha Mayo

  • 1/4 cup mayonnaise (regular or light)
  • 1 1/2 Tbsp sriracha

Asian 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 to taste

Salmon Sauce

  • 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

Salmon and Garnishes

  • 1 1/2 tsp sesame oil (divided amount included in sauces)
  • Salt and black pepper (to taste)
  • 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

Instructions

  1. Cook Rice: Rinse jasmine rice under cold water until water runs clear. Cook rice according to package directions until tender and fluffy. Set aside and keep warm.
  2. Make Sriracha Mayo: In a small bowl, combine mayonnaise and sriracha. Mix thoroughly until smooth and well blended. Transfer the mixture into a small resealable bag and set aside for drizzling later.
  3. Prepare Asian Cabbage Slaw: In a large bowl, toss together coleslaw mix, sliced green onions, rice vinegar, 1 tablespoon honey, 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil. Season lightly with salt to taste, mix until evenly coated, then set aside to let flavors meld.
  4. Make Salmon Sauce: In a small bowl, whisk together remaining 3 tablespoons soy sauce, mirin, 1 tablespoon honey, 1/2 teaspoon sesame oil, minced ginger, minced garlic, and cornstarch. Stir until cornstarch is fully dissolved and mixture is smooth. Set aside.
  5. Prepare Salmon: Pat salmon cubes dry using paper towels. Season lightly with black pepper only to avoid overpowering the sauce.
  6. Cook Salmon: Heat a 12-inch non-stick skillet over medium-high heat. Add 2 teaspoons olive oil and swirl to coat the pan. Arrange salmon pieces in a single layer and let them sear undisturbed on one side for about 2 to 3 minutes, until nearly cooked through.
  7. Cook Salmon Sauce: Give the prepared salmon sauce mixture a quick whisk, then pour it over the salmon in the skillet. Gently toss the salmon in the sauce for 20 to 30 seconds, allowing the sauce to thicken and glaze the salmon evenly.
  8. Assemble Bowls: Divide cooked jasmine rice among 5 serving bowls. Arrange sections of glazed salmon, Asian cabbage slaw, diced avocado, and thin cucumber slices on top of the rice. Sprinkle each bowl with toasted sesame seeds. Cut a corner off the bag containing sriracha mayo and drizzle the spicy sauce over each bowl as a finishing touch.

Notes

  • For the best flavor, use fresh ginger and garlic in the salmon sauce.
  • Rice can be cooked ahead of time and kept warm until ready to serve.
  • Adjust the sriracha amount in the mayo to suit your preferred spice level.
  • Skinless salmon fillets are used for ease of preparation; skin-on can be used but requires different cooking times.
  • Use light mayonnaise to reduce calories and fat content.
  • Toasting sesame seeds enhances their nutty flavor; do this in a dry skillet over medium heat until golden and fragrant.

Find it online: https://dishcooks.com/salmon-rice-bowl-with-spicy-sriracha-mayo-and-asian-cabbage-slaw-recipe/