If you are looking for a dish that brings together zesty flavors, beautiful textures, and vibrant colors all in one bowl, then this Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe is going to be your new favorite go-to meal. The crispy, tender salmon bites coated in a luscious teriyaki glaze perfectly complement the aromatic ginger scallion rice, while the creamy spicy sriracha mayo adds that irresistible kick of heat and richness. This recipe is super satisfying, healthy, and impressive enough to serve for guests or to treat yourself any night of the week.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a crucial role in building the layers of flavor, texture, and even color in your Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe. Fresh aromatics, quality salmon, and pantry staples combine to create something truly special and unforgettable.
- Avocado oil: Ideal for sautéing with its mild flavor and high smoke point.
- Scallions: The white parts add savory depth, while the green parts bring fresh crunch for garnish.
- Garlic cloves: Minced to infuse a warm, aromatic glow throughout the dish.
- Fresh ginger: Finely grated for that signature zesty brightness in both the rice and sauce.
- White jasmine rice: Fluffy and fragrant, perfect as the dish’s comforting base.
- Toasted sesame oil: Adds a nutty aroma that elevates every bite.
- Kosher salt: Essential for seasoning and bringing all the flavors forward.
- Water: For cooking the rice to perfection.
- High-quality mayonnaise: The creamy base for the spicy sriracha mayo mix.
- Sriracha sauce: Adds the perfect amount of heat and vibrancy—adjust to your spice preference.
- Low sodium soy sauce: Balances saltiness without overpowering the flavors.
- Rice vinegar: Brings a tangy lift to the teriyaki glaze.
- Brown sugar: Sweetens the sauce, creating harmony with soy and vinegar.
- Minced garlic and grated ginger for sauce: Mirrors the rice for consistency in flavor.
- Sambal oelek: Adds a subtle spicy depth in the teriyaki glaze.
- Cornstarch: For coating the salmon to achieve that delicious crispy crust.
- Salmon: Fresh and cubed, it’s the star protein delivering buttery richness.
- Cooked shelled edamame: Provides a pop of green color and protein-packed texture.
- Sliced cucumber: Adds refreshing coolness and crunch.
- Shredded purple cabbage: Vibrantly colorful and crisp for contrast.
- Avocado: Creamy slices that bring smoothness to the bowl.
- Sesame seeds (optional): The perfect little garnish for a hint of nuttiness and extra texture.
How to Make Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe
Step 1: Prepare the Ginger Scallion Rice
Start by rinsing one cup of jasmine rice under cold water until the water runs clear—this step removes excess starch for fluffier rice. Heat a medium saucepan over medium heat and add a tablespoon of avocado oil. Sauté the minced garlic, grated ginger, and the white parts of scallions for about a minute, releasing their fragrant aromas. Stir in the rice to coat each grain in the aromatic oil, then add the water, kosher salt, and toasted sesame oil. Bring to a simmer with the lid on, then reduce heat to low and let it cook undisturbed for 20 minutes. When done, fluff gently with a fork to combine all those lovely smells and flavors.
Step 2: Whisk Together the Teriyaki Sauce
While the rice is cooking, get your sauce ready by combining low sodium soy sauce, rice vinegar, brown sugar, finely minced garlic, grated ginger, and sambal oelek in a bowl. Whisk everything until the sugar dissolves completely. This sweet, tangy, and slightly spicy sauce will be the magic coating your salmon bites soon.
Step 3: Mix the Spicy Sriracha Mayo
In a small bowl, simply stir together high-quality mayonnaise and your desired amount of sriracha sauce. This creamy, spicy drizzle is going to be a game changer, providing a luscious finish to your bowl. Set it aside for now—we’ll come back to it later.
Step 4: Cook the Crispy Salmon Bites
Pat the salmon cubes dry — this is key to getting them nice and crispy. Toss them in cornstarch, then drizzle with a bit of toasted sesame oil. Heat a large sauté pan over medium-high heat with avocado oil, then sear the salmon pieces for 2-3 minutes per side until they develop a golden crust. You might need to cook them in batches to avoid overcrowding, which helps get that perfect crisp. Remember, a little pink in the center is ideal since they’ll cook more in the sauce next.
Step 5: Combine Salmon and Teriyaki Sauce
Once all your salmon is seared, return it all to the pan, turn the heat down to medium-low, and pour in your prepared teriyaki sauce. Gently toss the salmon to coat each piece, allowing the sauce to thicken slightly—this should take 1 to 2 minutes. The sauce should cling beautifully to the crispy salmon, marrying crisp and saucy in every bite.
Step 6: Assemble Your Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe
Start with a generous scoop of that fragrant ginger scallion rice as your base. Layer on the glossy crispy salmon bites, then add bright, crunchy edamame, cool cucumber slices, shredded purple cabbage, and creamy avocado. Finish with a drizzle of the spicy sriracha mayo and a sprinkle of sesame seeds for a little extra crunch. Your bowl is now a stunning celebration of textures, colors, and explosive flavors ready to enjoy.
How to Serve Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe
Garnishes
For garnishing, fresh scallion greens are perfect sprinkled on top to add a pop of color and mild onion flavor. Toasted sesame seeds not only bring additional crunch but also enhance the nutty aroma of the dish. Feel free to add thinly sliced radishes or a squeeze of lime for an extra bright twist.
Side Dishes
This recipe shines as a complete meal but pairs beautifully with light side dishes like steamed or pickled vegetables, a crisp Asian cucumber salad, or miso soup to round out the meal without overpowering those vibrant bowl flavors.
Creative Ways to Present
Layer your bowl artistically by placing each ingredient in sections instead of mixing everything together—this makes for an Instagram-worthy presentation and lets everyone mix the bowl just the way they like. You can also serve the salmon over a bed of mixed greens instead of rice for a low-carb twist or in lettuce cups for a fun handheld version.
