Tasty Salmon Rice Bowl (Print Version)
# Ingredients:
→ Main
01 -
Dry jasmine rice (1½ cups)
02 -
Cubed salmon without skin, 1-inch pieces (1½ pounds)
→ Spicy Mayo
03 -
Mayo (¼ cup)
04 -
Hot sriracha (1½ tablespoons)
→ Cabbage Mix
05 -
Bagged slaw or mixed shredded cabbage (4 cups/8 ounces)
06 -
Chopped green onions (2)
07 -
Rice vinegar (1½ tablespoons)
08 -
Sweet honey (1 tablespoon)
09 -
Soy sauce (1 teaspoon)
10 -
Toasted sesame oil (½ teaspoon)
→ Fish Glaze
11 -
Soy sauce (3 tablespoons)
12 -
Sweet mirin (2 tablespoons)
13 -
Honey (1 tablespoon)
14 -
Toasted sesame oil (½ teaspoon)
15 -
Grated fresh ginger (1 tablespoon)
16 -
Crushed fresh garlic (1 teaspoon)
17 -
Cornstarch (¾ teaspoon)
18 -
Regular oil (2 teaspoons)
→ Garnishes
19 -
Half English cucumber, cut into thin rounds (½)
20 -
Chunked ripe avocado (1)
21 -
Sprinkly sesame seeds, toasted (1½ teaspoons)
# Instructions:
01 -
Follow box directions to cook your jasmine rice.
02 -
Stir mayo with hot sriracha in a small dish. Put in a squeezy bag for later.
03 -
Toss slaw mix with green onions, rice vinegar, honey, soy sauce and sesame oil. Add a pinch of salt and leave it alone.
04 -
Mix up soy sauce, mirin, honey, sesame oil, ginger, garlic and cornstarch until smooth.
05 -
Dry salmon chunks and add some pepper. Cook in hot oil about 2-3 minutes on first side. Pour in your sauce mix and let it bubble and thicken for half a minute.
06 -
Start with rice on the bottom, add salmon pieces, pile on slaw, scatter avocado chunks and cucumber slices. Top with sesame seeds and zigzag some spicy mayo over everything.
# Notes:
01 -
You can grab pre-made slaw or chop your own cabbage
02 -
Make the spicy mayo milder or hotter as you want
03 -
You can fix each part ahead of time and throw it all together when hungry