Description
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.
Ingredients
Scale
- 1 cup Jasmine rice
- 2 teaspoons olive oil
- 1.5 lbs skinless salmon filet, chopped into 1-inch cubes
- 1/2 English cucumber, cubed
- 1 avocado, diced
- 1 1/2 teaspoons toasted sesame seeds
- 4 cups coleslaw mix
- 2 green onions, sliced
- 1 Tablespoon rice vinegar
- 1 Tablespoon honey
- 1 teaspoon coconut aminos
- 1/2 teaspoon sesame 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
- 1/2 teaspoon sesame oil
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sriracha
Instructions
- Step: Cook rice according to package directions.
- Step: Prepare 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 1/2 teaspoon of sesame oil. Season with salt to taste and set aside.
- Step: Make 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 1/2 teaspoon sesame oil until smooth.
- Step: Cook the salmon: Pat salmon pieces dry, season with pepper. Heat olive oil in a skillet over medium-high heat. Sear salmon pieces in a single layer for 2 to 3 minutes until almost cooked through.
- Step: Cook the sauce: Whisk the sauce again, pour over salmon in the skillet, and toss for 30 seconds until thickened.
- Step: Mix sriracha mayo: In a small bowl, combine mayonnaise and sriracha.
- Step: Assemble the bowls: Spoon rice into bowls, arrange salmon, slaw, avocado, and cucumber on top. Sprinkle with sesame seeds and drizzle with sriracha mayo.
Notes
Ensure the salmon is fresh and skinless before cubing. Use high-quality coconut aminos for the best flavor balance. To keep ingredients fresh, store sauce, slaw, and salmon separately if prepping in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 581 kcal
- Sugar: 14 g
- Sodium: 1203 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 95 mg
Keywords: salmon rice bowl, healthy dinner, quick meal, 25 minute meal, salmon recipe