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Crispy Salmon Rice Bowls

Crispy Salmon Rice Bowls

Delicious and satisfying Crispy Salmon Rice Bowls featuring ginger scallion rice, teriyaki salmon, and a creamy sriracha mayo.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner
Cuisine American, Asian
Servings 6 servings
Calories 586 kcal

Equipment

  • saucepan
  • large sauté pan
  • mixing bowl

Ingredients
  

Ginger Scallion Rice

  • 1 Tablespoon avocado oil
  • 3 scallions green onions thinly sliced green and white parts separated
  • 2 cloves garlic minced
  • 1 Tablespoon ginger finely grated
  • 1 cup rice white jasmine rice
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon kosher salt
  • 1.5 cups water

Sriracha Mayo

  • ¼ cup high quality real mayonnaise
  • 1 Tablespoon sriracha Use more if you like it spicy, less if you don't like spice

Teriyaki Sauce

  • ¼ cup Low Sodium Soy Sauce *be sure to use low sodium or the sauce will be too salty
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons brown sugar
  • 4 cloves garlic finely minced
  • 4 Tablespoons ginger root grated
  • ½ teaspoon sambal oelek use more if you would like it spicy
  • 1 teaspoon cornstarch

For Salmon Bowls

  • 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
  • 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
 

Preparation

  • 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.
  • 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.
  • 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.
  • Make the Sriracha Mayo. In a small bowl, combine the mayo and sriracha, stir to combine. Set aside.
  • Make the crispy salmon bites. Heat Large Sauté pan over medium high heat.
  • Toss cubed salmon in ¼ cup cornstarch, drizzle with sesame oil.
  • 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.
  • 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.
  • 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.

Notes

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

Nutrition

Serving: 1gCalories: 586kcalCarbohydrates: 46gProtein: 30gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 66mgSodium: 766mgPotassium: 1064mgFiber: 5gSugar: 6gVitamin A: 431IUVitamin C: 21mgCalcium: 106mgIron: 3mg
Keyword bowl, Dinner, Healthy, Main Course, Rice, salmon
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