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
Scale
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.
