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Salmon rice bowl recipes for quick healthy meals
Emily

Salmon Rice Bowls with Spicy Glaze

These salmon rice bowls are a perfectly balanced, nutrient-dense meal featuring tender, caramelized salmon cubes, fluffy jasmine rice, and a refreshing, tangy coleslaw. Designed for busy weeknights, this recipe combines protein and fresh vegetables in a delicious high-heat glaze that creates a restaurant-quality meal in under thirty minutes. It is a simple, satisfying, and versatile dish that is perfect for meal prep or feeding the family.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups jasmine rice
  • 1 1/2 lbs salmon fillet, skinless and cubed
  • 4 cups coleslaw mix (shredded cabbage and carrots)
  • 3 tbsp + 1 tsp soy sauce
  • 2 tbsp honey, divided
  • 1/4 cup light mayonnaise
  • 1 1/2 tbsp sriracha
  • 1 tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 tsp cornstarch
  • Green onions, thinly sliced (for garnish)

Method
 

  1. Cook jasmine rice according to package directions.
  2. Whisk mayonnaise and sriracha together in a small bowl and set aside.
  3. In a large bowl, combine coleslaw mix, green onions, rice vinegar, 1 tbsp honey, 1 tsp soy sauce, and 1/2 tsp sesame oil; toss to coat.
  4. In a small bowl, whisk remaining soy sauce, 1 tbsp honey, 1/2 tsp sesame oil, ginger, garlic, and cornstarch to create the glaze.
  5. Heat a non-stick skillet over medium-high heat with a drizzle of oil and add the cubed salmon.
  6. Sear salmon for 3-4 minutes until golden, then pour in the glaze mixture.
  7. Simmer for 1-2 minutes until the sauce thickens and coats the salmon pieces thoroughly.
  8. Divide cooked rice into four bowls, top with salmon and the prepared coleslaw.
  9. Drizzle with the spicy mayo and top with extra green onions if desired.

Notes

Substitute jasmine rice with brown rice for added fiber. Ensure the salmon is patted dry before searing to achieve a better crust. Leftover components can be stored in airtight containers for up to 2 days.