If there’s one thing that sparks joy more than a spontaneous road trip, it’s the tantalizing aroma of salmon sizzling on a stovetop—trust me, it’s like a siren song for the taste buds. Picture this: tender salmon nestled on fluffy rice, surrounded by a vibrant medley of veggies, each bite a symphony of flavors (or maybe a jazz solo, who knows?
). Sometimes, the simplest ingredients come together like old friends at a reunion, creating something unexpectedly magical.
Steps
- Prepare the rice by following the cooking instructions on the package.
- Create the sriracha mayo by combining mayonnaise and sriracha in a small bowl, then place it in a resealable bag.
- For the slaw, mix coleslaw, green onions, rice vinegar, honey, soy sauce, and sesame oil in a large bowl. Lightly season with salt and set aside.
- Make the salmon sauce by whisking together soy sauce, mirin, honey, sesame oil, ginger, garlic, and cornstarch until smooth in a small bowl.
- Dry the salmon pieces with paper towels, season with pepper, and heat olive oil in a non-stick skillet over medium-high heat.
- Spread salmon pieces evenly in the skillet and cook on one side for about 2 to 3 minutes until nearly done.
- Pour the sauce over the salmon after whisking it again, and cook while gently tossing for 20 to 30 seconds until it thickens.
- Assemble the bowls by placing rice in serving bowls, then add salmon, slaw, avocado, and cucumber in sections. Sprinkle sesame seeds and drizzle with sriracha mayo.
Ingredients
- Jasmine rice, cooked according to package instructions
- Salmon fillets
- 1 tablespoon olive oil
- Coleslaw mix (or 2 cups thinly sliced green cabbage, 1 1/2 cups thinly sliced red cabbage, and 1/2 cup matchstick carrots)
- 1/4 cup green onions, sliced
- 1 tablespoon rice vinegar
- 4 tablespoons soy sauce, divided
- 2 tablespoons mirin
- 2 tablespoons honey, divided
- 1 teaspoon sesame oil, divided
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 tablespoon cornstarch
- Salt and black pepper, to taste
- 1 avocado, sliced
- 1 cucumber, sliced
- Sesame seeds, for garnish
- 1/2 cup mayonnaise
- Sriracha, to taste
Nutritional Values
Calories 3260 | Calories from Fat 1215 | Fat 135g | Saturated Fat 20g | Trans Fat 0.1g | Polyunsaturated Fat 50g | Monounsaturated Fat 55g | Cholesterol 400mg | Sodium 4525mg | Potassium 5540mg | Carbohydrates 315g | Fiber 25g | Sugar 55g | Protein 170g | Vitamin A 1255IU | Vitamin C 130mg | Calcium 375mg | Iron 15mg
FAQ
- Can I substitute the white rice in the salmon rice bowl?
- Yes, you can replace white jasmine rice with brown rice, quinoa, cauliflower rice, or farro for a different base.
- What can I use instead of mirin in the salmon sauce?
- If you don’t have mirin, you can substitute it with dry sherry for a similar flavor.
- How can I reduce the sodium content in this recipe?
- To lower the sodium, use low-sodium soy sauce or tamari and skip any additional salt in the recipe.
- Is there a healthier alternative to mayonnaise for the sriracha mayo?
- You can use plain Greek yogurt or light mayonnaise as a healthier option in the sriracha mayo.
- Can I prepare any of the ingredients in advance?
- Yes, you can cook the salmon and rice a day ahead and store them in the fridge. The slaw can also be prepared in advance, but slice the avocado just before serving to keep it fresh.
Tips
- For a healthier twist, consider swapping mayonnaise for plain Greek yogurt when making the sriracha mayo, or use light mayo for a lower-fat option.
- If you’re looking to reduce sodium, opt for low-sodium soy sauce or tamari, and avoid adding extra salt to the dish.
- To save time, prepare the salmon, rice, and slaw a day in advance. Store them separately in the fridge and reheat them when you’re ready to assemble the bowls.
- Feel free to get creative with the vegetables. You can substitute or add ingredients like bok choy, bell peppers, or sautéed mushrooms for added flavor and nutrients.
Equipment
- Non-stick skillet (12-inch) – If you don’t already have a good quality non-stick skillet, this is essential for cooking the salmon pieces evenly without sticking.
- Small resealable bags – Useful for storing the sriracha mayo and easily drizzling it over the bowls.
- Whisk – A whisk is useful for mixing the salmon sauce ingredients thoroughly, especially to ensure the cornstarch is well incorporated.
