Salmon Rice Bowls

cookingclassy.com

Kristin Hettlinger Dixon

1 ½ cups dry jasmine rice

¼ cup mayonnaise (can use regular or light)

1 ½ Tbsp sriracha

4 cups (8 oz) coleslaw*

2 green onions, sliced

1 ½ Tbsp rice vinegar

2 Tbsp honey, divided

3 Tbsp + 1 tsp soy sauce, divided

1 ½ tsp sesame oil, divided

Salt and black pepper

2 Tbsp mirin

1 Tbsp fresh ginger, minced

1 tsp minced fresh garlic

¾ tsp cornstarch

2 tsp olive oil or vegetable oil

1 ½ lbs. skinless salmon fillet, chopped into 1-inch cubes

½ English cucumber, thinly sliced

1 avocado, diced

1 ½ tsp toasted sesame seeds

Directions at cookingclassy.com

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