Salmon Rice Bowl: The Ultimate Healthy Dinner Packed with Flavor
This Salmon Rice Bowl combines tender teriyaki-glazed salmon bites, fluffy jasmine rice, crunchy Asian cabbage slaw, creamy avocado, crisp cucumber, and spicy sriracha mayo for a healthy, restaurant-quality meal that’s perfect for lunch, dinner, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients
1 1/2 cups dry jasmine rice
1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
2 teaspoons olive oil
1/2 English cucumber, thinly sliced
1 avocado, diced
1 1/2 teaspoons toasted sesame seeds
For the Asian Slaw
4 cups coleslaw mix
2 green onions, sliced
1 1/2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon soy sauce
1/2 teaspoon sesame oil
Salt, to taste
For the Teriyaki Sauce
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon honey
1/2 teaspoon sesame oil
1 tablespoon fresh ginger, minced
1 teaspoon garlic, minced
3/4 teaspoon cornstarch
For the Sriracha Mayo
1/4 cup mayonnaise
1 1/2 tablespoons sriracha
Instructions
1. Cook the jasmine rice according to the package instructions and keep warm.
2. Whisk together the mayonnaise and sriracha in a small bowl. Set aside.
3. In a large bowl, toss together the coleslaw mix, green onions, rice vinegar, honey, soy sauce, sesame oil, and a pinch of salt. Set aside.
4. In a separate bowl, whisk together the soy sauce, mirin, honey, sesame oil, ginger, garlic, and cornstarch until smooth.
5. Pat the salmon cubes dry and season lightly with black pepper.
6. Heat the olive oil in a large nonstick skillet over medium-high heat.
7. Arrange the salmon in a single layer and cook for 2 to 3 minutes until lightly browned.
8. Pour the prepared sauce over the salmon and gently toss for 20 to 30 seconds until the sauce thickens and coats the salmon.
9. Divide the cooked rice among five serving bowls.
10. Top each bowl with glazed salmon, cabbage slaw, cucumber slices, and diced avocado.
11. Sprinkle with toasted sesame seeds and drizzle generously with the sriracha mayo before serving.
Notes
Do not overcook the salmon to keep it tender and juicy.
Fresh salmon provides the best flavor, but thawed frozen salmon also works well.
Prepare the rice ahead of time for easy meal prep.
Store each component separately in airtight containers for up to 3 days.
Add avocado and sriracha mayo just before serving for the freshest texture.