Description
This Crispy Salmon Rice Bowl features tender, crispy salmon bites coated in a savory teriyaki sauce, served over fragrant ginger scallion jasmine rice and topped with fresh vegetables and a spicy sriracha mayo drizzle. A balanced and colorful bowl perfect for a wholesome weeknight dinner or meal prep.
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 to taste)
For the Crispy Salmon Bites
- 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 Assembling the Bowl
- 1 cup cooked shelled edamame
- 1 cup sliced cucumber
- 1.5 cups shredded purple cabbage
- 1 avocado, sliced
- 2 tablespoons sesame seeds (optional, for garnish)
Instructions
- Prepare the Ginger Scallion Rice: Heat a medium saucepan over medium heat and add the avocado oil. Rinse the jasmine rice in a fine mesh sieve until the water runs clear, then drain thoroughly. When the oil is hot, add the grated ginger, minced garlic, and white parts of the scallions, sautéing for about a minute until fragrant. Stir in the rice to coat it with the aromatics and oil. Add the water, kosher salt, and toasted sesame oil. Cover the saucepan and bring to a full simmer over higher heat, then reduce heat to low and let it simmer for 20 minutes or until the water is absorbed. Remove the cover and fluff the rice gently before serving.
- Make the 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 the sugar is fully dissolved and the mixture is smooth. Set aside.
- Prepare the Sriracha Mayo: In another small bowl, combine the high quality mayonnaise and sriracha sauce. Stir well to make a smooth, spicy mayo. Adjust the spiciness according to your preference and set aside.
- Cook the Crispy Salmon Bites: Heat a large sauté pan over medium-high heat and add the avocado oil. Toss the cubed salmon in the cornstarch to coat evenly, then drizzle with toasted sesame oil. When the pan is hot, sear the salmon cubes for 2-3 minutes per side until they develop a golden, crispy crust. You may need to cook the salmon in batches to avoid crowding the pan. Avoid overcooking as the salmon will continue to cook when sauce is added, and a little pink in the center is ideal.
- Coat Salmon with Teriyaki Sauce: After all salmon pieces are seared, return them all to the pan and reduce heat to medium-low. Pour the prepared teriyaki sauce over the salmon and gently stir or toss the pieces to coat them evenly. Cook for 1-2 minutes until the sauce thickens slightly and clings to the salmon. Remove from heat.
- Assemble the Bowls: Place a portion of the ginger scallion rice at the base of each bowl. Top with crispy teriyaki salmon bites, cooked edamame, sliced cucumber, shredded purple cabbage, and sliced avocado. Drizzle the bowls generously with sriracha mayo and sprinkle with sesame seeds if desired. Serve immediately.
Notes
- Ensure to rinse the jasmine rice well to remove excess starch for fluffy, non-sticky rice.
- Use low sodium soy sauce for the teriyaki glaze to prevent the dish from becoming too salty.
- Sambal oelek can be adjusted or replaced with another chili paste to control spice level.
- To save time, ask your fishmonger to cube the salmon before purchase.
- Cooking salmon in batches is important to achieve a crispy texture without overcrowding the pan.
- Leftover bowls keep well refrigerated for up to 2 days but are best enjoyed fresh.
