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

Scale

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)

Cook Mode Prevent your screen from going dark

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.