Salmon Rice bowl

Salmon Rice bowl
Photo by Jonathan Borba / Unsplash

Ingredients
  • • 1.5 Cups Jasmine rice cooked
  • • 1/4 Cup Mayo
  • • 1.5 Tbsp Sriracha Sauce
  • • 4 Cups Coleslaw
  • • 1.5 Tbsp Rice vinegar
  • • 2 Tbsp Honey
  • • 4 Tbsp Soy sauce
  • • 1.5 tsp Sesame oil
  • •   Salt
  • •   Black pepper
  • • 2 Tbsp Mirin, Optionally you can substitute with 2 tbsp of rice vinegar mixed with 1 tsp of sugar
  • • 1 Tbsp Ginger Powder
  • • 1 tsp Fresh garlic, minced
  • • 3/4 tsp Corn starch
  • • 2 tsp Olive Oil or vegetable oil
  • • 1.5 lbs Skinless salmon fillet, chopped into 1 inch cubes
  • • 1/2  English cucumber, thinly sliced
  • • 1  Avacado, diced
  • • 1.5 tsp toested sesame seeds
Method
  •  1. Mix sriracha mayo: Mix together mayonnaise and sriracha in a small bowl.
  •  2. Make the slaw: In a large mixing bowl toss together coleslaw mix, green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce and 1/2 tsp sesame oil. Season lightly with salt to taste. Set mixture aside
  •  3. Make the salmon sauce: In a small mixing bowl whisk together remaining 3 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp honey, 1/2 tsp sesame oil, the ginger, garlic and cornstarch until mixture is well blended (cornstarch should be dissolved). Set aside.
  •  4. Cook salmon: Dab salmon pieces dry with paper towels, season with pepper only. Preheat a 12-inch non-stick skillet over medium-high heat. Add olive oil.
  •  5. Quickly spread salmon pieces out evenly in skillet. Let sear on one side only until salmon is nearly cooked, about 2 to 3 minutes.
  •  6. Cook sauce: Whisk cornstarch mixture once more then pour over salmon. Cook, gently tossing for about 20 to 30 seconds until the mixture is thickened.
  •  7. Assemble bowls: Layer cooked rice into serving bowls. In sections top with salmon, the cabbage slaw, avocado, and cucumber. Sprinkle over sesame seeds and cut corner from bag with sriracha mayo and drizzle over bowls.

Prep Time 30m Cook Time 30m Total Time 1h Total Yield 5

Share