CRISPY RICE SALMON BOWL WITH CUCUMBER SLAW

This crispy rice salmon bowl has the yummiest crunchy cucumber slaw, baked salmon cubes, crispy leftover rice, and a flavorful miso-ginger dressing.

Prep Time15

Cook Time37

Total Time52

Course: Dinner

Cuisine: Asian

Keyword: Asian salmon, Loaded bowls, Salmon bowls

Servings:

Author: Olivia Adriance

Ingredients

Salmon Bowl:

3 cups cooked jasmine rice, cold (leftover rice works best)
1 ½ pounds salmon fillet, skin removed, cut into 1 ½-inch cubes
2 tablespoons avocado oil, divided
½ teaspoon salt
2 teaspoons sriracha
2 Persian cucumbers or 1 English cucumber, thinly sliced
2 cups red cabbage, finely shaved
2 tablespoons rice vinegar

Ginger Dressing:

½ cup olive oil
¼ cup rice vinegar
1 tablespoon tamari
1 tablespoon shiro miso paste
2 teaspoons honey
1 tablespoon freshly grated ginger
2 teaspoons sriracha

Optional Garnish:

Sesame seeds
Sliced scallions

Instructions

Make the ginger dressing

In a small blender or food processor, blend the olive oil, rice vinegar, tamari, honey, ginger, and sriracha until smooth.

Make the rice and salmon:

Preheat the oven to 425°F. Spread cold rice on a large sheet pan, breaking up clumps. Drizzle with avocado oil, sriracha, and sprinkle with salt. Toss well and spread into an even layer.
Roast for 10 minutes to start crisping. Stir and roast for 10 to 12 more minutes, until the rice is golden and crisp.
Meanwhile, toss salmon cubes with half of the dressing. Add to a small casserole dish and bake in the oven for 15 minutes.

Prepare the veggies:

Toss the cabbage and cucumbers with rice vinegar and 2 to 3 tablespoons of the dressing until lightly coated.

Assemble:

Divide crispy rice between bowls. Top with salmon, cucumbers, and a generous mound of dressed red cabbage. Drizzle with remaining dressing and finish with sesame seeds and scallions, if using. Enjoy!

Notes

Leftover crispy rice can be stored in the fridge for 2 to 3 days. Just reheat it in a pan to re-crisp it. The slaw can also be stored in the fridge for a few days, too.

Nutrition