Name: Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian Fusion
Ingredients: 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; 1/2 teaspoon toasted sesame oil; ½ teaspoon kosher salt; 1.5 cups water; 1/4 cup Low Sodium Soy Sauce; 2 Tablespoons rice vinegar; 2 Tablespoons brown sugar; 4 cloves garlic, finely minced; 4 Tablespoons ginger root, grated; 1/2 teaspoon sambal oelek; 1 teaspoon cornstarch; 1/4 cup high quality real mayonnaise; 1 tablespoon sriracha (adjust to taste); 1.5 pounds salmon, skin and bones removed, cut into 1.5 inch cubes; 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 Tablespoons sesame seeds (for garnish, optional)

Jump to Recipe·4 from 9 reviews

If you’re craving a dish that bursts with flavor, texture, and just the right kick of spice, then this Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe is going to become your new favorite go-to. Imagine perfectly seared, crispy salmon cubes glazed in a luscious teriyaki sauce, served atop fragrant ginger scallion-infused jasmine rice, and complemented by fresh, crunchy veggies with a drizzle of creamy, spicy sriracha mayo. It’s a harmonious dance of tastes and textures that’s simple enough for a weeknight meal yet special enough to impress friends and family alike.

Ingredients You’ll Need

A metal bowl filled with several pieces of orange-pink food chunks covered in white flour dust. The chunks have uneven shapes and soft texture, with flour coating both the pieces and the sides of the bowl. The bowl sits on a white marbled surface that adds a clean background contrast. photo taken with an iphone --ar 4:5 --v 7

Every ingredient here plays a crucial role in making these bowls sing. From the bright freshness of scallions to the crispy texture of salmon, each element adds something unique, turning a simple bowl into a full-on experience of flavor and color.

Avocado oil: A mild, high-heat oil perfect for sautéing and crisping the salmon beautifully.
Scallions (green onions): Their sharpness and subtle sweetness create a fragrant base and garnish for both the rice and bowls.
Garlic cloves: Adds a warm, savory note essential to the depth of the ginger scallion rice and sauces.
Fresh ginger: This zesty root brightens up the rice and sauce with a fresh kick.
White jasmine rice: Fragrant and slightly sticky, it perfectly absorbs all the aromatics and sauces.
Toasted sesame oil: A nutty finish that elevates the rice and salmon’s flavor profiles.
Kosher salt: Enhances all the flavors without overpowering them.
Real mayonnaise: Provides a creamy base for the spicy sriracha mayo drizzle.
Sriracha: Brings the perfect amount of heat and tang to the mayo sauce.
Low sodium soy sauce: Adds a savory umami punch while keeping salt levels balanced.
Rice vinegar: Gives a subtle tang to the teriyaki sauce, cutting through richness.
Brown sugar: Sweetness that balances the salty and spicy components perfectly.
Sambal oelek: An extra spicy chili element to deepen the heat in the teriyaki glaze.
Cornstarch: Used twice—first to crisp the salmon coating, then to thicken the teriyaki sauce.
Fresh salmon (skin and bones removed): The star ingredient, cut into perfect cubes for crispy searing.
Cooked shelled edamame: Adds a subtle nutty crunch and vibrant green color to the bowls.
Sliced cucumber: Refreshes the palate with cool, crisp bites.
Shredded purple cabbage: For color, texture, and a slightly sweet crunch.
Avocado: Silky smooth, it brings creaminess that balances the spicy mayo.
Sesame seeds (optional): For a toasty, nutty garnish that finishes off the bowls beautifully.

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 rinsing the jasmine rice under cold water until the runoff is clear—that’s the secret to fluffy, non-sticky rice. Heat avocado oil in a medium saucepan and gently sauté the grated ginger, minced garlic, and white parts of the scallions until their irresistible aroma fills your kitchen. Stir in the rice to coat every grain in that flavorful oil mixture before adding water, kosher salt, and toasted sesame oil. Cover and simmer gently until the rice is tender and fragrant with all those wonderful scents.

Step 2: Whisk Together the Teriyaki Sauce

In a small bowl, blend the low sodium soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sambal oelek, and cornstarch until the sugar dissolves completely. Setting this aside allows the flavors to meld while you cook, so when the salmon hits the pan, you’re ready to pour over a glossy, tangy glaze.

Step 3: Mix the Spicy Sriracha Mayo

Combine the real mayonnaise with sriracha in a small bowl, adjusting the heat to your taste. This creamy, spicy sauce will add the perfect finishing touch to your bowls, giving them a luscious bite that ties everything together.

Step 4: Sear the Salmon Cubes to Crispy Perfection

Pat the salmon cubes dry, then toss them in cornstarch to create that sought-after crispy coating. Drizzle with toasted sesame oil for a subtle nutty aroma. In a hot pan, sear each piece for 2 to 3 minutes per side until they develop a golden-brown crust. Don’t overcrowd your pan to ensure every bite crisps up nicely. Remember, a little pink in the center is perfect—it keeps your salmon tender when combined with the sauce later.

