If you are craving an irresistible meal that combines bold flavors, satisfying textures, and vibrant colors, these Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Mayo Recipe are your new best friend in the kitchen. Juicy, crispy salmon cubes coated in a tangy teriyaki glaze rest atop fragrant ginger scallion rice, surrounded by refreshing edamame, crunchy cabbage, creamy avocado, and a drizzle of spicy mayo that ties everything together in a mouthwatering symphony you’ll want on repeat. This bowl is a total celebration of freshness and comfort with an amazing balance of spicy, savory, and bright notes that will have you going back for seconds and thirds.
Ingredients You’ll Need
Don’t let the length of the ingredient list scare you—each item is straightforward and plays a crucial role in creating this delicious bowl. From the aromatic ginger and scallions that infuse the rice with incredible fragrance to the perfectly crispy salmon bites and the spicy mayo that finishes every bite with a kick, these ingredients come together to craft a beautiful meal that’s as fun to eat as it is to make.
- Avocado oil: Great for high-heat cooking, giving salmon a gorgeous crispy sear without smoking.
- Scallions (green onions): Separating the green and white parts adds layers of flavor and visual interest.
- Garlic and ginger: Freshly minced, these aromatics build the foundation of flavor in both rice and sauce.
- White jasmine rice: Its delicate fragrance perfectly complements the boldness of the salmon and sauces.
- Toasted sesame oil: Adds a toasty, nutty character that enhances every bite.
- Kosher salt: Essential for seasoning and bringing out the natural flavors.
- Water: To cook the rice to tender perfection.
- Mayonnaise: The base of the creamy, spicy sriracha mayo that adds richness and heat.
- Sriracha: Adjust to taste for that perfect spicy zip in the mayo.
- Low sodium soy sauce: Key to balancing saltiness and umami in the teriyaki glaze.
- Rice vinegar and brown sugar: Together they create a tangy, subtle sweetness that brightens the teriyaki.
- Additional garlic and ginger: Packed in the teriyaki to complement the salmon beautifully.
- Sambal oelek: Adds a deeper chili heat to the sauce—feel free to tweak it to your spice preference.
- Cornstarch: Used twice, for both coating the salmon and thickening the sauce, ensuring that magical crispy yet saucy texture.
- Salmon fillets: Skin and bones removed, cut into cubes for those perfect bite-sized pieces.
- Cooked shelled edamame: For a satisfying pop of protein and vibrant green color.
- Sliced cucumber and shredded purple cabbage: Deliver fresh crunch and a splash of color.
- Avocado: Creamy slices that mellow the heat and round out textures.
- Sesame seeds (optional): A simple garnish that adds nuttiness and visual flair.
How to Make Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Mayo Recipe
Step 1: Prepare the Ginger Scallion Rice
Start by heating avocado oil in a medium saucepan over medium heat. Rinse the jasmine rice under cold water until it runs clear; this helps remove excess starch so your rice won’t be gummy. Once drained, add minced garlic, grated ginger, and the white parts of the scallions to the warm oil and sauté until they release their wonderful aromas, about one minute. Then stir in the rice, coating each grain with the fragrant oil and aromatics. Pour in the water, add kosher salt and toasted sesame oil, cover, and bring to a simmer over medium-high heat. Lower the heat and cook gently for 20 minutes until all the water is absorbed. This step ensures your rice cooks infused with fresh ginger and scallion flavor, forming a tasty base for the bowl.
Step 2: Whisk Together the Teriyaki Sauce
In a small bowl, combine low sodium soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sambal oelek, and cornstarch. Whisk everything together until the sugar dissolves and the mixture is smooth. This tangy, sweet, and spicy sauce is the heart of bringing each crispy salmon bite to life.
Step 3: Mix the Sriracha Mayo
The spicy mayo is so easy but so important—it adds creaminess with a kick. Simply stir together mayonnaise and sriracha in a small bowl, adjusting the spice to your liking. Set this aside to drizzle over your finished bowls.
Step 4: Cook the Crispy Salmon Bites
Heat a large sauté pan over medium-high heat and toss the cubed salmon in cornstarch, then drizzle sesame oil over it to help with crispiness. Working in batches, sear the salmon for about 2 to 3 minutes on each side until the cubes develop a gorgeous golden crust. The salmon should remain slightly pink inside for optimal tenderness. After all salmon pieces are cooked, return them all to the pan, reduce heat to medium-low, and pour in your teriyaki sauce. Gently stir to coat each piece, cooking 1-2 minutes until the sauce thickens and becomes glossy.
Step 5: Assemble Your Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Mayo Recipe
Now for the fun part! Into each bowl, spoon some warm ginger scallion rice, then add crispy salmon bites, a handful of edamame, sliced cucumber, shredded purple cabbage, and creamy avocado slices. Finally, drizzle with the spicy sriracha mayo and sprinkle sesame seeds on top if you like. The mix of textures, flavors, and colors makes every bite a delight. Enjoy the harmony of crispy, spicy, rich, and fresh all at once.
How to Serve Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Mayo Recipe
Garnishes
Elevate your bowls by adding toasted sesame seeds or chopped fresh cilantro for an extra burst of flavor and crunch. Thinly sliced jalapeños can add more heat, while a wedge of lime on the side brightens up the whole bowl with a tangy finish. These simple garnishes personalize each serving beautifully.
Side Dishes
Pair your crispy salmon rice bowls with a light seaweed salad or steamed edamame sprinkled with sea salt for an easy, complementary side. Crisp pickled ginger or a small bowl of miso soup can also add that authentic Japanese flair that resonates with the bowl’s flavors.
