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Crispy Salmon served in a rice bowl topped with vegetables

Crispy Salmon Rice Bowls

A delightful fusion of flavors and textures featuring crispy salmon bites on fluffy ginger scallion rice, perfect for busy weeknights or leisurely weekends.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian, Fusion
Calories: 600
Ingredients Method Notes

Ingredients
  

Ginger Scallion Rice
  • 1 Tablespoon avocado oil Adds a rich flavor
  • 3 pieces scallions, thinly sliced (green and white parts separated) For crunch and flavor
  • 2 cloves garlic, minced Adds aromatic depth
  • 1 Tablespoon ginger, finely grated Brings zest to the rice
  • 1 cup white jasmine rice Soft and sticky
  • ½ teaspoon toasted sesame oil Enhances flavor
  • ½ teaspoon kosher salt To balance flavors
  • 1.5 cups water Essential for cooking rice
Teriyaki Sauce
  • ¼ cup low-sodium soy sauce Provides umami flavor
  • 2 Tablespoons rice vinegar Adds tanginess
  • 2 Tablespoons brown sugar Balances savory elements
  • 4 cloves garlic, finely minced Enhances flavor
  • 4 Tablespoons ginger root, grated Intensifies flavor
  • ½ teaspoon sambal oelek Adds spiciness
  • 1 teaspoon cornstarch Thickens the sauce
Crispy Salmon
  • 1.5 pounds salmon, skin and bones removed, cut into 1.5-inch cubes Main protein source
  • ¼ cup cornstarch Coats salmon for crispiness
  • 1 Tablespoon toasted sesame oil Adds flavor during cooking
  • 2 Tablespoons avocado oil For high-heat cooking
Toppings
  • 1 cup cooked shelled edamame Adds protein and color
  • 1 cup sliced cucumber Balances flavors
  • 1.5 cups shredded purple cabbage Adds texture
  • 1 piece avocado, sliced Adds creaminess
  • 2 Tablespoons sesame seeds (for garnish, optional) For added flavor
Sriracha Mayo
  • ¼ cup high-quality real mayonnaise Creamy base for the sauce
  • 1 Tablespoon sriracha Adds spiciness

Method
 

Prepare Ginger Scallion Rice
  1. Heat a medium saucepan over medium heat and add avocado oil.
  2. Rinse the rice in a fine mesh sieve until the water runs clear, allowing it to drain.
  3. When the oil is hot, add ginger, garlic, and the white parts of the scallions. Sauté for about a minute until aromatic.
  4. Add the rice, stirring to coat it with oil and blend it with the aromatics.
  5. Pour in the water, salt, and sesame oil. Cover, increase the heat, and bring it to a simmer.
  6. Reduce the heat to low and cook for 20 minutes or until the water fully absorbs. Uncover and stir before serving.
Prepare Teriyaki Sauce
  1. In a small bowl, combine all ingredients for the teriyaki sauce: low-sodium soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sambal oelek, and cornstarch.
  2. Whisk until the sugar dissolves and set aside.
Make Sriracha Mayo
  1. In another small bowl, mix together the mayonnaise and sriracha, adding more sriracha for an extra kick. Set aside.
Cook Salmon
  1. Heat a large sauté pan over medium-high heat.
  2. Toss cubed salmon in ¼ cup cornstarch and drizzle with toasted sesame oil.
  3. Sear the salmon, cooking for 2-3 minutes per side until golden and crispy, in batches if necessary.
  4. Once all salmon is cooked, return all pieces to the pan, reduce the heat to medium-low, and pour the teriyaki sauce over the salmon.
  5. Gently stir, allowing the salmon pieces to coat in sauce. Cook for 1-2 minutes until the sauce thickens slightly.
Assemble Bowls
  1. Start by adding a serving of ginger scallion rice to the bottom of a bowl.
  2. Top it with crispy salmon bites, a handful of edamame, sliced cucumbers, shredded cabbage, and avocado.
  3. Drizzle generously with sriracha mayo, sprinkle with sesame seeds, and serve!

Notes

Use leftover rice to save time or substitute salmon with other fish or tofu for a vegetarian option. Customize toppings based on preference.