Step 5: Glaze the Salmon with Teriyaki Sauce

Return all the salmon to the pan on medium low heat, then pour over the teriyaki sauce. Gently toss the pieces until each bite is luxuriously coated. Let the sauce thicken slightly, hugging the edges of each crispy cube, creating that irresistible sticky glaze that will have everyone reaching for seconds.

Step 6: Assemble the Bowls

Start with a generous bed of the ginger scallion rice, then artfully arrange the crispy salmon bites alongside vibrant edamame, sliced cucumbers, shredded purple cabbage, and creamy avocado slices. Drizzle everything with the spicy sriracha mayo and finish with a sprinkle of sesame seeds for a bit of crunch and extra flavor. Each bowl is a colorful, hearty masterpiece waiting to be devoured.

How to Serve Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe

A white bowl filled with evenly spread white rice at the bottom forms the first layer. On top, there are five orange glazed pieces of salmon sprinkled with white sesame seeds, arranged mainly on the right side of the bowl. On the left side, there are three slices of light green avocado neatly placed, next to three circular green cucumber slices. Above the cucumbers is a small pile of thinly sliced purple cabbage, and next to that a cluster of bright green edamame beans. The entire bowl is drizzled with a light brown sauce in thin lines. The bowl sits on a white marbled surface with a silver fork on the bottom left corner and a blue and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshness and texture are the keys to elevating these bowls. Sprinkle additional sliced scallion greens and toasted sesame seeds for a beautiful presentation and extra flavor pops. If you love a bit more heat, a light drizzle of extra sriracha or even thinly sliced fresh chile peppers can add exciting layers.

Side Dishes

Pair your crispy salmon rice bowls with simple sides like steamed dumplings, miso soup, or even a refreshing seaweed salad. These sides complement the main dish without overpowering those vibrant bowl flavors, creating a well-rounded meal that excites every taste bud.

Creative Ways to Present

Try layering the bowls in clear glass jars for a picnic-ready option, or serve the salmon and rice over crispy lettuce leaves for a fun twist. You can also swap out jasmine rice for cauliflower rice to lighten things up or add pickled ginger to introduce a tangy contrast. These options make this recipe your versatile kitchen superstar.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in airtight containers in the refrigerator for up to three days. Keep the spicy sriracha mayo separate if possible to maintain its freshness and texture. The salmon remains tender, and the rice stays fragrant, ready for a quick reheat and second helping.

Freezing

Freezing is possible but not ideal for best texture. If you do freeze, place the salmon bites and rice separately in freezer-safe containers. Use within one month for optimal flavor. Avoid freezing the sriracha mayo as it can separate upon thawing.

Reheating

To reheat, gently warm the salmon and rice in a pan over medium heat to preserve that crispy exterior and avoid drying out the salmon. Add a splash of water or low sodium soy sauce to refresh the rice if needed. Reapply fresh sriracha mayo after reheating for that creamy, spicy kick just like when freshly made.

FAQs

Can I use other types of fish instead of salmon?

Absolutely! While salmon’s rich flavor and fatty texture make it perfect for this recipe, firm white fish like cod or halibut can also work. Just adjust cooking time since they tend to cook faster and flake more easily.

How spicy is the sriracha mayo and can I make it milder?

The sriracha mayo delivers a pleasant heat that complements the dish without overwhelming it. You can easily tweak the spiciness by adding more or less sriracha, or even mixing in a bit of extra mayo if you want a milder sauce.

Is jasmine rice the only best rice to use here?

Jasmine rice offers the perfect fragrant aroma and slightly sticky texture that pairs brilliantly with this dish. You can substitute with basmati or other long-grain rice varieties, but jasmine is definitely the best for authentic flavor and texture.

Can I prepare any parts of this recipe ahead of time?

Yes! You can prepare the ginger scallion rice and teriyaki sauce a day in advance and store them chilled. Freshly searing the salmon just before serving will always guarantee the crispiest result, but the other components hold up very well ahead of time.

What if I don’t have sambal oelek for the teriyaki sauce?

Sambal oelek adds a nice chili depth to the sauce, but if you don’t have it, you can substitute with chili garlic sauce, a pinch of cayenne pepper, or just omit it altogether. The dish still shines with the other flavorful ingredients.

Final Thoughts

This Crispy Salmon Rice Bowls with Ginger Scallion Rice and Spicy Sriracha Mayo Recipe is a celebration of bold flavors, vibrant textures, and ease in the kitchen. It’s one of those dishes that feels both comforting and exciting, perfect for sharing with those you love or making any meal feel special. Give it a try and watch how quickly it becomes a cherished favorite in your home too!