Crispy Salmon Rice Bowls

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Crispy Salmon Rice Bowls

Prep Time20

Cook Time20

Course: Dinner

Cuisine: American, Asian

Keyword: main course

Servings: servings

Author: Meghan McMorrow | Fox and Briar

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.

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