Description
These Crispy Salmon Rice Bowls combine tender, crispy seared salmon with fragrant ginger scallion jasmine rice, vibrant vegetables, and a flavorful homemade teriyaki sauce. Finished with a spicy sriracha mayo drizzle and sesame seed garnish, this recipe offers a delicious, balanced meal perfect for a wholesome weeknight dinner or casual entertaining.
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
- 1 teaspoon cornstarch
For the Sriracha Mayo
- ¼ cup high quality real mayonnaise
- 1 Tablespoon sriracha (adjust to taste)
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 the Bowl 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 the Ginger Scallion Rice: Heat a medium saucepan over medium heat and add 1 tablespoon of avocado oil. Rinse 1 cup of jasmine rice in a fine mesh sieve until the water runs clear, then drain well. When the oil is hot, add the grated ginger, minced garlic, and separated white parts of the scallions, sautéing for about 1 minute until fragrant. Add the drained rice to the pan and stir to coat the grains evenly with the oil and aromatics. Pour in 1.5 cups water, ½ teaspoon kosher salt, and ½ teaspoon toasted sesame oil. Cover, bring to a full simmer over medium-high heat, then reduce heat to low and let it simmer gently for 20 minutes or until the water is absorbed. Remove the lid and fluff the rice before serving.
- Make the Teriyaki Sauce: In a small bowl, whisk together ¼ cup low sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 4 finely minced garlic cloves, 4 tablespoons grated ginger, ½ teaspoon sambal oelek, and 1 teaspoon cornstarch until the sugar dissolves and the sauce is well combined. Set aside.
- Prepare the Sriracha Mayo: Combine ¼ cup high quality mayonnaise with 1 tablespoon sriracha in a small bowl, stirring well to incorporate. Adjust the sriracha amount if you prefer it spicier or milder. Set aside.
- Cook the Crispy Salmon Bites: Heat a large sauté pan over medium-high heat and add 2 tablespoons avocado oil. Toss the cubed salmon pieces in ¼ cup cornstarch until well coated, then drizzle 1 tablespoon toasted sesame oil over them and toss gently. Place salmon cubes in the hot pan (in batches if needed to avoid overcrowding) and sear them for 2-3 minutes per side until the exterior is browned and crispy but the interior remains slightly pink. Avoid overcooking the salmon at this stage.
- Coat Salmon with Teriyaki Sauce: Once all the salmon pieces are cooked, return them all to the pan, reduce the heat to medium-low, and pour the prepared teriyaki sauce over them. Stir gently to coat each piece evenly with the sauce and cook for an additional 1-2 minutes, allowing the sauce to thicken and glaze the salmon.
- Assemble the Bowls: To serve, place a generous scoop of the ginger scallion rice at the base of each bowl. Layer with crispy salmon bites, cooked shelled edamame, sliced cucumber, shredded purple cabbage, and sliced avocado. Drizzle each bowl with sriracha mayo and sprinkle with sesame seeds if using, then serve immediately.
Notes
- Rinsing the rice thoroughly before cooking helps remove excess starch and results in fluffier, less sticky rice.
- Using low sodium soy sauce is important to prevent the teriyaki sauce from becoming overly salty.
- Searing the salmon in batches ensures it crisps evenly without steaming.
- Leaving a little pink inside the salmon avoids overcooking and keeps it tender when coated with the sauce.
- This recipe can be adjusted for spice levels by increasing or decreasing the sriracha and sambal oelek.
- For a gluten-free version, substitute the soy sauce with tamari or coconut aminos.
