Smoked Salmon Rice Bowl with Creamy Cabbage Slaw

Servings

4

Difficulty

Easy

Prep Time

25 mins

Cook Time

mins

Smoked Salmon Rice Bowl with Creamy Cabbage Slaw

This Smoked Salmon & Winter Greens Rice Bowl leans into contrast—rich, peppery hot smoked salmon paired with warm garlic rice and a crisp, citrusy cabbage slaw. The salmon brings bold flavor on its own, so the supporting elements stay simple and fresh, letting each component shine. Finished with creamy avocado and optional quick-pickled cucumbers, this bowl is a bright, satisfying way to enjoy Wild Alaskan Company’s Hot Smoked Salmon alongside a winter harvest from your Lettuce Grow garden.

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Ingredients

  • 2 cups cooked wild rice (freshly cooked or made ahead)
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt, to taste
  • 3 cups Cabbage, very thinly sliced
  • ½ cup Green Bunching Onion, thinly sliced on a diagonal
  • 1 tablespoon finely minced Jalapeño
  • 1 tablespoon Japanese-style mayonnaise
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Salt, to taste
  • 1 cup sliced Cucumbers
  • 2 tablespoons white rice vinegar
  • 1-2 teaspoons chili crisp (or red pepper flakes)
  • 8 oz. Hot Smoked Sockeye Salmon from Wild Alaskan Company, defrosted (ready to eat)
  • 1-2 ripe avocados, sliced
  • Lemon wedges, for serving

Instructions

Before you start: Move salmon from the freezer to the fridge the night before or morning of cooking.

1. (Optional) Pickle the cucumbers: Toss sliced cucumbers with rice vinegar, chili crisp, and salt. Set aside until ready to use.

2. Warm the rice: Warm olive oil in a pan over medium heat. Add garlic and cook just until fragrant, about 30 seconds. Add the cooked rice — whether fresh or chilled — and toss to coat, letting it heat through (and lightly toast if using day-ahead rice). Season lightly with salt.

3. Prepare the cabbage slaw: In a large bowl, combine cabbage, green bunching onion, jalapeño, mayonnaise, lime juice, olive oil, and salt. Toss well and let sit 10-15 minutes, until slightly softened but still crisp.

4. Flake the salmon: Gently break the hot smoked sockeye into large flakes, keeping the pieces chunky.

5. Build the bowl: Divide garlic rice between bowls. Top with cabbage slaw, smoked salmon, sliced avocado, and pickled cucumbers if using.

Finish: Serve with lemon wedges for squeezing over the bowl just before eating.

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