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Salmon Rice Bowl: A Flavorful One-Bowl Wonder
Emily

Salmon Rice Bowl: A Flavorful One-Bowl Wonder

This Asian-inspired salmon rice bowl is a complete meal in one bowl, offering a perfect balance of crispy salmon, tangy coleslaw, and a sweet-salty-savory glaze. Quick, easy, and packed with flavor, it's great for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups jasmine rice (or white or brown rice)
  • 1/4 cup mayonnaise (regular, light, or vegan)
  • 1 1/2 Tbsp sriracha (adjust to taste; substitute with chili sauce, if desired)
  • 4 cups coleslaw mix (store-bought or homemade)
  • 2 green onions, sliced (or spring onions)
  • 1 1/2 Tbsp rice vinegar (or apple cider vinegar)
  • 2 Tbsp honey, divided (or agave nectar)
  • 3 Tbsp soy sauce + 1 tsp, divided (choose low-sodium or tamari for gluten-free)
  • 1 1/2 tsp sesame oil, divided
  • Salt and black pepper to taste
  • 1 salmon fillet (about 6 oz), cut into chunks

Method
 

  1. Rinse the rice in cold water and cook it according to package instructions; set aside.
  2. While the rice cooks, whisk together the mayonnaise, sriracha, rice vinegar, 1 Tbsp honey, and 1 1/2 Tbsp soy sauce for the coleslaw dressing.
  3. Toss the coleslaw mix with the dressing and set aside.
  4. In a skillet over medium-high heat, add a drizzle of sesame oil. Season the salmon with salt and pepper and sear for 3-4 minutes per side until just cooked through. Drizzle with the remaining 1 tsp soy sauce and a dash of the remaining 1 Tbsp honey, cooking for 1 more minute until glazed.
  5. To serve, divide the cooked rice into 4 bowls. Top each with a portion of the coleslaw, a piece of glazed salmon, a sprinkle of green onions, and a few dashes of sesame oil for extra flavor.

Notes

Customize with additional toppings like sesame seeds, pickled vegetables, or avocado.
For an oil-free option, skip the sesame oil while cooking the salmon or use a small amount of oil in the pan.
The coleslaw can be made up to a day in advance and stored in an airtight container.