If you love a bowl that combines crunch, creaminess, spice, and fresh veggies all in one, you are going to fall head over heels for this Crispy Salmon Rice Bowls Recipe. It’s a vibrant, flavor-packed dish where perfectly seared, crispy salmon bites meet fluffy ginger scallion jasmine rice, bright vegetables, and a luscious sriracha mayo drizzle. Whether you’re after a quick weeknight dinner or an impressive yet easy-to-make dish for friends, these bowls bring warmth, texture, and colorful goodness to your table in every single bite.
Ingredients You’ll Need
The magic behind this Crispy Salmon Rice Bowls Recipe lies in its simplicity and well-balanced ingredients. Each component plays a key role, from the fragrant ginger-scallion-infused rice to the crispy, tender salmon and layers of fresh veggies and sauces that tie all the flavors together.
- Avocado oil: A clean, high-heat oil perfect for sautéing and frying without overpowering other flavors.
- Scallions: Thinly sliced, with greens and whites separated to add freshness and a mild onion flavor.
- Garlic cloves: Minced to provide aromatic depth throughout the dish.
- Fresh ginger: Finely grated for that signature zing and warmth in the rice and sauce.
- White jasmine rice: The base of the bowl, prized for its fluffy and slightly sticky texture.
- Toasted sesame oil: A little goes a long way bringing its irresistible nutty aroma.
- Kosher salt: To season the rice perfectly.
- High-quality mayonnaise: The creamy base for the spicy Sriracha mayo topping.
- Sriracha: Adds the kick and slight sweetness to the mayo, customizable to your spice preference.
- Low sodium soy sauce: For a savory umami-rich teriyaki sauce without making it too salty.
- Rice vinegar: Balances the sweetness and brightens the teriyaki sauce.
- Brown sugar: Provides caramel notes to the teriyaki glaze.
- Sambal oelek: Optional but delivers a subtle heat boost.
- Cornstarch: Used both to crisp the salmon and thicken the sauce beautifully.
- Salmon: Skinless, boneless, and cut into cubes for perfectly crisp, tender bites.
- Edamame: Shelled and cooked for protein and a fresh green pop.
- Cucumber: Sliced thin for crunch and freshness.
- Shredded purple cabbage: Adds color, crunch, and subtle earthiness.
- Avocado: Creamy and cooling slices to complement the spice.
- Sesame seeds: Optional, but a lovely garnish that brings visual appeal and subtle nuttiness.
How to Make Crispy Salmon Rice Bowls Recipe
Step 1: Prepare the Ginger Scallion Rice
Start by heating avocado oil in a medium saucepan over medium heat. Rinse your jasmine rice under cold water until it runs clear to keep the grains fluffy and not sticky. Once the oil is hot, toss in grated ginger, garlic, and the white parts of scallions to awaken those gorgeous aromas. Stir in the rice to coat every grain with that fragrant oil mixture, then add water, salt, and toasted sesame oil. Cover and bring to a simmer. Reduce the heat to low and let it cook undisturbed so the rice soaks in all the infused flavors while it gently steams for about 20 minutes.
Step 2: Craft the Teriyaki Sauce
Whisk together low sodium soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sambal oelek, and cornstarch in a small bowl until the sugar dissolves completely. This sauce is the glue of the Crispy Salmon Rice Bowls Recipe — perfectly balanced between salty, sweet, and spicy, with just the right thickness to coat your salmon bites beautifully.
Step 3: Make the Spicy Sriracha Mayo
In a separate small bowl, blend the mayonnaise with your desired amount of sriracha. This creamy, zesty drizzle adds a delightful kick and ties all the textures together once your bowls come together. Feel free to adjust the sriracha based on how fiery you like things.
