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
Scale
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.
