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A close-up of a Crispy Salmon and Rice Bowl featuring perfectly cooked salmon pieces, white rice, avocado, edamame, cucumber, and red cabbage.

Crispy Salmon and Rice Bowl

This recipe offers a flavorful and healthy meal, perfect for busy weeknights. It combines crispy pan-seared salmon with aromatic ginger scallion rice, fresh vegetables, and a spicy sriracha mayo drizzle.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American, Asian
Calories: 586
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ginger Scallion Rice
  • 1 Tablespoon avocado oil
  • 3 scallions green onions thinly sliced green and white parts separated
  • 2 cloves garlic minced
  • 1 Tablespoons ginger finely grated
  • 1 cups rice white jasmine rice
  • 1/2 teaspoons toasted sesame oil
  • 1/2 tsp kosher salt
  • 1.5 cups water
Sriracha Mayo
  • 1/4 cup high quality real mayonnaise
  • 1 tablespoon sriracha Use more if you like it spicy, less if you don't like spice
Teriyaki Sauce
  • 1/4 cup Low Sodium Soy Sauce be sure to use low sodium or the sauce will be too salty
  • 2 TBSP rice vinegar
  • 2 TBSP brown sugar
  • 4 cloves garlic finely minced
  • 4 TBSP ginger root grated
  • 1/2 tsp sambal oelek use more if you would like it spicy
  • 1 tsp cornstarch
For Salmon Bowls
  • 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
  • 2 TBSP sesame seeds for garnish, optional

Equipment

  • medium sauce pan
  • Fine mesh sieve
  • Small bowl
  • Large sauté pan

Method
 

  1. First make the Ginger Scallion rice. Heat a medium sauce pan over medium heat, add avocado oil. Rinse rice in a fine mesh sieve until water runs clear, allow water to drain off and set aside.
  2. When oil is hot, add the ginger, garlic and scallions. Sauté for about a minute, until fragrant. Add the rice and stir until rice is coated with oil and fully mixed with aromatics. Add the water, salt and sesame oil. Cover and increase heat. Bring to a full simmer, then reduce heat to low. Allow to simmer for 20 minutes, or until water has been absorbed. Uncover and stir before serving.
  3. Next, make the teriyaki sauce. Combine all ingredients for teriyaki sauce in a small bowl, whisk until sugar is dissolved and all ingredients combined. Set aside.
  4. Make the Sriracha Mayo. In a small bowl, combine the mayo and sriracha, stir to combine. Set aside.
  5. Make the crispy salmon bites. Heat Large Sauté pan over medium high heat.
  6. Toss cubed salmon in ¼ cup cornstarch, drizzle with sesame oil
  7. Sear the salmon, 2-3 minutes per side, until browning and turning crispy. This may need to be done in batches to avoid over crowding the pan. Don't overcook, a little pink in the middle is ok as it will be returned to heat with the sauce.
  8. When all salmon is cooked, return all salmon to the pan, reduce heat to medium low and pour in sauce. Gently stir, turning salmon pieces to fully coat in sauce. Cook for 1-2 minutes, until sauce has started to thicken.
  9. Assemble the bowls: Place a serving of ginger scallion rice in the bottom of a bowl. Add some crispy salmon bites, edamame, cucumbers, shredded cabbage and avocado to the bowl. Drizzle with sriracha mayo, sprinkle with sesame seeds and serve.

Nutrition

Calories: 586kcalCarbohydrates: 46gProtein: 30gFat: 31gSaturated Fat: 4gCholesterol: 66mgSodium: 766mgPotassium: 1064mgFiber: 5gSugar: 6gVitamin A: 431IUVitamin C: 21mgCalcium: 106mgIron: 3mg

Notes

Leftover: store each item in a separate sealed container in the fridge for up to 3 days.

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