Crispy Salmon & Asian Slaw Rice Bowl

Crispy Salmon & Asian Slaw Rice Bowl

This recipe combines crispy, pan-seared salmon bites with a crunchy, vibrant coleslaw tossed in a sweet and spicy Asian-inspired sauce—all served over a cozy bed of short grain rice. The balance of protein, fiber, healthy fats, and whole grains makes this a meal you can feel good about serving to your family or meal-prepping for the week.

This recipe stars U.S.-grown short grain rice and comes to us from our friend @beautifuleatsandthings in partnership with USA Rice.

  • Servings
    4
  • Prep Time
    15 mins
  • Cook Time
    5 to 7 mins
  • Total Time
    22 mins

Ingredients

  • 2 cups cooked U.S.-grown short rice
  • 4 skinless salmon fillets, chopped into 1-inch cubes
  • 2 Tbsp extra virgin olive oil
  • 4 cups coleslaw mix
  • ⅓ cup cilantro, chopped, plus more for garnish 

For the sauce:

  • ⅓ cup low sodium soy sauce
  • 3 Tbsp hot sauce
  • 1 tsp sesame oil
  • 2 Tbsp honey
  • 2 cloves garlic, minced
  • Salt & pepper to taste
  • Optional: sesame seeds for garnish

Directions

  • Make the sauce: In a medium bowl, whisk together the soy sauce, hot sauce, sesame oil, honey, garlic, and salt/pepper to taste.
  • Make the slaw: In a large bowl, toss together the slaw mix, cilantro, and the rest of sauce except for about 1 to 2 tablespoons. Set aside.
  • Place the cubes of salmon into a large bowl and pour half of the sauce over the salmon. Toss to combine.
  • Preheat a large non-stick skillet over medium-high heat. Add olive oil. Quickly spread salmon pieces out evenly in skillet. Allow the salmon to cook undisturbed for 2 to 3 minutes, or until the skin is golden-brown. Use tongs to carefully flip the salmon to another side and continue cooking another minute or two.
  • Assemble bowls: Layer cooked rice into serving bowls. Next, top with a serving of the slaw, salmon bites, and cilantro. Drizzle any remaining sauce over the salmon bites and sprinkle with sesame seeds, if desired. Enjoy!