Description
Crispy Salmon Rice Bowls combine perfectly seared salmon bites with fragrant ginger scallion rice, vibrant fresh vegetables, and a spicy sriracha mayo drizzle, all coated in a flavorful teriyaki sauce. This wholesome, Asian-inspired dish is easy to prepare and serves as a perfect balanced meal packed with protein, fresh veggies, and a delicious savory-sweet umami flavor.
Ingredients
Scale
Rice and Aromatics
- 1 Tablespoon avocado oil
- 3 scallions (green onions, thinly sliced, green and white parts separated)
- 2 garlic cloves, minced
- 1 Tablespoon ginger, finely grated
- 1 cup white jasmine rice
- ½ teaspoon toasted sesame oil
- ½ teaspoon kosher salt
- 1.5 cups water
Teriyaki Sauce
- ¼ cup Low Sodium Soy Sauce
- 2 Tablespoons rice vinegar
- 2 Tablespoons brown sugar
- 4 cloves garlic, finely minced
- 4 Tablespoons ginger root, grated
- ½ teaspoon sambal oelek (adjust to taste)
- 1 teaspoon cornstarch
Sriracha Mayo
- ¼ cup high quality real mayonnaise
- 1 tablespoon sriracha (adjust to taste)
Crispy Salmon
- 1.5 pounds salmon, skin and bones removed, cut into 1.5 inch cubes
- ¼ cup cornstarch
- 1 tablespoon toasted sesame oil
- 2 tablespoons avocado oil (or other neutral, high heat oil)
Bowl Ingredients & Garnish
- 1 cup cooked shelled edamame
- 1 cup sliced cucumber
- 1.5 cups shredded purple cabbage
- 1 avocado, sliced
- 2 Tablespoons sesame seeds (optional, for garnish)
Instructions
- Prepare Ginger Scallion Rice: Heat a medium saucepan over medium heat and add the avocado oil. Rinse the jasmine rice under cold water in a fine mesh sieve until the water runs clear. Drain well and set aside. When the oil is hot, add grated ginger, minced garlic, and the white parts of the scallions. Sauté for about 1 minute until fragrant. Add the rinsed rice and stir thoroughly to coat the grains with oil and aromatics. Pour in the water, sprinkle salt, and drizzle sesame oil. Cover the saucepan, bring the water to a full simmer on high, then immediately reduce heat to low. Let rice simmer gently for 20 minutes or until all water is absorbed. Remove from heat, uncover, and fluff rice with a fork before serving.
- Make Teriyaki Sauce: In a small bowl, whisk together low sodium soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sambal oelek, and cornstarch until the sugar dissolves completely and mixture is smooth. Set aside.
- Prepare Sriracha Mayo: In another small bowl, combine high quality mayonnaise and sriracha sauce. Stir well to blend and set aside.
- Cook Crispy Salmon Bites: Heat a large sauté pan over medium-high heat. Toss the salmon cubes in cornstarch to coat evenly, then drizzle with toasted sesame oil. Add avocado oil to the hot pan. Place salmon pieces carefully in the pan without crowding. Sear each side for 2–3 minutes or until browned and crispy, keeping the center slightly pink as they will cook further in the sauce. Cook in batches if necessary to maintain crispness and avoid steaming.
- Finish Salmon in Teriyaki Sauce: Return all cooked salmon to the pan, reduce heat to medium-low, and pour in the prepared teriyaki sauce. Gently stir to coat the salmon pieces evenly. Cook for 1–2 minutes until the sauce thickens and clings to the fish.
- Assemble the Bowls: Place a generous serving of the ginger scallion rice at the base of each bowl. Top with crispy salmon bites, cooked edamame, sliced cucumber, shredded purple cabbage, and sliced avocado. Drizzle with the spicy sriracha mayo and sprinkle with sesame seeds if desired. Serve immediately for best texture and flavor.
Notes
- For best results, use sushi-grade or high-quality fresh salmon.
- Adjust sambal oelek and sriracha amounts to control spiciness to your preference.
- Do not overcrowd the pan when searing salmon to maintain crispiness.
- The salmon is slightly pink inside for tenderness and will finish cooking in the sauce.
- Leftover ginger scallion rice can be refrigerated and reheated with a splash of water.
- Use low sodium soy sauce to avoid excessive saltiness in the teriyaki sauce.
