If you are on the lookout for a vibrant, flavorful dish that will quickly become your go-to weeknight favorite, these Crispy Salmon Rice Bowls with Sriracha Mayo and Ginger Scallion Rice Recipe are the answer. This recipe brings together perfectly seared, crispy salmon cubes coated in a luscious teriyaki glaze, nestled on a bed of fragrant ginger scallion rice. The bright crunch of fresh vegetables and creamy avocado paired with a spicy, tangy sriracha mayo drizzle make every bite exciting and utterly satisfying. Trust me, once you try this, your taste buds will be dancing and your kitchen will smell like pure magic.
Ingredients You’ll Need
Keeping the ingredient list straightforward yet purposeful is key to nailing the wonderful balance of flavors and textures in this recipe. Each element plays a crucial role — from the fragrant ginger scallion rice to the crispy salmon and the flavorful sauces, it’s all about harmony and freshness.
- Avocado oil: Perfect for high heat cooking with a neutral flavor that helps crisp the salmon beautifully.
- Scallions: Separate whites and greens to maximize their mild, oniony aroma and add color contrast.
- Garlic cloves: Adds an essential depth and warmth to both the rice and the sauce.
- Fresh ginger: Finely grated for a zingy brightness that wakes up the rice and salmon.
- Jasmine rice: Naturally fragrant and perfect for soaking up the ginger and scallion aroma.
- Sesame oil: Just a touch elevates the dish with toasty, nutty notes.
- Kosher salt: Essential for seasoning and bringing out the flavors.
- Water: For cooking the rice to fluffy perfection.
- Real mayonnaise: The creamy base for the sriracha mayo that adds richness and balance.
- Sriracha: Adds a spicy kick; adjust the quantity depending on your preferred heat level.
- Low sodium soy sauce: The backbone of the teriyaki sauce, adding saltiness without overpowering.
- Rice vinegar: Brings mild acidity to brighten the teriyaki sauce.
- Brown sugar: Provides sweetness which balances the tang and spice perfectly.
- Minced garlic: For that sharp, garlicky punch in the sauce.
- Grated ginger root: Intensifies the ginger flavor in the teriyaki sauce.
- Sambal oelek: For optional extra heat and a rich chili flavor.
- Cornstarch: Used to give the salmon a crispy texture and thicken the sauce slightly.
- Fresh salmon: Cubed for quick cooking; skin and bones removed to keep it tender and easy to eat.
- Edamame: Adds a pop of color and protein-packed bite to the bowls.
- Cucumber: Sliced thin for crispness and refreshing contrast.
- Shredded purple cabbage: For crunch and vibrant color.
- Avocado: Creamy slices that balance the spicy and tangy flavors beautifully.
- Sesame seeds (optional): A finishing touch providing a delicate crunch and nutty aroma.
How to Make Crispy Salmon Rice Bowls with Sriracha Mayo and Ginger Scallion Rice Recipe
Step 1: Prepare the Ginger Scallion Rice
Start by rinsing the jasmine rice under cold water until it runs clear. This step washes away excess starch, ensuring your rice stays fluffy and separate. Heat avocado oil in a saucepan over medium heat, then add the grated ginger, minced garlic, and the white parts of the scallions. Sauté these aromatics for about a minute until you can smell that intoxicating fragrance filling your kitchen. Stir in the drained rice to coat every grain with the flavorful oil and aromatics before adding water, kosher salt, and toasted sesame oil. Bring the mixture to a simmer, cover, and reduce the heat to low. Let the rice cook undisturbed for 20 minutes, then fluff it gently before serving.
Step 2: Whisk Together the Teriyaki Sauce
While the rice cooks, combine the low sodium soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sambal oelek, and cornstarch in a small bowl. Whisk everything until the sugar and cornstarch dissolve completely, creating a smooth, glossy sauce that will later coat the salmon with that perfect balance of sweet, spicy, and tangy flavors.
Step 3: Mix the Sriracha Mayo
For a quick and easy spicy mayo, simply whisk together the mayonnaise and sriracha in a small bowl. Taste and adjust the amount of sriracha to your heat preference. This condiment is the creamy, spicy crown jewel of the bowls that ties all the flavors together.
