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

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
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)

Cook Mode Prevent your screen from going dark

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