Salmon Rice Bowl

Savor a delicious lunch or dinner with this Salmon Rice Bowl, ready in just 25 minutes! Featuring wholesome ingredients like rice, salmon, and colorful veggies, this flavorful dish is a perfect way to fuel your day without spending hours in the kitchen.

Makes

Prep

15 min

Cook

10 min

Ingredients

1 cup Jasmine rice
2 teaspoons olive oil (or coconut oil)
1.5 lbs skinless salmon filet (chopped into 1-inch cubes)
½ English cucumber (cubed)
1 avocado (diced)
1 ½ teaspoons toasted sesame seeds
4 cups coleslaw mix
2 green onions (sliced)
1 Tablespoon rice vinegar
1 Tablespoon honey
1 teaspoon coconut aminos
½ teaspoon sesame oil (or light olive oil)
Salt and black pepper
3 tablespoons coconut aminos
2 tablespoons rice vinegar
1 Tablespoon honey
1 Tablespoon fresh ginger (minced)
1 teaspoon minced garlic
1 teaspoon cornstarch
½ teaspoon sesame oil (or coconut oil)
¼ cup mayonnaise
1 ½ tablespoons sriracha

Steps

1Cook rice according to package directions or use my guide and tips for how to cook Jasmine rice.
2Prepare the slaw: In a large bowl, combine the coleslaw mix, green onions, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 1 teaspoon of coconut aminos, and ½ teaspoon of sesame oil. Lightly season with salt to taste, then set aside.
3Make the salmon sauce: In a small bowl, whisk together 3 tablespoons of coconut aminos, 2 tablespoons of rice vinegar, 1 tablespoon of honey, ginger, garlic, cornstarch and ½ teaspoon sesame oil until smooth and well-mixed. Set this aside for later.
4Cook the salmon: Pat the salmon pieces dry with paper towels and season with just pepper. Heat a large skillet over medium-high heat and add olive oil. Place the salmon pieces in the skillet in a single layer. Sear the salmon on one side for about 2 to 3 minutes, until almost cooked through.
5Cook the sauce: Give the salmon sauce another quick whisk, then pour it over the salmon in the skillet. Gently toss the salmon for 30 seconds, allowing the sauce to thicken.
6Mix sriracha mayo: In a small bowl, mix mayo and sriracha.
7Assemble the bowls: Spoon cooked rice into serving bowls. Arrange the salmon, slaw, cubed avocado and cucumber in sections on top of the rice. Sprinkle with sesame seeds, then drizzle sriracha mayo over the bowls.