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

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4 from 9 reviews

  • Author: Molly
  • Total Time: 40 minutes
  • Yield: 6 servings

Description

Delight in these Crispy Salmon Rice Bowls featuring tender salmon cubes seared to perfection and coated in a homemade teriyaki sauce. Served over fragrant ginger scallion jasmine rice and topped with fresh edamame, crisp cucumber, purple cabbage, creamy avocado, and a spicy sriracha mayo drizzle, this dish offers a perfect balance of flavors and textures for a satisfying meal.

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
  • 1/2 teaspoon toasted sesame oil
  • ½ teaspoon kosher salt
  • 1.5 cups water

For the Teriyaki Sauce

  • 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

For the Sriracha Mayo

  • 1/4 cup high quality real mayonnaise
  • 1 tablespoon sriracha (adjust to taste)

For the Crispy Salmon

  • 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)

For the Bowls

  • 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

  1. Prepare the Ginger Scallion Rice: Heat a medium saucepan over medium heat and add avocado oil. Rinse the jasmine rice in a fine mesh sieve under cold water until the water runs clear, then drain well. When the oil is hot, add the grated ginger, minced garlic, and the white parts of the scallions. Sauté for about one minute until fragrant. Add the drained rice and stir thoroughly to coat each grain with the oil and aromatics.
  2. Cook the Rice: Pour in the water, toasted sesame oil, and kosher salt. Cover the saucepan and increase the heat until the water reaches a full simmer. Then reduce the heat to low and allow the rice to simmer gently for 20 minutes or until all the water is absorbed. Remove the lid and fluff the rice with a fork, mixing in the green parts of the scallions before setting aside.
  3. Make the Teriyaki Sauce: In a small bowl, whisk together the low sodium soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sambal oelek, and cornstarch until the sugar is dissolved and the mixture is smooth. Set aside.
  4. Prepare the Sriracha Mayo: Combine the mayonnaise and sriracha in a small bowl. Adjust the spiciness by adding more or less sriracha according to your preference. Stir well and set aside.
  5. Cook the Salmon: Heat a large sauté pan over medium-high heat and add the avocado oil. Toss the salmon cubes evenly in 1/4 cup cornstarch, then drizzle with toasted sesame oil. Sear the salmon cubes in the hot pan for 2-3 minutes per side until golden brown and crispy. Cook in batches if needed to avoid overcrowding. Avoid overcooking to keep the center slightly pink as the salmon will be cooked further with the sauce.
  6. Coat Salmon with Sauce: Once all salmon pieces are seared, return them all to the pan and reduce the heat to medium-low. Pour the prepared teriyaki sauce over the salmon and gently stir to coat all pieces evenly. Cook for an additional 1-2 minutes until the sauce begins to thicken and cling to the salmon cubes.
  7. Assemble the Bowls: In each serving bowl, place a generous portion of the ginger scallion jasmine rice. Top with crispy salmon bites, cooked edamame, sliced cucumber, shredded purple cabbage, and sliced avocado. Drizzle with the prepared sriracha mayo and garnish with sesame seeds if desired. Serve immediately.

Notes

  • Use low sodium soy sauce to avoid the dish becoming overly salty.
  • Salmon can be bought pre-cut into cubes by your fishmonger to save preparation time.
  • Adjust the amount of sriracha in the mayo according to your preferred level of spiciness.
  • Be careful not to overcook the salmon to keep it moist and tender.
  • This recipe serves 6 but can be easily doubled for larger groups.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion

Find it online: https://recipeglimpse.com/crispy-salmon-rice-bowls-with-ginger-scallion-rice-and-spicy-sriracha-mayo-recipe/