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If you’re craving something that hits both the crispy and fresh notes perfectly, I simply cannot recommend the Crispy Salmon Rice Bowls Recipe enough. This dish brings together tender yet crunchy salmon bites glazed in a luscious teriyaki sauce, nestled atop fragrant ginger scallion jasmine rice, and paired with vibrant veggies and a spicy sriracha mayo. It’s a beautiful balance of textures and flavors that feels both indulgent and wholesome, making it a standout meal for any night of the week.
Ingredients You’ll Need
What’s fantastic about this Crispy Salmon Rice Bowls Recipe is how straightforward the ingredient list is, yet each element plays a crucial role in flavor, texture, and color. From the fragrant ginger and garlic to the creamy avocado and crisp cabbage, it’s a lineup designed to delight.
- 1 Tablespoon avocado oil: Perfect for sautéing with a mild flavor and healthy fat content.
- 3 scallions: Thinly sliced green and white parts separate, to add both fresh crunch and subtle oniony aroma.
- 2 garlic cloves: Minced for that essential warm, savory base flavor.
- 1 Tablespoon ginger: Finely grated, it adds a zesty brightness that wakes up the rice.
- 1 cup white jasmine rice: Aromatic and fluffy, the perfect base for this bowl.
- ½ teaspoon toasted sesame oil: Just a splash to add a nutty, toasty undertone to the rice.
- ½ teaspoon kosher salt: To season the rice perfectly.
- 1.5 cups water: For cooking the rice to fluffy perfection.
- ¼ cup high quality real mayonnaise: Forms the creamy base of the spicy mayo drizzle.
- 1 tablespoon sriracha: Adds a vibrant kick—adjust to your spice preference.
- ¼ cup low sodium soy sauce: Ensures the teriyaki glaze is flavorful without overwhelming saltiness.
- 2 tablespoons rice vinegar: Provides acidity to balance sweetness in the sauce.
- 2 tablespoons brown sugar: Sweetens the teriyaki sauce naturally.
- 4 cloves garlic: Finely minced for the sauce’s depth.
- 4 tablespoons ginger root: Grated fresh ginger adds aromatic warmth to the sauce.
- ½ teaspoon sambal oelek: A chili paste adding subtle heat to the teriyaki glaze.
- 1 teaspoon cornstarch: Thickens the teriyaki sauce to a glossy finish.
- 1.5 pounds salmon: Skin and bones removed, cubed into 1.5 inch pieces for bite-sized crispiness.
- ¼ cup cornstarch: Coats the salmon to create that irresistible crispy crust.
- 1 tablespoon toasted sesame oil: Tossed with salmon for flavor and crisp texture.
- 2 tablespoons avocado oil: Neutral oil to sear salmon without burning.
- 1 cup cooked shelled edamame: Adds a pop of protein and fresh color.
- 1 cup sliced cucumber: Offers a cool, crisp contrast to the warm salmon.
- 1.5 cups shredded purple cabbage: Brings vibrant color and crunch.
- 1 avocado: Sliced for creamy softness to balance the spice.
- 2 tablespoons sesame seeds (optional): Garnishes each bowl with nutty crunch and a visual treat.
How to Make Crispy Salmon Rice Bowls Recipe
Step 1: Prepare the Ginger Scallion Rice
Start by heating your saucepan over medium heat and adding the avocado oil. Rinsing your jasmine rice until the water runs clear removes excess starch, ensuring a fluffy texture. Once your aromatics — ginger, garlic, and the white parts of scallions — hit the pan, their fragrant oils infuse the rice. Stirring the rice in the oil lets every grain soak up that savory base before adding water, salt, and a touch of toasted sesame oil. Cover it, bring to a simmer, then lower the heat and let the magic happen for 20 minutes.
Step 2: Whisk Together the Teriyaki Sauce
This sauce is a sweet-savory jackpot. In a small bowl, combine the low sodium soy sauce, rice vinegar, brown sugar, garlic, grated ginger, sambal oelek, and cornstarch. Whisk until the sugar dissolves completely to create a smooth, balanced glaze that will soon coat your crispy salmon bites perfectly.
Step 3: Make the Sriracha Mayo
While the rice cooks, mix your mayonnaise and sriracha in a small bowl. This quick sauce will add a creamy, spicy pop to your bowl, balancing the sweetness of the teriyaki and the freshness of the veggies beautifully.
Step 4: Cook the Crispy Salmon Bites
Heat a large sauté pan over medium-high heat. Toss the cubed salmon in cornstarch and drizzle with toasted sesame oil, ensuring each piece is well coated. Sear the salmon in batches so they don’t overcrowd—this keeps them gloriously crispy on the outside yet tender inside. Cook each side for 2 to 3 minutes until nicely browned. Once all your salmon is cooked, return all pieces to the pan, reduce to medium-low, then pour in your prepared teriyaki sauce. Toss gently to coat and cook another 1–2 minutes until the sauce thickens and clings like a flavorful hug to each crispy chunk.
Step 5: Assemble the Bowls
Start with a generous scoop of ginger scallion rice at the bottom of your bowl. Then artfully add your crispy salmon bites alongside edamame, cucumber slices, shredded cabbage, and ripe avocado slices. Drizzle with the sriracha mayo, sprinkle with sesame seeds if you like that little extra crunch, and get ready for the first delicious bite of your Crispy Salmon Rice Bowls Recipe!
How to Serve Crispy Salmon Rice Bowls Recipe
Garnishes
Adding sesame seeds on top not only makes your bowl look irresistible but also offers a delightful nutty crunch to each mouthful. You might also consider fresh scallion greens or a few spritzes of lime for an extra burst of brightness that pairs wonderfully with the richness of the salmon.