Creative Ways to Present
For a casual dinner party, serve the bowls deconstructed so guests can build their own masterpiece, choosing their proportions of salmon, veggies, and sauces. Alternatively, try layering everything in a clear glass to showcase the vibrant colors of each ingredient — it’s a feast for both the eyes and the palate!
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon and ginger scallion rice separately in airtight containers to maintain their textures. The salmon retains its flavor and moisture best this way, and you’ll keep the rice from becoming too sticky or mushy.
Freezing
This dish isn’t ideal for freezing due to the delicate texture of the salmon and fresh vegetables. However, you can freeze the cooked teriyaki sauce and sriracha mayo separately in small containers for up to one month for quick future use.
Reheating
When ready to enjoy leftovers, gently reheat the salmon in a skillet over medium heat to preserve crispiness, and warm the rice separately in the microwave or on the stovetop with a splash of water. Add fresh veggies and drizzle with sriracha mayo right before serving to keep textures vibrant and fresh.
FAQs
Can I use other types of fish instead of salmon?
Absolutely! While salmon is ideal for its rich flavor and texture, you can swap in firm white fish like cod or halibut, just be sure to adjust cooking times to avoid overcooking.
How spicy is the Spicy Mayo in this recipe?
The spice level is moderate thanks to sriracha, but it’s very easy to customize. Add more sriracha if you love heat or reduce it for a milder touch. The mayo helps balance the spice beautifully.
Is jasmine rice necessary for the ginger scallion rice?
Jasmine rice is preferred for its fragrance and light texture, but you can substitute with other long-grain rice varieties if needed, keeping in mind the flavor profile may be slightly different.
Can I prep parts of this recipe in advance?
Yes! You can make the ginger scallion rice and teriyaki sauce a day ahead, and just reheat them when you’re ready. Even the spicy mayo can be mixed in advance and refrigerated.
What’s the best way to get crispy salmon without drying it out?
Coating the salmon in cornstarch before searing and cooking over medium-high heat helps achieve that crisp exterior while keeping the inside tender and juicy. Avoid overcrowding the pan and don’t overcook the salmon—some pink is perfect.
Final Thoughts
This Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Mayo Recipe is truly a rewarding dish to make and share. Its layers of flavor, irresistible textures, and colorful presentation make it perfect for weeknight dinners or impressing friends. Trust me, once you try this, it will become one of those beloved recipes you’ll want to return to again and again. So grab your ingredients and dive into this joyful cooking adventure—you won’t regret it!
Print
Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Mayo Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Description
These Crispy Salmon Rice Bowls feature tender, crispy salmon bites coated in a savory teriyaki sauce, served over fragrant ginger scallion jasmine rice with fresh vegetables and a spicy sriracha mayo drizzle. This vibrant, flavorful bowl balances textures and tastes for a satisfying and wholesome meal ready in just 40 minutes.
Ingredients
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
- 1/2 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)
- 1 teaspoon cornstarch
Sriracha Mayo
- 1/4 cup high quality real mayonnaise
- 1 tablespoon sriracha (adjust to taste)
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
- Prepare Ginger Scallion Rice: Heat a medium saucepan over medium heat and add avocado oil. Rinse the jasmine rice under cold water using a fine mesh sieve until the water runs clear to remove excess starch, then drain thoroughly. When oil is hot, add the grated ginger, minced garlic, and the white parts of the scallions. Sauté for about a minute until fragrant. Add the drained rice and stir well, coating it with the oil and aromatic ingredients. Pour in the water, sprinkle in kosher salt and toasted sesame oil. Cover the pot, bring to a full simmer over high heat, then reduce heat to low and let it simmer for about 20 minutes until the water is fully absorbed. Uncover and fluff the rice gently with a fork before serving.
- 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 well combined. Set aside for later use.
- Prepare Sriracha Mayo: In a small bowl, mix the high quality mayonnaise with sriracha sauce. Adjust the amount of sriracha to your preferred spice level. Stir until smooth and set aside.
- Cook Crispy Salmon Bites: Heat a large sauté pan over medium-high heat and add the avocado oil. Toss the salmon cubes in cornstarch until evenly coated, then drizzle with toasted sesame oil. Place the salmon in the hot pan in a single layer, cooking 2 to 3 minutes per side until the salmon develops a golden, crispy crust. Avoid overcrowding the pan; work in batches if necessary. The salmon should remain slightly pink inside as it will cook further with the sauce.
- Combine Salmon with Teriyaki Sauce: Return all salmon pieces to the pan, reduce the heat to medium-low, and pour the prepared teriyaki sauce over the fish. Gently stir to coat all salmon cubes evenly. Cook for 1 to 2 minutes, allowing the sauce to thicken and glaze the salmon bites.
- Assemble the Bowls: To serve, spoon a generous portion of ginger scallion rice into the bottom of each bowl. Top with crispy salmon bites, cooked edamame, sliced cucumber, shredded purple cabbage, and avocado slices. Drizzle with the spicy sriracha mayo and sprinkle with sesame seeds for garnish. Serve immediately and enjoy!
Notes
- Use low sodium soy sauce to keep the bowl from becoming too salty.
- Letting the rice sit covered off the heat for a few minutes after cooking will improve texture.
- Salmon pieces will continue cooking slightly in the teriyaki sauce, so avoid overcooking initially.
- Adjust the spice levels in the sriracha mayo and teriyaki sauce to suit your taste.
- You can substitute avocado oil with another neutral oil like canola or vegetable oil if needed.
- For extra crispiness, pat the salmon dry before coating it in cornstarch.
