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Crispy Salmon Rice Bowls have sticky salmon bites, crunchy veggies, and creamy avocado on a bed of ginger scallion rice, all topped with spicy sriracha mayo. This flavor bomb of a meal will perk up your weekday dinner doldrums!
The best crispy salmon rice bowls
I have been making these crispy salmon rice bowls on repeat lately. We love salmon in my house and I make it for dinner about once a week. I love the sweet and spicy flavors here from a homemade teriyaki inspired sauce, plus the combination of textures from the toppings and the fragrant ginger scallion rice.
Teriyaki sauce for crispy salmon bowls
I would say this sauce is teriyaki inspired, it is a variation of a sauce I have been making for years that is savory and sweet, with lots of flavor from garlic and ginger.
Ingredients for Teriyaki inspired sauce
- Low Sodium Soy Sauce – Be sure to use LOW SODIUM not regular, or it will be too salty.
- Brown Sugar – you can sub honey, but the brown sugar will make the sauce more balanced.
- Rice Vinegar – gives a little tang to the sauce
- Garlic – I like to use a garlic press for finely minced garlic
- Grated ginger root – use a microplane to make grating fresh ginger easy!
- Toasted sesame oil – be sure to get the toasted sesame oil rather than regular for the best flavor.
- Sambal Oelek – this is an Indonesian chili paste, however you can sub sriracha or chili garlic sauce here also.
How to make Crispy Salmon Rice Bowls
Here is an overview of how to make salmon bowls. Scroll down for the full recipe with notes and tips.
- Make the Ginger Scallion Rice
- Make the teriyaki sauce.
- Make the sriracha mayo.
- Cut salmon into 1.5 inch cubes (Time saving tip! Ask your butcher to do this for you when you buy it. You can also ask them to remove the skin if you want.)
- Toss the salmon in the cornstarch, then toss in sesame oil.
- Heat a sauté pan over medium high heat, add avocado oil.
- sear the salmon, 2-3 minutes per side, until browning and turning crispy. This may need to be done in batches to avoid over crowding the pan. Don’t overcook, a little pink in the middle is ok as it will be returned to heat with the sauce.
- When all salmon is cooked, return all salmon to the pan, reduce heat to medium low and pour in sauce. Gently stir, turning salmon pieces to fully coat in sauce. Cook for 1-2 minutes, until sauce has started to thicken.
- Assemble bowls: In a bowl, add rice, top with salmon, edamame, cucumber, cabbage and avocado. Drizzle sriracha mayo over the top, sprinkle with sesame seeds.
Make ahead and storage tips
- To make this ahead of time: make the ginger scallion rice, sriracha mayo, and teriyaki sauce. Cook and shell the edamame if needed, and cut up the vegetables. Cut the salmon into cubes. Salmon will be best if prepared right before eating, but if you need to you can also prepare the salmon ahead of time. Store everything separate and assemble bowls right before eating.
- To store leftovers: Store components of the bowl in separate, air tight containers in the refrigerator. When ready to eat, salmon an be eaten cold or reheated in the microwave or in a pan on the store top. Assemble bowls before eating. Leftovers can be kept in the fridge for up to 3 days.
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Crispy Salmon Rice Bowls
Ingredients
Ginger Scallion Rice
- 1 Tablespoon avocado oil
- 3 scallions green onions thinly sliced green and white parts separated
- 2 garlic cloves minced
- 1 Tablespoons ginger finely grated
- 1 cups rice white jasmine rice
- 1/2 teaspoons toasted sesame oil
- ½ tsp kosher salt
- 1.5 cups water
Sriracha Mayo
- 1/4 cup high quality real mayonnaise
- 1 tablespoon sriracha Use more if you like it spicy, less if you don't like spice
Teriyaki Sauce
- 1/4 cup Low Sodium Soy Sauce *be sure to use low sodium or the sauce will be too salty
- 2 TBSP rice vinegar
- 2 TBSP brown sugar
- 4 cloves garlic finely minced
- 4 TBSP ginger root grated
- 1/2 tsp sambal oelek use more if you would like it spicy
- 1 tsp cornstarch
For Salmon Bowls
- 1.5 pounds salmon skin and bones removed, cut into 1.5 inch cubes (you can ask you butcher to do this when buying it to save time)
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 2 tablespoons avocado oil or other neutral, high heat oil
- 1 cup cooked shelled edamame
- 1 cup sliced cucumber
- 1.5 cups shredded purple cabbage
- 1 avocado sliced
- 2 TBSP sesame seeds for garnish, optional
Instructions
- First make the Ginger Scallion rice. Heat a medium sauce pan over medium heat, add avocado oil. Rinse rice in a fine mesh sieve until water runs clear, allow water to drain off and set aside.
- When oil is hot, add the ginger, garlic and scallions. Sauté for about a minute, until fragrant. Add the rice and stir until rice is coated with oil and fully mixed with aromatics. Add the water, salt and sesame oil. Cover and increase heat. Bring to a full simmer, then reduce heat to low. Allow to simmer for 20 minutes, or until water has been absorbed. Uncover and stir before serving.
- Next, make the teriyaki sauce. Combine all ingredients for teriyaki sauce in a small bowl, whisk until sugar is dissolved and all ingredients combined. Set aside.
- Make the Sriracha Mayo. In a small bowl, combine the mayo and sriracha, stir to combine. Set aside.
- Make the crispy salmon bites. Heat Large Sauté pan over medium high heat.
- Toss cubed salmon in ¼ cup cornstarch, drizzle with sesame oil
- Sear the salmon, 2-3 minutes per side, until browning and turning crispy. This may need to be done in batches to avoid over crowding the pan. Don't overcook, a little pink in the middle is ok as it will be returned to heat with the sauce.
- When all salmon is cooked, return all salmon to the pan, reduce heat to medium low and pour in sauce. Gently stir, turning salmon pieces to fully coat in sauce. Cook for 1-2 minutes, until sauce has started to thicken.
- Assemble the bowls: Place a serving of ginger scallion rice in the bottom of a bowl. Add some crispy salmon bites, edamame, cucumbers, shredded cabbage and avocado to the bowl. Drizzle with sriracha mayo, sprinkle with sesame seeds and serve.
Notes
Leftover: store each item in a separate sealed container in the fridge for up to 3 days.
Nutrition
Serving: 1g | Calories: 586kcal | Carbohydrates: 46g | Protein: 30g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 766mg | Potassium: 1064mg | Fiber: 5g | Sugar: 6g | Vitamin A: 431IU | Vitamin C: 21mg | Calcium: 106mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
