If you’ve been on the hunt for a vibrant, deeply flavorful dish that makes dinner feel like a celebration, then you’re going to adore this Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe. Each component plays a starring role — from perfectly crispy salmon bites glazed in a savory-sweet teriyaki sauce to fragrant ginger scallion jasmine rice and that addictive creamy-spicy sriracha mayo. It’s a joyful bowl of textures and bold, fresh flavors that’s both comforting and exciting in every bite. Trust me, once you try this recipe, it will become one of your go-to crowd-pleasers for weeknights or entertaining friends alike.
Ingredients You’ll Need
The beauty of this Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe is how each ingredient brings something important to the table, from aroma to texture to that perfect balance of richness and heat. The ingredients are straightforward but thoughtfully chosen to deliver a bowl that’s both nutritious and unbelievably tasty.
- Avocado oil: Provides a high smoke point for sautéing and a mild, buttery flavor.
- Scallions (green onions): Separating the green and white parts lets you layer flavors perfectly, with whites for cooking and greens for garnish.
- Garlic cloves: Adds a warm pungency that wakes up every layer of the dish.
- Fresh ginger: Offers a zesty brightness essential for the rice and sauce components.
- White jasmine rice: The fragrant, fluffy base of the ginger scallion rice.
- Toasted sesame oil: Imparts a nutty depth, especially in the rice and salmon preparation.
- Kosher salt: Balances and enhances all the natural flavors.
- Mayonnaise: Creates the creamy base of the spicy sriracha mayo for a luscious finish.
- Sriracha: Adds that perfect kick of heat to the mayo and can be adjusted to your spice tolerance.
- Low sodium soy sauce: Key for the teriyaki sauce’s savory backbone without overpowering saltiness.
- Rice vinegar: Brings a gentle tang that cuts through richness gracefully.
- Brown sugar: Gives the teriyaki its sweet caramel-like notes.
- Sambal oelek: Adds a vibrant chili heat to the teriyaki sauce, enhancing complexity.
- Cornstarch: Used twice—to give crispiness to the salmon and to thicken the teriyaki glaze.
- Fresh salmon: The star protein, cut into bite-sized cubes for maximum crispy edges and sauce absorption.
- Edamame: Provides a pop of color, protein, and satisfying bite in the bowls.
- Cucumber: Adds refreshing crunch and coolness.
- Shredded purple cabbage: Offers vibrant color and a crisp texture contrast.
- Avocado: Lends silky creaminess that pairs wonderfully with the spicy mayo.
- Sesame seeds: Optional but highly recommended for a toasty, decorative finish.
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 heating avocado oil in a medium saucepan over medium heat. Rinse the jasmine rice until the water runs clear to remove excess starch, then let it drain. When the oil shimmers, add the grated ginger, minced garlic, and the white parts of the scallions, sautéing briefly until aromatic—about a minute is perfect. Stir in the rinsed rice so every grain is coated in this fragrant oil mixture. Next, add water, kosher salt, and toasted sesame oil. Bring to a full simmer, cover, and reduce heat to low for 20 minutes until the rice is tender and all the liquid absorbed. Before serving, fluff and stir the rice to mix all the flavors thoroughly.
Step 2: Whisk Up the Teriyaki Sauce
While the rice cooks, combine the low sodium soy sauce, rice vinegar, brown sugar, garlic, ginger, sambal oelek, and cornstarch in a small bowl. Whisk vigorously until the sugar dissolves and the mixture is smooth. This sauce will provide that irresistible sweet and spicy glaze for the crispy salmon bites, so mix it well and set it aside for later.
Step 3: Make the Spicy Sriracha Mayo
In a small bowl, simply combine the mayonnaise with your preferred amount of sriracha. Give it a good stir until it’s creamy and evenly blended. This sauce is the creamy, spicy crescendo that brings the whole bowl together, adding a cool heat that balances the salmon’s rich glaze.