Make Ahead and Storage
Storing Leftovers
Store leftover crispy salmon, rice, and sauces separately in airtight containers in the fridge for up to 2 days to keep textures fresh and prevent sogginess. This way, your meal stays vibrant for next-day enjoyment.
Freezing
While the salmon bites can be frozen before cooking, the best texture is achieved fresh. If you do freeze cooked salmon bites, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag. Use within 1 month and thaw fully before reheating.
Reheating
Reheat the salmon bites gently in a hot pan to regain crispness, while warming the rice in the microwave with a splash of water to keep it fluffy. Avoid microwaving salmon for too long to prevent drying out. Drizzle with fresh spicy mayo right before serving.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While salmon works wonderfully here because of its rich flavor and texture, you can experiment with firm fish like tuna or cod. Just adjust cooking times accordingly since fish can vary in thickness.
How spicy is the sriracha mayo and can I adjust it?
The heat level of the spicy sriracha mayo is completely adjustable by varying the amount of sriracha you mix in. Start with one tablespoon and add more if you love spicy food or less if you prefer it mild.
Is there a substitute for cornstarch for coating the salmon?
Yes! You can use all-purpose flour or rice flour if cornstarch is unavailable. Cornstarch tends to give a lighter, crispier crust, but other flours will still work well.
Can I prepare any parts of this recipe in advance?
You can make the ginger scallion rice ahead of time and keep it refrigerated. The spicy mayo and teriyaki sauce can also be prepared earlier. It’s best to cook the salmon fresh to keep that delicious crispiness.
What if I don’t have sambal oelek for the teriyaki sauce?
Sambal oelek adds a subtle chili flavor with a bit of texture, but you can substitute with a pinch of red pepper flakes or omit it altogether. The bowl will still taste incredible!
Final Thoughts
This Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe is a palate-pleaser that brings together fresh, bold, and comforting flavors with ease. It’s a bowl you’ll crave again and again, whether for a weeknight dinner or a special gathering. So don’t wait—grab your ingredients, get cooking, and enjoy this vibrant dish that warms your belly and delights your taste buds in every bite.
Print
Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Description
Crispy Salmon Rice Bowls offer a vibrant, flavorful meal featuring tender salmon bites coated in a crispy teriyaki glaze served over fragrant ginger scallion jasmine rice. Accompanied by fresh vegetables like edamame, cucumber, shredded cabbage, and creamy avocado, finished with a spicy sriracha mayo drizzle and toasted sesame seeds for extra crunch, this bowl is a perfect balance of textures and bold Asian-inspired flavors, ready in 40 minutes.
Ingredients
For the 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
For the 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
- 1 teaspoon cornstarch
For the Sriracha Mayo
- 1/4 cup high quality real mayonnaise
- 1 tablespoon sriracha (adjust more or less to taste)
For the 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)
Additional Ingredients for Assembly
- 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 the Ginger Scallion Rice: Heat a medium saucepan over medium heat and add the avocado oil. Rinse the jasmine rice under cold water in a fine mesh sieve until the water runs clear; drain thoroughly and set aside. Once the oil is hot, add the grated ginger, minced garlic, and the white parts of the scallions, sautéing for about one minute until fragrant. Stir in the rice ensuring each grain is coated with the oil and aromatics. Add the water, kosher salt, and toasted sesame oil. Cover the saucepan and bring to a full simmer over high heat, then reduce to low and let it cook for 20 minutes until the water has fully absorbed. Remove the lid and fluff the rice gently before serving.
- Make the Teriyaki Sauce: In a small bowl, combine the low sodium soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sambal oelek, and cornstarch. Whisk well until the sugar and cornstarch are fully dissolved and the sauce is smooth. Set this aside for later use.
- Prepare the Sriracha Mayo: In a separate small bowl, mix the high-quality mayonnaise with the sriracha until fully combined. Adjust the spice level according to preference. Set aside to use as a topping later.
- Cook the Crispy Salmon Bites: Heat a large sauté pan over medium-high heat. Toss the cubed salmon in the 1/4 cup of cornstarch until evenly coated, then drizzle with the tablespoon of toasted sesame oil and gently toss again. Add the 2 tablespoons of avocado oil to the hot pan and sear the salmon cubes for 2 to 3 minutes per side, or until they develop a golden brown crust and crisp up, working in batches if necessary to avoid overcrowding. It’s okay if the salmon is slightly pink inside, as it will finish cooking with the sauce.
- Combine Salmon with Teriyaki Sauce: Once all the salmon bites are seared, return them all to the pan and reduce the heat to medium-low. Pour in the prepared teriyaki sauce and gently stir to coat each piece of salmon thoroughly. Let it cook for an additional 1 to 2 minutes until the sauce thickens and clings to the salmon perfectly.
- Assemble the Bowls: In serving bowls, layer a generous scoop of the ginger scallion rice at the bottom. Top with several crispy teriyaki salmon bites, followed by cooked shelled edamame, sliced cucumbers, shredded purple cabbage, and fresh avocado slices. Drizzle the sriracha mayo over the top and sprinkle with toasted sesame seeds for garnish. Serve immediately and enjoy the medley of fresh textures and savory flavors.
Notes
- For added crunch, consider adding toasted nuts like crushed cashews or peanuts as garnish.
- The salmon is best served slightly pink inside to maintain tenderness; avoid overcooking during searing.
- Adjust sambal oelek and sriracha quantities according to your heat preference.
- To save time, purchase pre-cut salmon cubes from your fishmonger if available.
- Use low sodium soy sauce to prevent the dish from becoming too salty.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure rice is thoroughly rinsed to achieve fluffy, non-sticky grains.
