Salmon Rice Bowls – A layered bowl made up of tender jasmine rice, glazed teriyaki style salmon bites, asian cabbage slaw, fresh creamy avocado and crisp cucumber. Then for a final finishing touch everything is drizzled with a spicy sriracha mayo. It’s a flavor explosion all in one bowl!
Loaded Salmon Rice Bowl
These salmon rice bowls are loaded with the works! It’s an abundance of fresh ingredients all piled together in one bowl for maximum flavor.
You get a harmonious blend of various textures, an exciting combination of flavors that all highlight each other perfectly, and there’s a visually pleasing variety of vibrant color.
It’s made up of nutritious ingredients and it’s such a filling dish. I’m a white rice fan lately but you can easily swap white jasmine rice for brown rice (regular, short grain, or jasmine brown rice) or quinoa.
I’ve also listed other various substitutes to use in this dish based on what you have on hand (see ideas below).
This is one to add to the dinner rotation, it’s incredibly delicious!
Salmon Rice Bowl Recipe Ingredients
- Vegetables: coleslaw mix, green onions, ginger, garlic, avocado, cucumber
- Seasonings: soy sauce, rice vinegar, sesame oil, sriracha, mirin, honey, salt and black pepper
- Thickener: cornstarch
- Base ingredients: salmon, jasmine rice, sesame seeds
- Fats: mayonnaise, olive oil
How to Make Salmon Rice Bowls
- Cook rice according to directions on package.
- Mix sriracha mayo: Mix together mayonnaise and sriracha in a small bowl. Transfer to a small resealable bag.
- 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.
- 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.
- 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.
- Quickly spread salmon pieces out evenly in skillet. Let sear on one side only until salmon is nearly cooked, about 2 to 3 minutes.
- Add sauce: Whisk cornstarch mixture once more then pour over salmon. Cook, gently tossing for about 20 to 30 seconds until the mixture is thickened.
- Assemble bowls: Layer cooked rice into serving bowls. In sections top with salmon, the slaw, avocado, and cucumber. Sprinkle over sesame seeds then cut corner from sriracha mayo bag and drizzle over.
Possible Variations
- White rice substitute: Brown rice, quinoa or farro would work well in place of white rice.
- Make your own coleslaw mix: Rather than using a store-bought coleslaw mix you can use 2 cups thinly sliced green cabbage, 1 1/2 cups thinly sliced red cabbage, and 1/2 cup carrots cut into matchsticks.
- Mirin substitute: Dry sherry would work in a pinch.
- Rice vinegar alternative: Apple cider vinegar is another great choice.
- Less sodium option: If you want to cut sodium use low-sodium soy sauce or tamari, don’t add additional salt to the recipe.
- Honey alternative: Real maple syrup or brown sugar will work in place of honey.
- Healthier mayo option: Plain Greek yogurt can be used in place of mayo to make it healthier. Or you can use light mayo.
- Use other vegetables: So many options on this one. You could use other vegetables like bok choy, spinach, broccoli slaw, bell pepper, snap peas, sauteed mushrooms etc.
- Chicken for salmon: Chopped chicken breasts can be used in place of salmon, just cook through completely (it will take about 6 minutes to cook).
Make Ahead Meal Prep
- Salmon and rice can be prepared a day in advance, store in the fridge (preferably not layered or sauce will soak into salmon).
- Reheat in the microwave on 50% power until heated through.
- Slaw can be prepared a day ahead and cucumber can be sliced ahead, just wait to add to heated bowl.
- Chop avocado just before serving.
More Tasty Recipes to Try
Salmon Rice Bowl
A layered bowl made up of tender jasmine rice, glazed teriyaki style salmon bites, asian cabbage slaw, fresh creamy avocado and crisp cucumber. Then for a final finishing touch everything is drizzled with a spicy sriracha mayo. It’s a flavor explosion all in one bowl!
Servings: 5
- 1 1/2 cups dry jasmine rice
- 4 cups (8 oz) coleslaw*
- 2 green onions, sliced
- 1 1/2 Tbsp rice vinegar
- 3 Tbsp + 1 tsp soy sauce, divided
- 1 1/2 tsp sesame oil, divided
- Salt and black pepper
- 2 Tbsp mirin
- 2 Tbsp honey, divided
- 1 Tbsp fresh ginger, minced
- 1 tsp minced fresh garlic
- 3/4 tsp cornstarch
- 1 1/2 lbs. skinless salmon fillet, chopped into 1-inch cubes
- 2 tsp olive oil or vegetable oil
For serving
- 1/2 English cucumber, thinly sliced
- 1 avocado, diced
- 1 1/2 tsp toasted sesame seeds
- 1/4 cup mayonnaise (can use regular or light)
- 1 1/2 Tbsp sriracha
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Cook rice according to directions on package.
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Mix sriracha mayo: Mix together mayonnaise and sriracha in a small bowl. Transfer to a small bag. Set aside.
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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.
-
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.
-
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.
-
Quickly spread salmon pieces out evenly in skillet. Let sear on one side only until salmon is nearly cooked, about 2 to 3 minutes.
-
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.
-
Assemble bowls: Layer cooked rice into serving bowls. In sections top with salmon, the slaw, avocado, and cucumber. Sprinkle over sesame seeds and cut corner from bag with sriracha mayo and drizzle over bowls.
*You can use a store-bought coleslaw blend or make a homemade blend by using 2 cups thinly sliced green cabbage, 1 1/2 cups thinly sliced red cabbage, and 1/2 cup carrots cut into matchsticks.
Nutrition Facts
Salmon Rice Bowl
Amount Per Serving
Calories 652
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Trans Fat 0.02g
Polyunsaturated Fat 10g
Monounsaturated Fat 11g
Cholesterol 80mg27%
Sodium 905mg39%
Potassium 1108mg32%
Carbohydrates 63g21%
Fiber 5g21%
Sugar 11g12%
Protein 34g68%
Vitamin A 251IU5%
Vitamin C 26mg32%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