Step 4: Prepare the Crispy Salmon Bites
Heat a large sauté pan over medium-high. Toss the cubed salmon in cornstarch until lightly coated, then drizzle with toasted sesame oil for extra flavor and help with crisping. Carefully sear the salmon pieces, about 2 to 3 minutes per side, until they turn golden and crisp on the outside but remain tender inside. If your pan isn’t big enough, cook in batches to avoid crowding and steaming the fish.
Step 5: Finish Salmon in Teriyaki Sauce
Once all salmon cubes are cooked, return them all to the pan, now over medium-low heat. Pour the teriyaki sauce over the salmon and gently stir to coat each piece evenly. Let it simmer for 1 to 2 minutes as the sauce thickens, transforming each bite into a luscious, sticky delight packed with flavor.
Step 6: Assemble the Crispy Salmon Rice Bowls Recipe
Start with a generous scoop of your ginger scallion rice at the bottom of each bowl. Layer on the sticky, crispy salmon bites, then add bright, fresh edamame, thin cucumber slices, crisp shredded purple cabbage, and creamy avocado. Finish with a drizzle of that spicy sriracha mayo and a sprinkle of sesame seeds for a little crunch and nutty aroma. The bowl should look as good as it tastes — vibrant, colorful, and inviting.
How to Serve Crispy Salmon Rice Bowls Recipe
Garnishes
Garnishing these bowls is part of the fun and flavor. Sesame seeds sprinkled on top add a toasty crunch and a subtle nuttiness that complements the sesame oil in the rice and salmon. Freshly sliced scallion greens bring a fresh, vibrant bite and a pop of color. For some heat lovers, an extra drizzle of sriracha can turn this bowl into an even more spicy celebration.
Side Dishes
While the bowls are quite substantial on their own, simple side dishes like pickled ginger or a quick kimchi salad can add a wonderful tang and fermenty brightness that balances the richness of the salmon and creamy avocado. A light miso soup or crunchy seaweed salad also pair brilliantly, rounding out the meal and adding a boost of umami.
Creative Ways to Present
Take your Crispy Salmon Rice Bowls Recipe to the next level by serving it family-style in large bowls so everyone can build their own creations. Alternatively, present it elegantly plated on shallow bowls, layering ingredients carefully to showcase the contrasting colors and textures. For a picnic or lunchbox, pack ingredients separately and assemble just before eating to keep everything fresh and crisp.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your salmon bites and rice separately in airtight containers in the fridge. This helps keep the salmon crispy for longer and prevents the rice from drying out. Fresh veggies and avocado are best added at serving to maintain their texture and flavor.
Freezing
While fresh salmon rice bowls are best enjoyed immediately, you can freeze the cooked salmon bites without sauce on a baking sheet first, then transfer to a freezer bag for up to a month. Avoid freezing the rice or fresh veggies, as their textures don’t hold up well after thawing.
Reheating
Reheat the salmon bites gently in a hot skillet to bring back their crispiness without overcooking the fish. Reheat rice covered in the microwave with a splash of water to restore moisture. Assemble bowls fresh with raw veggies and avocado for the best flavor and texture combination.
FAQs
Can I use another type of fish instead of salmon?
Absolutely! While salmon’s rich flavor and firm texture work wonderfully, you can try this recipe with tuna, cod, or even firm tofu for a pescatarian or vegetarian twist. Just adjust cooking times as needed to avoid overcooking.
How spicy is the Crispy Salmon Rice Bowls Recipe?
The spice level is completely customizable. The sriracha mayo and sambal oelek give a gentle to moderate heat that can easily be dialed up or down. Start with smaller amounts if you prefer mild, and add more as you build your bowl.
What type of rice works best for this recipe?
Jasmine rice is ideal for its fluffy, slightly sticky texture that holds flavors well. You can also use sushi rice if you want a stickier base or short-grain rice for a heartier bite.
Is this recipe suitable for meal prep?
Definitely! The rice and salmon can be cooked ahead of time and stored separately, making midweek meals quick and easy. Just add fresh veggies and avocado right before eating to keep everything fresh and delicious.