Step 4: Create the Crispy Salmon Bites
Heat a large sauté pan over medium-high heat. Toss your cubed salmon in cornstarch, coating each piece thoroughly, then drizzle on the toasted sesame oil. Carefully place the salmon cubes in the hot pan, allowing them to sear untouch for 2 to 3 minutes per side until golden and crispy. Do this in batches if necessary to avoid overcrowding. The goal is a delicate crust with tender, just-pink centers. Once browned, return all the salmon to the pan, reduce the heat to medium-low, and pour in the teriyaki sauce you prepared earlier. Gently stir to coat all salmon pieces and cook a couple more minutes until the sauce thickens beautifully and clings to every bite.
Step 5: Assemble Your Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe
At last, lay down a generous serving of your ginger scallion rice at the base of each bowl. Add crispy salmon bites on top, then scatter vibrant edamame, crunchy cucumber slices, shredded purple cabbage, and silky avocado wedges around. Drizzle your spicy sriracha mayo over everything, sprinkle with toasty sesame seeds if you like, and get ready for the best bowl you’ve made all week.
How to Serve Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe
Garnishes
Fresh garnishes make all the difference in brightening flavors and elevating presentation. Thinly sliced scallion greens add a fresh onion bite, while a sprinkle of toasted sesame seeds gives eye-catching texture and a subtle nuttiness. For that extra zing, you can toss on some pickled ginger or a handful of microgreens to add freshness and color that pops beautifully against the salmon and rice.
Side Dishes
Keep your sides clean and light to complement the boldness of the bowls. A simple miso soup or a crisp seaweed salad pairs beautifully without competing with flavors. For crunchier texture contrast, serve with some lightly pickled vegetables like daikon radish or carrot ribbons. These sides keep the meal balanced and enhance the Asian-inspired theme.
Creative Ways to Present
Presentation can turn your meal into an experience. Try assembling the bowls on a wooden serving board with small ramekins of extra sriracha mayo and teriyaki sauce for dipping. Or layer ingredients in clear glass jars for a colorful, portable option. You can also serve the salmon bites over a bed of greens for a lighter twist or even turn the components into sushi-style hand rolls for a fun interactive meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and I hope you do), store the salmon, rice, and sauces separately in airtight containers in the refrigerator. This will keep textures intact, so the salmon stays crispier and the rice maintains its fluffy quality. Consume within 2 days for best flavor and freshness.
Freezing
Freezing is not highly recommended for this recipe because cooked salmon’s texture can become crumbly, and the sriracha mayo and rice do not freeze well. However, if necessary, freeze salmon bites separately without sauce, tightly wrapped, for up to one month. Thaw overnight in the refrigerator before reheating gently.
Reheating
When reheating, warm the salmon in a non-stick pan over medium heat just enough to re-crisp the exterior and heat through. Microwave the ginger scallion rice separately until hot, then reassemble bowls fresh to maintain maximum flavor and texture contrast. Add fresh avocado slices and drizzle with sriracha mayo just before serving to keep the creaminess vibrant.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon is perfect for its rich flavor and texture, you can substitute with firm white fish like cod or tuna cubes as a variation. Just adjust cooking times as needed to prevent overcooking.
Is the sriracha mayo very spicy?
The spiciness is customizable. You can add more or less sriracha depending on your heat tolerance, or even substitute with a milder chili sauce to suit your palate perfectly.
Can I make the ginger scallion rice using brown rice?
Yes, brown rice works but will require a longer cooking time and more water. It will lend a nuttier flavor and a chewier texture that pairs nicely with the salmon.
What’s the best way to get crispy salmon without overcooking it?
Coating the salmon cubes evenly in cornstarch and using a hot pan with enough oil to sear helps create crisp edges. Cook in batches to avoid crowding the pan, and turn the salmon only after a good crust has formed.
Can I make this recipe vegetarian or vegan?
This particular recipe centers around salmon, but to make a vegetarian version, try substituting tofu cubes prepared the same way. For vegan options, use vegan mayo and soy sauce substitutes, and be sure to check all sauces to avoid animal products.
Final Thoughts
This Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe is truly a game-changer for anyone looking to elevate weeknight dinners or impress guests without hours in the kitchen. Its flavor layers, textural contrasts, and vibrant colors make it feel special yet approachable. I can’t wait for you to try it and make it your own signature dish—get ready to fall in love with every mouthwatering bite!