Side Dishes
This dish stands strong on its own but pairs beautifully with light, fresh sides like a simple cucumber salad or pickled vegetables. A bowl of miso soup or steamed edamame with a sprinkle of sea salt would round out your meal perfectly for those cozy nights when you want comfort with flair.
Creative Ways to Present
For a fun twist, try serving your salmon rice bowls in hollowed-out avocado halves—this doubles up on creamy avocado goodness and makes for a stunning presentation. Alternatively, use large lettuce leaves as a wrap for handheld bites, or arrange everything in bento box style for a beautifully compartmentalized and colorful meal.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days. Keep the crispy salmon separate from the rice and vegetables if you want to preserve the texture best—this helps prevent sogginess and keeps the flavors fresh and vibrant.
Freezing
While you can freeze the cooked salmon bites and rice separately, it’s best to consume this Crispy Salmon Rice Bowls Recipe fresh to enjoy the crispiness and vibrant textures. Freezing may cause the salmon to lose its crispy coating and the vegetables to become mushy. If you do freeze, place components in airtight containers and consume within 1 month for best quality.
Reheating
When reheating leftovers, use a skillet over medium heat to revive the salmon’s crisp texture rather than a microwave. Warm the rice gently in a covered pan or microwave with a splash of water to keep it moist. Avoid reheating the avocado and fresh veggies—add those fresh when serving again for the best experience.
FAQs
Can I use a different type of rice for this recipe?
Absolutely! While jasmine rice adds a wonderful aroma and fluffiness, you can substitute with basmati or short-grain rice. Just adjust the water ratio and cooking times accordingly to get the perfect texture.
How spicy is this Crispy Salmon Rice Bowls Recipe?
The dish has a gentle spicy kick thanks to the sriracha in the mayo and the sambal oelek in the sauce. You can easily tailor the heat level wherever you want by adding more or less of those ingredients according to your preference.
What if I don’t eat salmon? Can I use another protein?
Definitely! This recipe works well with other firm fish like tuna or cod, or even chicken breast cut into cubes. Just make sure to adjust cooking times to suit the protein to keep it crispy and juicy.
Is there a vegetarian version of this bowl?
While the salmon is the star here, you can swap it with pan-fried tofu coated in cornstarch for delicious crispiness. The teriyaki and sriracha mayo sauces complement tofu beautifully, creating a satisfying vegetarian take on the Crispy Salmon Rice Bowls Recipe.
Can I prepare parts of this recipe ahead of time?
You can absolutely make the ginger scallion rice and teriyaki sauce a day ahead to save time. The salmon is best cooked fresh for that perfect crispy texture, but the components come together quickly once ready.
Final Thoughts
There’s something truly special about a meal that combines crisp textures, bold flavors, and fresh brightness all in one bowl. This Crispy Salmon Rice Bowls Recipe never fails to impress, whether you’re serving it for a weeknight dinner or entertaining friends. I promise, once you try it, it will become one of your go-to favorites, bringing warmth, satisfaction, and a sprinkle of joy to your table every time.
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Print
Crispy Salmon Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Description
These Crispy Salmon Rice Bowls combine perfectly seared salmon with a flavorful ginger scallion rice, tangy teriyaki sauce, spicy sriracha mayo, and a fresh assortment of vegetables. Ideal for a balanced and delicious meal, this recipe brings vibrant colors and bold flavors together in a satisfying bowl.
Ingredients
For the 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 toasted sesame oil
- ½ teaspoon kosher salt
- 1.5 cups water
For the 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 the Sriracha Mayo
- ¼ cup high quality real mayonnaise
- 1 Tablespoon sriracha (adjust for spice preference)
For the 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 (optional garnish)
Instructions
- Prepare Ginger Scallion Rice: Heat a medium saucepan over medium heat and add avocado oil. Rinse the jasmine rice under cold water until the water runs clear, then drain thoroughly. Add grated ginger, minced garlic, and the white parts of scallions to the hot oil and sauté for about one minute until fragrant. Stir in the rice, coating it fully with the oil and aromatics. Add water, kosher salt, and toasted sesame oil. Cover the pan and bring to a simmer, then reduce heat to low and cook for 20 minutes until the 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 dissolves and the mixture is well combined. Set aside.
- Prepare Sriracha Mayo: In a small bowl, combine mayonnaise and sriracha sauce to taste. Stir until smooth and set aside.
- Cook Crispy Salmon Bites: Heat a large sauté pan over medium-high heat. Toss salmon cubes with cornstarch and then drizzle with toasted sesame oil, mixing to coat. Add avocado oil to the pan and sear the salmon cubes for 2-3 minutes on each side until brown and crispy, working in batches if necessary to prevent overcrowding. Avoid overcooking as the salmon will finish cooking with the sauce and should retain a bit of pink inside.
- Glaze Salmon with Teriyaki Sauce: Return all cooked salmon to the pan, reduce heat to medium-low, and pour the teriyaki sauce over the salmon. Gently stir the salmon to coat all pieces evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly.
- Assemble Rice Bowls: Place a serving of ginger scallion rice at the bottom of each bowl. Top with crispy salmon pieces, cooked edamame, sliced cucumber, shredded purple cabbage, and slices of avocado. Drizzle with the prepared sriracha mayo and garnish with sesame seeds if desired. Serve immediately.
Notes
- To save time, ask your butcher to cube the salmon.
- Adjust sambal oelek and sriracha amounts to your preferred spice level.
- Use low sodium soy sauce to prevent the teriyaki sauce from becoming too salty.
- Make sure not to overcrowd the pan when searing salmon to retain crispiness.
- The salmon should be slightly pink inside after searing to avoid dryness.
- Fresh cucumber and shredded cabbage add a refreshing crunch to the bowls.
- These bowls can be served warm or at room temperature.
