Red Cabbage Salmon Rice Bowls

Name: Red Cabbage Salmon Rice Bowls
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 140 g Uncooked white rice; 180 g Drained canned salmon; 120 g Red cabbage; 100 g Cucumber; 25 ml Rice vinegar; 15 ml Soy sauce; 8 ml Toasted sesame oil; 280 ml Water

Canned salmon makes these rice bowls easy to assemble, while red cabbage supplies the crunch. Choose them when you want a meal with separate textures rather than everything stirred into one pan. Cut the cabbage finely and keep the salmon flakes fairly large. Finish the rice according to its packet before bringing the bowls together.

Cooked salmon pieces over white rice in a patterned bowl, garnished with coriander and sesame seeds. — Representative photograph · Salmon and Rice Bowl with Fresh Cilantro by Gu Ko · Source · Pexels License. Full frame resized without enlargement and converted to WebP; responsive derivatives use the same photograph. Representative cooked salmon and rice bowl with a different vegetable garnish. The photograph uses grilled salmon pieces rather than canned flakes, with coriander and sesame seeds; red cabbage and cucumber are not pictured. Follow this recipe for its actual preparation. Not a photograph of a PANTRISORA kitchen trial.

East Asian · Preparation time: 12 min · Cook time: 22 min · Total time: 34 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

140 g Uncooked white rice
180 g Drained canned salmon
120 g Red cabbage
100 g Cucumber
25 ml Rice vinegar
15 ml Soy sauce
8 ml Toasted sesame oil
280 ml Water

Allergens listed for these ingredients · Fish, Soy, Wheat, Sesame. Check package labels.

Step-by-Step Instructions

Cook rinsed rice with measured water following its packet. Shred cabbage and slice cucumber thinly.
Whisk vinegar, soy sauce and sesame oil. Toss half with the cabbage and cucumber.
Drain salmon and remove skin and hard bones. Divide rice, salmon and dressed vegetables between bowls and spoon over remaining dressing.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, mixing bowl, sieve or colander, saucepan or pot sized for the ingredients, whisk and spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Green cabbage may replace 120 g red cabbage by trimmed weight. Shred it finely and dress at the same step; the color changes and the bite may be milder.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.