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Crispy Salmon Rice Bowls

Crispy sesame-teriyaki salmon served over ginger-scallion jasmine rice with fresh veggies and spicy mayo.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 1 Tablespoon avocado oil
  • 3 scallions (green onions) thinly sliced, separate green and white parts
  • 2 garlic cloves minced
  • 1 Tablespoon ginger finely grated
  • 1 cup jasmine rice
  • 1/2 teaspoon toasted sesame oil
  • 1/2 tsp kosher salt
  • 1.5 cups water
  • 1/4 cup mayonnaise use high quality real mayonnaise
  • 1 Tablespoon riracha adjust to taste
  • 1/4 cup low sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons brown sugar
  • 4 garlic cloves finely minced (for teriyaki)
  • 4 Tablespoons ginger root grated (for teriyaki)
  • 1/2 tsp sambal oelek use more if you like it spicy
  • 1 tsp cornstarch for teriyaki sauce
  • 1.5 pounds salmon skin and bones removed, cut into 1.5-inch cubes
  • 1/4 cup cornstarch for dredging salmon
  • 1 Tablespoon toasted sesame oil for tossing salmon
  • 2 Tablespoons avocado oil or other neutral high-heat oil
  • 1 cup cooked shelled edamame
  • 1 cup cucumber sliced
  • 1.5 cups purple cabbage shredded
  • 1 avocado sliced
  • 2 Tablespoons sesame seeds for garnish, optional

Instructions

  • Rinse 1 cup jasmine rice under cold water in a fine mesh sieve until the water runs clear; drain.
  • Heat 1 Tablespoon avocado oil in a medium saucepan over medium heat. Add grated ginger, 2 minced garlic cloves, and the white parts of the scallions; sauté about 1 minute until fragrant.
  • Add the drained rice to the pan and stir to coat in the aromatics and oil. Pour in 1.5 cups water, 1/2 tsp kosher salt, and 1/2 teaspoon toasted sesame oil; cover and bring to a simmer.
  • Once simmering, reduce heat to low, cover, and cook for 20 minutes or until water is absorbed; uncover and fluff before serving.
  • While rice cooks, whisk together teriyaki sauce: 1/4 cup low sodium soy sauce, 2 Tablespoons rice vinegar, 2 Tablespoons brown sugar, 4 minced garlic cloves, 4 Tablespoons grated ginger, 1/2 tsp sambal oelek, and 1 tsp cornstarch until sugar and cornstarch are dissolved; set aside.
  • Make sriracha mayo by stirring 1/4 cup mayonnaise with 1 Tablespoon sriracha in a small bowl; set aside.
  • Pat 1.5 pounds cubed salmon dry. Toss the cubes in 1/4 cup cornstarch until lightly coated, then drizzle with 1 Tablespoon toasted sesame oil.
  • Heat a large sauté pan over medium-high heat and add 2 Tablespoons avocado oil. Working in batches if needed, sear the salmon cubes 2–3 minutes per side until browned and crispy; avoid overcooking so centers remain slightly pink.
  • Return all cooked salmon to the pan, reduce heat to medium-low, pour in the prepared teriyaki sauce, and gently stir to coat. Cook 1–2 minutes until the sauce begins to thicken and glaze the salmon.
  • Assemble bowls: divide the ginger-scallion rice among bowls, top with crispy salmon, edamame, sliced cucumber, shredded purple cabbage, and avocado slices. Drizzle with sriracha mayo and sprinkle with sesame seeds before serving.

Equipment

  • Medium Saucepan
  • Fine Mesh Sieve
  • large sauté pan or skillet
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Spatula or tongs

Notes

  • Store leftovers separately in sealed containers in the fridge for up to 3 days.