Step 4: Prepare the Crispy Salmon Bites
Pat your salmon cubes dry to ensure maximum crispiness. Toss them gently in cornstarch to create a light, crispy coating and drizzle with toasted sesame oil for extra flavor. Heat a large sauté pan over medium-high heat and add the avocado oil. Cook the salmon in batches, allowing each piece to sear for about 2 to 3 minutes per side until beautifully browned and crispy. The key is not to overcrowd the pan so the fish crisps rather than steams.
Step 5: Combine Salmon and Teriyaki Sauce
Once all the salmon pieces are cooked, lower the heat to medium-low and return all the salmon to the pan. Pour the teriyaki sauce over the crispy bites and gently toss to coat each piece. Let the sauce cook for 1 to 2 minutes, thickening slightly and glazing the salmon with a shiny, flavorful finish that will have you salivating before the first bite.
Step 6: Assemble Your Crispy Salmon Rice Bowls with Sriracha Mayo and Ginger Scallion Rice Recipe
Build your bowl starting with a generous scoop of the fragrant ginger scallion rice. Arrange the teriyaki glazed salmon on top, then add the vibrant edamame, thinly sliced cucumber, shredded purple cabbage, and creamy avocado for layers of texture and freshness. Drizzle the whole bowl with the sriracha mayo and sprinkle lightly with sesame seeds if desired. This combination not only delights the eye but offers a symphony of flavors and textures in each mouthful.
How to Serve Crispy Salmon Rice Bowls with Sriracha Mayo and Ginger Scallion Rice Recipe
Garnishes
Garnishing your bowls can elevate the presentation and add flavor bursts. Freshly chopped scallion greens, toasted sesame seeds, or even a drizzle of extra sriracha make excellent toppings. A wedge of lime on the side adds an optional zesty finish that brightens every bite, making the dish pop with freshness.
Side Dishes
Pair these bowls with light and refreshing sides to balance their richness. A simple seaweed salad, miso soup, or pickled vegetables complement the bold flavors and keep the meal feeling vibrant and well-rounded. If you want to keep it easy, steamed or roasted vegetables with a sprinkle of sesame seeds always work beautifully.
Creative Ways to Present
For a fun twist, serve your Crispy Salmon Rice Bowls with Sriracha Mayo and Ginger Scallion Rice Recipe on large lettuce leaves for a hand-held version, or present in individual mason jars for a grab-and-go lunch option. You can even slice the salmon into thin strips and serve sushi-style for a playful sushi bowl experience that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover bowls can be stored in airtight containers in the refrigerator for up to 3 days. Keep the sriracha mayo separate to avoid sogginess and add it just before serving. The salmon texture is best on day one but still delicious when reheated gently.
Freezing
While the salmon and rice can be frozen, it’s best to freeze them separately. Salmon pieces can be frozen in a sealed container or freezer bag for up to one month. Thaw overnight in the refrigerator and reheat carefully to maintain their texture. The rice freezes well but will require thorough reheating to regain fluffiness.
Reheating
Reheat leftovers in a skillet over medium heat to restore the crispy texture of the salmon. For the rice, microwaving with a splash of water will reintroduce moisture and fluffiness. Avoid reheating the entire bowl altogether if possible; keep the fresh veggies and sriracha mayo for serving cold.
FAQs
Can I use a different type of rice?
Absolutely! While jasmine rice lends a fragrant and slightly sticky texture perfect for this dish, you can substitute with basmati or even brown rice if you prefer. Just adjust the cooking time accordingly.
What if I don’t like spicy food?
You can easily reduce or omit the sriracha and sambal oelek from the recipe. The teriyaki sauce alone offers plenty of flavor, and the dish will still be deliciously satisfying without the heat.
Can I use salmon fillets instead of cubes?
Cubing the salmon allows for more crispy edges and even cooking, but you can certainly cook fillets whole and then slice them before serving if you prefer. Adjust cooking times to ensure the salmon remains tender inside.
Is this recipe suitable for meal prep?
