Description
Crispy Salmon Rice Bowls combine tender, seared salmon bites coated in a flavorful teriyaki glaze with fragrant ginger scallion rice and fresh, crunchy vegetables. Topped with a creamy sriracha mayo and toasted sesame seeds, this bowl is a perfect balance of savory, spicy, and fresh flavors, making it a delicious, wholesome meal ready in just 40 minutes.
Ingredients
Scale
Rice and Aromatics
- 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
- 1/2 teaspoon toasted sesame oil
- ½ teaspoon kosher salt
- 1.5 cups water
Teriyaki Sauce
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 4 cloves garlic, finely minced
- 4 tablespoons ginger root, grated
- 1/2 teaspoon sambal oelek (adjust for spice preference)
- 1 teaspoon cornstarch
Sriracha Mayo
- 1/4 cup high quality real mayonnaise
- 1 tablespoon sriracha (adjust to taste)
Salmon and Coating
- 1.5 pounds salmon (skin and bones removed, cut into 1.5 inch cubes)
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 2 tablespoons avocado oil (or other neutral, high heat oil)
Bowls and Garnishes
- 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 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 water runs clear, then allow to drain. Add the grated ginger, minced garlic, and the white parts of the scallions to the hot oil and sauté for about a minute until fragrant. Stir in the drained rice to coat evenly with oil and aromatics. Add the water, kosher salt, and toasted sesame oil. Cover and bring to a full simmer over increased heat, then reduce to low heat to cook for 20 minutes until the water is fully absorbed. Uncover and fluff the rice before serving.
- Make the 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 the Sriracha Mayo: Combine the mayonnaise and sriracha in a small bowl. Stir well until smooth. Adjust sriracha to your preferred spice level and set aside.
- Coat the Salmon Bites: Toss the cubed salmon in 1/4 cup cornstarch until each piece is evenly coated. Drizzle with toasted sesame oil and mix gently to distribute the oil over the salmon cubes.
- Sear the Salmon: Heat a large sauté pan over medium-high heat and add avocado oil. In batches, place the salmon cubes in the pan without overcrowding. Sear each side for 2-3 minutes until the pieces develop a crispy golden-brown exterior. Avoid overcooking; the salmon should remain slightly pink in the center as it will cook more later with the sauce.
- Combine Salmon with Teriyaki Sauce: After all batches are cooked, return all the salmon pieces to the pan. Reduce heat to medium-low and pour in the prepared teriyaki sauce. Gently stir to coat the salmon completely, cooking for an additional 1-2 minutes until the sauce thickens and clings to the salmon bites.
- Assemble the Bowls: Start with a serving of the ginger scallion rice at the bottom of each bowl. Top with crispy salmon bites followed by a portion of cooked edamame, sliced cucumber, shredded purple cabbage, and sliced avocado. Drizzle the sriracha mayo over everything, sprinkle sesame seeds on top if desired, and serve immediately.
Notes
- For extra spice, increase the amount of sriracha in the mayo and sambal oelek in the teriyaki sauce.
- Cooking salmon in batches prevents overcrowding and ensures a crispy exterior.
- Using low sodium soy sauce helps control saltiness in the teriyaki sauce.
- Jasmine rice creates a fragrant, tender base but can be substituted with other long-grain rice varieties.
- To save time, have your fishmonger cut the salmon into cubes when purchasing.
- This recipe can be adapted with tofu or chicken for different protein options.
