Crispy Salmon Rice Bowls Recipe

Introduction

Crispy Salmon Rice Bowls bring together tender salmon bites coated in a flavorful teriyaki glaze, served on fragrant ginger scallion rice. This vibrant and satisfying dish is perfect for a quick weeknight dinner or a special meal that feels both fresh and indulgent.

Ingredients

• 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
• 1/4 cup high quality real mayonnaise
• 1 tablespoon sriracha (adjust to taste)
• 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 (optional, for spice)
• 1 teaspoon cornstarch
• 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)
• 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

1. Step 1: Make the ginger scallion rice. Heat a medium saucepan over medium heat and add the avocado oil. Rinse the rice in a fine mesh sieve under cold water until the water runs clear. Drain well and set aside.
2. Step 2: When the oil is hot, add the grated ginger, minced garlic, and white parts of the scallions. Sauté for about one minute until fragrant. Add the drained rice and stir to coat it fully with the oil and aromatics.
3. Step 3: Pour in the water, add kosher salt and toasted sesame oil. Cover, increase heat, and bring to a full simmer. Then reduce heat to low and cook for 20 minutes or until water is absorbed. Remove the lid and fluff the rice gently before serving.
4. Step 4: Prepare the teriyaki sauce by combining low sodium soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sambal oelek, and cornstarch in a small bowl. Whisk until sugar dissolves and set aside.
5. Step 5: Mix the sriracha mayonnaise by stirring together mayonnaise and sriracha in a small bowl. Adjust spice level to your preference and set aside.
6. Step 6: Heat a large sauté pan over medium-high heat. Toss the cubed salmon in 1/4 cup cornstarch, then drizzle with toasted sesame oil to coat.
7. Step 7: Sear the salmon cubes for 2-3 minutes per side until browned and crispy. Work in batches if needed to avoid overcrowding. Be careful not to overcook—the salmon should remain slightly pink inside.
8. Step 8: Return all salmon to the pan, reduce heat to medium-low, and pour in the teriyaki sauce. Gently stir to coat all pieces and cook for 1-2 minutes until the sauce thickens slightly.
9. Step 9: Assemble the bowls by placing a serving of ginger scallion rice on the bottom. Top with crispy salmon bites, cooked edamame, sliced cucumber, shredded purple cabbage, and avocado slices. Drizzle with sriracha mayo, sprinkle with sesame seeds if desired, and serve immediately.

Tips & Variations

• Use a non-stick or well-seasoned pan to ensure the salmon crisps up nicely without sticking.
• For a vegan version, substitute salmon with crispy tofu and use a plant-based mayo.
• Add pickled ginger or a squeeze of fresh lime for a bright, tangy twist.
• Adjust the amount of sriracha and sambal oelek to control the heat according to your taste.

Storage

Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to maintain crispiness, or microwave with a splash of water to avoid drying out. Assemble fresh vegetables and sriracha mayo just before serving to keep textures crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Yes, you can substitute jasmine rice with basmati or short-grain rice, but cooking times and water amounts may vary slightly. Stick to aromatic rice varieties for best flavor.

What if I don’t have sambal oelek?

If you don’t have sambal oelek, you can substitute with another chili paste, hot sauce, or a pinch of crushed red pepper flakes to add heat. Adjust according to your preferred spice level.

Crispy Salmon Rice Bowls Recipe

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★★★★★

4.8 from 68 reviews

Crispy Salmon Rice Bowls featuring tender salmon bites coated in a crispy cornstarch crust and glazed with a flavorful teriyaki sauce, served over fragrant ginger scallion jasmine rice and topped with fresh vegetables, creamy sriracha mayo, and sesame seeds for a vibrant, satisfying meal.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

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
• 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 to taste for spiciness)
• 1 teaspoon cornstarch

Sriracha Mayo

• 1/4 cup high quality real mayonnaise
• 1 tablespoon sriracha (adjust to preference)

Crispy Salmon Bites

• 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

Bowl Toppings

• 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

1. Prepare Ginger Scallion Rice: Heat a medium saucepan over medium heat and add the avocado oil. Rinse the jasmine rice thoroughly in a fine mesh sieve until the water runs clear. Drain well. When the oil is hot, sauté the grated ginger, minced garlic, and white parts of the scallions for about a minute until fragrant. Add the drained rice and stir to coat it fully with the oil and aromatics.
2. Cook Rice: Pour in 1.5 cups water, kosher salt, and toasted sesame oil. Cover the saucepan and increase heat to bring to a full simmer. Then reduce heat to low and let it simmer gently for 20 minutes, or until all the water is absorbed. Uncover and fluff the rice with a fork before serving.
3. 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 and cornstarch are fully dissolved and the sauce is smooth. Set aside.
4. Prepare Sriracha Mayo: Combine mayonnaise and sriracha in a small bowl, stirring until well blended. Adjust sriracha to preferred spice level. Set aside.
5. Heat Pan for Salmon: Heat a large sauté pan over medium-high heat and add the avocado oil.
6. Coat Salmon Cubes: Toss the salmon cubes thoroughly in the 1/4 cup cornstarch to evenly coat each piece, then drizzle with toasted sesame oil and toss again to distribute.
7. Cook Salmon: Place the salmon pieces in the hot pan without crowding; cook for 2-3 minutes per side until the salmon is browned and crispy on the outside. Repeat in batches if necessary. Be careful not to overcook; it’s okay if some pieces remain slightly pink in the center as they will cook further with the sauce.
8. Combine Salmon and Sauce: Return all salmon pieces to the pan. Reduce heat to medium-low. Pour the teriyaki sauce over the salmon and gently stir to coat all pieces. Continue cooking 1-2 minutes until the sauce thickens and clings to the salmon.
9. Assemble Bowls: Spoon a serving of ginger scallion rice into each bowl. Top with crispy salmon bites, cooked edamame, sliced cucumbers, shredded purple cabbage, and avocado slices. Drizzle with sriracha mayo and sprinkle with sesame seeds. Serve immediately.

Notes

• Use low sodium soy sauce in the teriyaki sauce to prevent overpowering saltiness.
• To save time, ask your fishmonger to cube the salmon with skin and bones removed.
• Adjust the amount of sriracha and sambal oelek based on your spice preference.
• Cook the salmon in batches if your pan isn’t large enough to avoid steaming instead of searing.
• Leftover salmon and sauce can be reheated gently but are best served fresh for crispiness.
• Substitute avocado oil with any neutral, high smoke point oil if needed.

Keywords: salmon rice bowl, crispy salmon, ginger scallion rice, teriyaki salmon, sriracha mayo, healthy dinner, Asian inspired bowl