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Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Crispy Salmon Rice Bowls featuring tender salmon bites coated in a crispy cornstarch crust, glazed with a flavorful homemade teriyaki sauce, and served over fragrant ginger scallion jasmine rice. This vibrant bowl is finished with fresh edamame, cucumber, shredded cabbage, creamy avocado, a spicy sriracha mayo drizzle, and toasted sesame seeds for a deliciously balanced meal perfect for any night.
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
- ½ teaspoon kosher salt
- 1.5 cups water
- ½ teaspoon toasted sesame oil
For the Teriyaki Sauce
- ¼ cup Low Sodium Soy Sauce (use low sodium to control saltiness)
- 2 Tablespoons rice vinegar
- 2 Tablespoons brown sugar
- 4 cloves garlic, finely minced
- 4 Tablespoons ginger root, grated
- ½ teaspoon sambal oelek (adjust for spice preference)
- 1 teaspoon cornstarch
For the Crispy Salmon
- 1.5 pounds salmon (skin and bones removed, cut into 1.5 inch cubes)
- ¼ cup cornstarch
- 1 tablespoon toasted sesame oil
- 2 tablespoons avocado oil (or other neutral, high heat oil)
For Assembly and Garnish
- 1 cup cooked shelled edamame
- 1 cup sliced cucumber
- 1.5 cups shredded purple cabbage
- 1 avocado, sliced
- 2 Tablespoons sesame seeds (optional)
- ¼ cup high quality real mayonnaise
- 1 tablespoon sriracha (adjust to taste)
Instructions
- Prepare 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 water runs clear, then allow it to drain. Once the oil is hot, add grated ginger, minced garlic, and the white parts of the scallions. Sauté for about one minute until fragrant. Add the rice and stir well to coat each grain with oil and aromatics. Pour in the water, add kosher salt and toasted sesame oil. Cover the saucepan and increase heat to bring it to a full simmer. Then, reduce heat to low and cook uncovered for 20 minutes, or until the rice absorbs all the water. Stir before serving.
- Make Teriyaki Sauce: In a small bowl, whisk together low sodium soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sambal oelek, and cornstarch. Ensure the sugar is fully dissolved and the mixture is well combined. Set aside.
- Prepare Sriracha Mayo: In another small bowl, combine the mayonnaise and sriracha. Stir thoroughly until smooth. Adjust spice level according to your preference and set aside.
- Cook Crispy Salmon Bites: Heat a large sauté pan over medium-high heat and add avocado oil. Toss the salmon cubes in cornstarch so they are fully coated, then drizzle with toasted sesame oil. When the pan is hot, add the salmon cubes in batches to avoid overcrowding. Sear the salmon cubes for 2-3 minutes per side until golden brown and crispy, but still slightly pink in the center. Remove and set aside.
- Glaze Salmon with Teriyaki Sauce: Return all seared salmon pieces to the pan, reduce heat to medium-low, and pour the prepared teriyaki sauce over them. Gently stir the salmon so it gets well coated with the sauce. Cook for an additional 1-2 minutes until the sauce thickens slightly and clings to the salmon.
- Assemble the Bowls: Place a generous serving of the ginger scallion rice at the bottom of each bowl. Top with crispy teriyaki salmon bites, cooked edamame, sliced cucumber, shredded purple cabbage, and avocado slices. Drizzle with sriracha mayo and sprinkle with sesame seeds if desired. Serve immediately and enjoy a flavorful, nutritious meal.
Notes
- Use low sodium soy sauce to control the salt level and avoid an overly salty teriyaki sauce.
- Cutting salmon into uniform 1.5 inch cubes ensures even cooking and easy portioning.
- Do not overcrowd the pan when searing salmon to maintain crispiness.
- A little pink in the center of salmon is desirable for moist, tender bites and safe when cooked to medium rare inside.
- Adjust sambal oelek and sriracha quantities based on your spice tolerance.
- Rinsing jasmine rice before cooking removes excess starch, preventing it from getting gummy.
- This recipe can be easily doubled for larger gatherings.
- For a gluten-free option, ensure soy sauce is gluten-free tamari.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
