Dinner

Crispy Salmon Rice Bowls Recipe

ByElara Stone December 8, 2025December 8, 2025

Introduction

Crispy Salmon Rice Bowls combine tender, golden salmon bites with fragrant ginger scallion rice and vibrant fresh vegetables. This flavorful, easy-to-make dish is perfect for a satisfying weeknight dinner or meal prep that impresses. The spicy sriracha mayo and homemade teriyaki sauce add layers of deliciousness.

In a white bowl on a white marbled surface, there is a colorful poke bowl with several layers arranged neatly. The bottom layer has white rice, topped with four orange-brown glazed salmon cubes sprinkled with white sesame seeds. Next to the salmon, there are slices of green avocado on the left, thinly sliced light green cucumber circles above the avocado, bright green edamame beans to the right, and shredded purple cabbage filling the remaining space at the top left. Drizzled over the entire dish is a light tan creamy sauce. A fork rests at the bottom left corner on a blue-striped cloth, and a glass of water and a white bowl with cucumber slices are slightly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon avocado oil
3 scallions (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 high quality real mayonnaise
1 tablespoon sriracha (adjust to taste)
1/4 cup low sodium soy sauce
2 Tablespoons rice vinegar
2 Tablespoons brown sugar
4 cloves garlic, finely minced
4 Tablespoons grated ginger root
1/2 teaspoon sambal oelek (adjust to taste)
1 teaspoon cornstarch
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 (optional, for garnish)

Instructions

Step 1: Make the ginger scallion rice by heating avocado oil in a medium saucepan over medium heat. Rinse the jasmine rice under cold water until the water runs clear, then drain.
Step 2: When the oil is hot, add grated ginger, minced garlic, and the white parts of the scallions. Sauté for about one minute until fragrant.
Step 3: Add the drained rice to the pan, stirring to coat the grains with oil and aromatics. Pour in water, sprinkle in salt and toasted sesame oil. Cover the pan, bring to a simmer over medium-high heat, then reduce heat to low and cook for 20 minutes until water is absorbed. Remove lid and fluff rice before serving.
Step 4: Prepare the teriyaki sauce by whisking together soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sambal oelek, and cornstarch in a small bowl until sugar dissolves. Set aside.
Step 5: Mix the sriracha mayo by combining mayonnaise and sriracha in a small bowl. Stir well and set aside.
Step 6: Heat a large sauté pan over medium-high heat. Toss salmon cubes in cornstarch until evenly coated, then drizzle with toasted sesame oil.
Step 7: Sear the salmon in the hot pan for 2 to 3 minutes per side until the edges are crispy and golden. Cook in batches if necessary to avoid overcrowding. The salmon should remain slightly pink inside.
Step 8: Return all salmon pieces to the pan, reduce heat to medium-low, and pour in the teriyaki sauce. Gently stir to coat the salmon evenly and cook for 1 to 2 minutes until the sauce thickens.
Step 9: Assemble the bowls by placing a serving of ginger scallion rice at the bottom. Top with crispy salmon bites, edamame, cucumber slices, shredded cabbage, and avocado. Drizzle with sriracha mayo, sprinkle sesame seeds on top if desired, and serve immediately.

Tips & Variations

For extra crispiness, pat the salmon dry before coating with cornstarch.
Swap edamame with steamed broccoli or snap peas for more greens.
If you prefer less spice, reduce or omit the sambal oelek and sriracha.
Use brown rice instead of jasmine for a nuttier flavor and more fiber; adjust cooking time accordingly.

Storage

Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a skillet over low heat to maintain crispness and avoid drying out. Rice can be microwaved covered with a damp paper towel for best results. Assemble fresh veggies and sauce just before serving.

How to Serve

In a white bowl on a white marbled surface, there are four bright orange glazed salmon pieces with a shiny texture, each sprinkled with white sesame seeds and drizzled with light beige sauce in thin lines. Underneath the salmon, there is a layer of white rice mixed with green cucumber slices that are fresh and round. To the left side, there is a portion of thin, purple cabbage strips with a crunchy look beside a small cluster of green edamame beans. The overall dish is colorful with distinct layers of ingredients arranged closely together. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw it completely and pat it dry to help achieve a crispy sear. Overcrowding the pan or cooking from frozen will result in steaming rather than crisping.

Is it okay to substitute regular mayonnaise for real mayonnaise?

Yes, regular mayonnaise works fine, but real mayonnaise often has a fresher, richer flavor that complements the dish better.

Elara Stone