Can I make the teriyaki sauce from scratch?
The teriyaki sauce in this recipe is homemade and simple, relying on pantry staples like soy sauce, brown sugar, and rice vinegar. It’s fresher and more balanced than store-bought versions, but you can substitute with your favorite bottled teriyaki sauce if needed.
Final Thoughts
This Crispy Salmon Rice Bowls Recipe is one of those go-to dishes you’ll want to make again and again. It’s bright, flavorful, and satisfying with textures that keep you coming back for more. Whether you’re feeding a crowd or just treating yourself to something special, this bowl brings warmth, color, and a ton of heart to the table. So grab your ingredients, channel your inner chef, and dive into a bowl of pure deliciousness — you won’t regret it!
Print
Crispy Salmon Rice Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Description
These Crispy Salmon Rice Bowls feature tender, seared salmon cubes coated in a flavorful teriyaki glaze, served atop fragrant ginger scallion jasmine rice and fresh vegetables. Enhanced with creamy sriracha mayo and toasted sesame seeds, this vibrant bowl delivers a perfect balance of spicy, savory, and fresh flavors in just 40 minutes.
Ingredients
For Ginger Scallion Rice
- 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 kosher salt
- 1.5 cups water
- ½ teaspoon toasted sesame oil
For 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 for spice preference)
- 1 teaspoon cornstarch
For Sriracha Mayo
- ¼ cup high quality real mayonnaise
- 1 tablespoon sriracha (adjust to taste)
For 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)
For Assembly
- 1 cup cooked shelled edamame
- 1 cup sliced cucumber
- 1.5 cups shredded purple cabbage
- 1 avocado, sliced
- 2 Tablespoons sesame seeds (for garnish, optional)
Instructions
- Prepare ginger scallion rice: Heat 1 tablespoon avocado oil in a medium saucepan over medium heat. Rinse the jasmine rice under cold water in a fine mesh sieve until water runs clear, then drain well. Add grated ginger, minced garlic, and the white parts of scallions to the pan and sauté for about 1 minute until fragrant. Stir in the rinsed rice, coating it well with the aromatics and oil. Add 1.5 cups water, kosher salt, and toasted sesame oil. Cover and bring to a full simmer, then reduce heat to low and cook for 20 minutes until water is absorbed. Uncover and fluff the rice 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 is dissolved and ingredients fully combined. Set aside.
- Prepare sriracha mayo: In another small bowl, mix the mayonnaise and sriracha until smooth. Adjust spice level as preferred. Set aside.
- Cook salmon: Heat a large sauté pan over medium-high heat and add the avocado oil. Toss the salmon cubes in cornstarch to coat evenly, then drizzle with toasted sesame oil and toss again. Sear the salmon cubes in batches to avoid overcrowding the pan, cooking each side for 2–3 minutes or until brown and crispy on the outside but still slightly pink inside. Remove salmon pieces as they finish cooking.
- Combine salmon and sauce: Return all the cooked salmon to the pan and reduce heat to medium-low. Pour in the prepared teriyaki sauce and gently stir to coat all pieces evenly. Cook for 1–2 minutes until the sauce thickens and clings to the salmon. Remove from heat.
- Assemble rice bowls: Distribute the ginger scallion rice into serving bowls. Top each bowl with crispy teriyaki salmon, cooked edamame, sliced cucumber, shredded purple cabbage, and sliced avocado. Drizzle with sriracha mayo and sprinkle with sesame seeds for garnish before serving.
Notes
- Use low sodium soy sauce to prevent the teriyaki from becoming too salty.
- Do not overcook the salmon; slight pinkness inside ensures moistness and flavor.
- To save time, ask your fishmonger to cube the salmon for you.
- Sambal oelek can be adjusted or omitted depending on your preferred spice level.
- Allow the rice to rest uncovered for a few minutes after cooking to improve texture.