Yes! These bowls are fantastic for meal prep. Prepare all components in advance and assemble fresh when ready to eat. Keep the sauces separate to preserve the crisp texture and freshness.
What can I substitute for mayonnaise in the sriracha mayo?
If you want a lighter or dairy-free option, Greek yogurt or vegan mayo work great as substitutes. They still provide creaminess and balance out the spice nicely.
Final Thoughts
I can’t recommend the Crispy Salmon Rice Bowls with Sriracha Mayo and Ginger Scallion Rice Recipe enough if you’re craving a dish that feels special but comes together with ease. It’s fresh, flavorful, and perfectly balanced in every way. Whether you’re cooking for friends, family, or treating yourself, this bowl hits all the right notes and will keep you coming back for seconds and thirds. Give it a try, and I promise it will become a cherished favorite in your recipe rotation!
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Crispy Salmon Rice Bowls with Sriracha Mayo and Ginger Scallion Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Description
These Crispy Salmon Rice Bowls offer a perfect balance of crunchy, tender salmon bites glazed in a savory teriyaki sauce, served over fragrant ginger scallion jasmine rice with fresh vegetables and a spicy sriracha mayo drizzle. A delicious and colorful meal that comes together in about 40 minutes, ideal for a satisfying weeknight dinner.
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
- ½ teaspoon toasted sesame oil
- ½ teaspoon kosher salt
- 1.5 cups water
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
Sriracha Mayo
- ¼ cup high quality real mayonnaise
- 1 tablespoon sriracha (adjust for spice preference)
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)
Assembly & Garnishes
- 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 Ginger Scallion Rice: Heat a medium saucepan over medium heat and add the avocado oil. Rinse jasmine rice thoroughly in a fine mesh sieve until water runs clear, drain well. Once 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 rice, stirring until each grain is coated with oil and aromatics. Pour in the water, add salt and toasted sesame oil. Cover and increase heat to bring to a simmer. Once simmering, reduce to low heat and cook for 20 minutes or until water is fully absorbed. Uncover and fluff the rice before serving.
- Make Teriyaki Sauce: In a small bowl, whisk together low sodium soy sauce, rice vinegar, brown sugar, finely minced garlic, grated ginger, sambal oelek, and cornstarch until sugar and cornstarch dissolve. Set aside.
- Prepare Sriracha Mayo: In another small bowl, mix the mayonnaise and sriracha until smooth. Adjust the amount of sriracha to taste. Set aside for drizzling later.
- Cook Crispy Salmon Bites: Heat a large sauté pan over medium-high heat. Toss the cubed salmon with cornstarch to coat evenly, then drizzle with toasted sesame oil. Add avocado oil to the pan to ensure it’s hot. Place salmon cubes in the pan without overcrowding; sear each side for 2-3 minutes until a crispy brown crust forms. Keep the center slightly pink to avoid overcooking. Cook in batches if needed.
- Glaze the Salmon: Once all salmon pieces are cooked, return them all to the pan, lower heat to medium-low, and pour in the prepared teriyaki sauce. Gently stir to coat each piece evenly and cook for 1-2 minutes until the sauce thickens slightly and clings to the salmon.
- Assemble the Bowls: Spoon a portion of the ginger scallion rice into the bottom of each bowl. Top with crispy glazed salmon bites, cooked shelled edamame, sliced cucumber, shredded purple cabbage, and avocado slices. Drizzle with sriracha mayo and sprinkle with sesame seeds if desired. Serve immediately and enjoy.
Notes
- Use low sodium soy sauce to control the saltiness of the teriyaki sauce.
- For extra spice, increase the amount of sambal oelek and sriracha according to your preference.
- Cutting the salmon into uniform cubes ensures even cooking and consistent texture.
- Do not overcrowd the pan when searing salmon to allow proper crisping.
- The salmon should remain slightly pink inside to avoid dryness, as it will continue cooking briefly in the sauce.
- If unavailable, avocado oil can be substituted with other neutral high smoke point oils like grapeseed or canola oil.
- This recipe works well with fresh or frozen shelled edamame; just thaw before use.
