Description
A flavorful and vibrant Crispy Salmon Rice Bowl featuring golden seared salmon bites glazed in a homemade teriyaki sauce, served over aromatic ginger scallion jasmine rice, complemented by fresh edamame, cucumber, shredded cabbage, and creamy avocado, finished with a spicy sriracha mayo drizzle and sesame seed garnish. This dish balances crispy textures with fresh vegetables and a delightful umami glaze, perfect for a satisfying yet healthy meal.
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
- 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 Sriracha Mayo
- ¼ cup high quality real mayonnaise
- 1 Tablespoon sriracha (adjust to spice preference)
For the Crispy Salmon Bites
- 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
- 1 cup cooked shelled edamame
- 1 cup sliced cucumber
- 1.5 cups shredded purple cabbage
- 1 avocado, sliced
- 2 Tablespoons sesame seeds (for garnish, optional)
Instructions
- Prepare Ginger Scallion Rice: Heat a medium saucepan over medium heat and add avocado oil. Rinse jasmine rice in a fine mesh sieve under cold water until water runs clear, then drain well. When the oil is hot, sauté the grated ginger, minced garlic, and white parts of scallions for about one minute until fragrant. Add the rinsed rice, stirring to fully coat the rice with oil and aromatics. Pour in water, add kosher salt and toasted sesame oil. Cover the pot and bring to a full simmer over high heat, then reduce heat to low and let cook undisturbed for 20 minutes or until water is fully absorbed. Uncover and fluff rice gently 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 until sugar is fully dissolved and mixture is smooth. Set aside to use later.
- Prepare Sriracha Mayo: In a separate small bowl, combine the mayonnaise and sriracha sauce, adjusting the spiciness to taste. Stir until smooth and set aside for drizzling at serving.
- Cook Crispy Salmon Bites: Heat a large sauté pan over medium-high heat and add the avocado oil. Toss cubed salmon with cornstarch thoroughly to coat, then drizzle with toasted sesame oil. Carefully place salmon cubes in the hot pan without overcrowding and sear for 2-3 minutes on each side until golden brown and crispy. Cook in batches if necessary. Avoid overcooking as a slight pink center is preferable since they will be reheated with sauce.
- Glaze Salmon in Teriyaki: Once all salmon pieces are seared, return them all to the pan and reduce heat to medium-low. Pour the prepared teriyaki sauce over the salmon and gently stir to coat each piece. Cook for an additional 1-2 minutes until the sauce thickens and clings to the salmon.
- Assemble Bowls: Place a portion of the ginger scallion jasmine rice at the bottom of each serving bowl. Top with glazed crispy salmon bites, cooked edamame, sliced cucumber, shredded purple cabbage, and sliced avocado. Drizzle with sriracha mayo and garnish with sesame seeds if desired. Serve immediately for best texture and flavor.
Notes
- Use low sodium soy sauce to prevent the teriyaki sauce from becoming too salty.
- Adjust the amount of sriracha and sambal oelek to control the spice level according to your preference.
- For faster prep, ask your fishmonger to cube salmon and remove skin and bones.
- You can substitute avocado oil with another neutral oil like grapeseed or canola if unavailable.
- Cooking salmon in batches ensures a crispy exterior without overcrowding the pan to steam the fish.
- If you prefer, substitute jasmine rice with basmati or short-grain rice for variation.
