Description
This Crispy Salmon Rice Bowls recipe combines tender, crispy salmon bites with fragrant ginger scallion jasmine rice, topped with fresh vegetables and a spicy sriracha mayo drizzle. A delicious, well-balanced meal perfect for a 40-minute weekday dinner that brings together bold Asian-inspired flavors and satisfying textures.
Ingredients
Scale
For Ginger Scallion Rice
- 1 Tablespoon avocado oil
- 3 scallions (green onions, thinly sliced; separate green and white parts)
- 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 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 to taste)
- 1 teaspoon cornstarch
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 high heat neutral 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)
For Sriracha Mayo
- ¼ cup high quality real mayonnaise
- 1 Tablespoon sriracha (adjust to taste)
Instructions
- Prepare Ginger Scallion Rice: Heat a medium saucepan over medium heat and add avocado oil. Rinse jasmine rice in a fine mesh sieve under cold water until water runs clear; drain well. Add the white parts of scallions, minced garlic, and grated ginger to the hot oil; sauté about one minute until fragrant. Stir in the rice until nicely coated with the aromatics and oil.
- Cook Rice: Pour in the water, kosher salt, and toasted sesame oil. Cover the pan, bring to a full simmer over medium-high heat, then reduce heat to low. Cook covered for 20 minutes until water is fully absorbed. Remove lid and fluff rice gently with a fork before serving.
- Make Teriyaki Sauce: In a small bowl, whisk together the low sodium soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sambal oelek, and cornstarch until sugar dissolves and mixture is smooth. Set aside.
- Prepare Sriracha Mayo: In a separate small bowl, combine mayonnaise and sriracha. Mix well and set aside, adjusting spice level to your preference.
- Prepare Salmon: Heat a large sauté pan over medium-high heat. Toss the cubed salmon with ¼ cup cornstarch until evenly coated, then drizzle with toasted sesame oil.
- Sear Salmon: Place salmon cubes in the hot pan without overcrowding. Cook 2-3 minutes per side until the exterior is browned and crispy. You may need to do this in batches for even cooking. The salmon should remain slightly pink inside as it will finish cooking with the sauce.
- Combine Salmon and Sauce: Return all salmon to the pan, reduce heat to medium-low, and pour teriyaki sauce over the salmon. Gently stir to coat all pieces. Cook an additional 1-2 minutes until the sauce thickens and clings to the salmon.
- Assemble Bowls: Divide the ginger scallion rice evenly among six bowls. Top with crispy salmon bites, edamame, sliced cucumber, shredded purple cabbage, and avocado slices. Drizzle with sriracha mayo and sprinkle with sesame seeds if desired. Serve immediately.
Notes
- To save time, ask your fishmonger to remove skin and bones and cut salmon into cubes.
- You can adjust the spice levels in both the sriracha mayo and teriyaki sauce to suit your taste.
- Use low sodium soy sauce to prevent the dish from becoming too salty.
- Ensure the pan is hot before searing salmon for maximum crispiness.
- This recipe reheats well but is best enjoyed freshly made for optimal texture.
