Fresh Salmon Rice Bowl (Print Version)
# Ingredients:
→ Base
01 -
Jasmine rice (1½ cups, dry)
02 -
Skinless salmon fillet, cut into 1-inch cubes (1½ pounds)
→ Sriracha Mayo
03 -
Mayonnaise (¼ cup)
04 -
Sriracha sauce (1½ tablespoons)
→ Slaw
05 -
Coleslaw mix or shredded cabbage blend (4 cups/8 ounces)
06 -
Green onions, sliced (2)
07 -
Rice vinegar (1½ tablespoons)
08 -
Honey (1 tablespoon)
09 -
Soy sauce (1 teaspoon)
10 -
Sesame oil (½ teaspoon)
→ Salmon Sauce
11 -
Soy sauce (3 tablespoons)
12 -
Mirin (2 tablespoons)
13 -
Honey (1 tablespoon)
14 -
Sesame oil (½ teaspoon)
15 -
Fresh ginger, minced (1 tablespoon)
16 -
Fresh garlic, minced (1 teaspoon)
17 -
Cornstarch (¾ teaspoon)
18 -
Olive or vegetable oil (2 teaspoons)
→ Toppings
19 -
English cucumber, thinly sliced (½)
20 -
Ripe avocado, diced (1)
21 -
Toasted sesame seeds (1½ teaspoons)
# Instructions:
01 -
Cook jasmine rice according to package directions.
02 -
Combine mayonnaise and sriracha in small bowl. Transfer to piping bag and set aside.
03 -
Mix coleslaw, green onions, rice vinegar, honey, soy sauce, and sesame oil. Season with salt and set aside.
04 -
Whisk together soy sauce, mirin, honey, sesame oil, ginger, garlic, and cornstarch until well blended.
05 -
Pat salmon dry and season with pepper. Sear in hot oil for 2-3 minutes on one side. Add sauce mixture and cook until thickened, about 30 seconds.
06 -
Layer rice in bowls, top with salmon, slaw, avocado, and cucumber. Sprinkle with sesame seeds and drizzle with sriracha mayo.
# Notes:
01 -
Can use store-bought or homemade coleslaw mix
02 -
Sriracha mayo can be adjusted for spice preference
03 -
Components can be prepared ahead and assembled to serve