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
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
- 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.
