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
Scale
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.
