Smoked Salmon Rice Bowl with Creamy Cabbage Slaw
February 9th, 2026A Savory Smoked Salmon Rice Bowl
This smoked salmon and winter greens rice bowl leans into contrast — rich, savory 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.
Smoked Salmon Rice Bowl with Creamy Cabbage Slaw
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
15 minutes
Total time
25 minutes
Yield
4 servings
Ingredients
- 1 (8 oz.) pack Hot Smoked Sockeye Salmon, flaked into large pieces
- 2 cups cooked wild rice (freshly cooked or made ahead)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt, to taste
- 1-2 ripe avocados, sliced
- Lemon wedges, for serving
- CREAMY JALAPENO CABBAGE SLAW
- 3 cups Caraflex 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
- PICKLED CUCUMBERS (optional)
- 1 cup sliced Cucumbers
- 2 tablespoons white rice vinegar
- 1-2 teaspoons chili crisp (or red pepper flakes)
- Pinch of salt
Instructions
1. (Optional) Pickle the cucumbers: Toss sliced cucumbers with rice vinegar, chili crisp, and salt. Set aside until ready to use.
2. 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. 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. Divide garlic rice between bowls. Top with cabbage slaw, smoked salmon, sliced avocado, and pickled cucumbers if using. Serve with lemon wedges for squeezing over the bowl just before eating.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
