Crispy Salmon Rice Bowl

If you need a crispy salmon rice bowl that comes together faster than takeout, this is the one I make on repeat. Crispy seared salmon bites get tossed in a sweet, garlicky teriyaki sauce, then piled over ginger scallion rice with crunchy veggies and a drizzle of sriracha mayo. It’s the kind of dinner that looks like way more effort than it actually takes.

I started making this on Wednesdays, back when my kids’ after-school schedule left me about 35 minutes to get dinner on the table before it was time to shuttle everyone back out the door for practice. My oldest is picky about “fishy” fish, but crisping the salmon in cornstarch and coating it in that sticky teriyaki sauce won her over almost immediately. Now she asks for it by name, and I usually double the rice because there’s never enough leftover for lunch the next day.

Ingredients for Crispy Salmon Rice Bowl

Here’s what I use for this crispy salmon rice bowl, plus a few swaps that work if you’re missing something. Nothing here is hard to find at a regular grocery store.

Ginger Scallion Rice

• 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
• 1/2 teaspoon kosher salt
• 1.5 cups water

Sriracha Mayo

• 1/4 cup real mayonnaise
• 1 tablespoon sriracha (more or less, depending on how much heat you like)

Teriyaki Sauce

• 1/4 cup low sodium soy sauce (my go-to brand is Kikkoman, and low sodium really matters here or the sauce turns out too salty)
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 4 garlic cloves, finely minced
• 4 tablespoons ginger root, grated
• 1/2 teaspoon sambal oelek (sub sriracha or chili garlic sauce if that’s what you have)
• 1 teaspoon cornstarch

For the Salmon Bowls

• 1.5 pounds salmon, skin and bones removed, cut into 1.5-inch cubes (ask your butcher to do this for you to save time)
• 1/4 cup cornstarch
• 1 tablespoon toasted sesame oil
• 2 tablespoons avocado oil (or another 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)

Step-by-Step Instructions

I always make the rice first since it needs the least attention once it’s simmering, then use that 20 minutes to prep everything else. Here’s how I put this bowl together.

Step 1: Heat a medium saucepan over medium heat and add the avocado oil. Rinse the rice in a fine mesh sieve until the water runs clear, then let it drain.

Step 2: When the oil is hot, add the ginger, garlic, and scallions. Sauté for about a minute, until fragrant. Add the rice and stir until it’s coated with oil and mixed with the aromatics. Add the water, salt, and sesame oil. Cover, increase the heat, and bring to a full simmer, then reduce heat to low. Simmer for 20 minutes, until the water is absorbed. Uncover and stir before serving.

Step 3: While the rice cooks, make the teriyaki sauce. Combine all the sauce ingredients in a small bowl and whisk until the sugar dissolves.

Step 4: Make the sriracha mayo by stirring the mayo and sriracha together in a small bowl. Set aside.

Step 5: Heat a large sauté pan over medium high heat for the salmon.

Step 6: Toss the cubed salmon in the cornstarch, then drizzle with sesame oil.

Step 7: Sear the salmon for 2-3 minutes per side, until browned and crispy. Work in batches if your pan is small, since overcrowding steams the salmon instead of crisping it.

Step 8: Return all the salmon to the pan, reduce the heat to medium low, and pour in the teriyaki sauce. Gently stir to coat every piece. Cook for 1-2 minutes, until the sauce thickens and clings to the salmon.

Step 9: Assemble the bowls. Add a scoop of ginger scallion rice to the bottom of each bowl, then top with crispy salmon, edamame, cucumber, shredded cabbage, and avocado. Drizzle with sriracha mayo and sprinkle with sesame seeds.

Rachel Collins

Crispy Salmon Rice Bowl

Crispy seared salmon bites tossed in a sweet teriyaki sauce, served over ginger scallion rice with crunchy veggies and sriracha mayo.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 586

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 tablespoon avocado oil
• 3 scallions thinly sliced, green and white parts separated
• 2 cloves garlic minced
• 1 tablespoon ginger finely grated
• 1 cup white jasmine rice
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon kosher salt
• 1.5 cups water
• 1/4 cup 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 ginger root grated
• 1/2 teaspoon sambal oelek sub sriracha or chili garlic sauce
• 1 teaspoon cornstarch for teriyaki sauce
• 1.5 lbs salmon skin and bones removed, cut into 1.5-inch cubes
• 1/4 cup cornstarch for coating salmon
• 1 tablespoon toasted sesame oil for salmon
• 2 tablespoons avocado oil for searing
• 1 cup edamame cooked and shelled
• 1 cup cucumber sliced
• 1.5 cups purple cabbage shredded
• 1 avocado sliced
• 2 tablespoons sesame seeds optional, for garnish

Equipment

• Medium saucepan
• Large saute pan
• Fine mesh sieve

Method

 

1. Heat a medium saucepan over medium heat and add the avocado oil. Rinse the rice in a fine mesh sieve until the water runs clear, then let it drain.
2. When the oil is hot, add the ginger, garlic, and scallions. Sauté for about a minute, until fragrant. Add the rice and stir until coated. Add the water, salt, and sesame oil. Cover, increase heat, and bring to a simmer, then reduce to low. Simmer 20 minutes until water is absorbed. Uncover and stir.
3. Make the teriyaki sauce by combining all sauce ingredients in a small bowl and whisking until the sugar dissolves.
4. Make the sriracha mayo by stirring the mayo and sriracha together in a small bowl.
5. Heat a large sauté pan over medium high heat.
6. Toss the cubed salmon in cornstarch, then drizzle with sesame oil.
7. Sear the salmon 2-3 minutes per side until browned and crispy, working in batches if needed.
8. Return all salmon to the pan, reduce heat to medium low, and pour in the teriyaki sauce. Stir gently to coat and cook 1-2 minutes until the sauce thickens.
9. Assemble the bowls with rice, crispy salmon, edamame, cucumber, cabbage, and avocado. Drizzle with sriracha mayo and sprinkle with sesame seeds.

Nutrition

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

Notes

Allergen note: contains fish, soy, egg (mayo), and sesame. Store each component separately in sealed containers in the fridge for up to 3 days. Swap jasmine rice for brown rice or cauliflower rice, or use shrimp or tofu instead of salmon.

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What to Serve With Crispy Salmon Rice Bowl

This bowl is pretty complete on its own, but a couple of sides round it out nicely if you’re feeding a crowd or just want more on the table.

• Miso soup: A small bowl on the side adds warmth and a savory contrast to the sweet teriyaki glaze.
• Quick pickled cucumbers: Something tangy on the side cuts through the richness of the salmon and sriracha mayo.
• Steamed broccoli or bok choy: An easy way to add more vegetables without competing with the flavors already in the bowl.
• Iced green tea: Light and slightly bitter, which balances the sweetness of the sauce.

Storage & Serving Tips

Quick allergen note: this bowl contains fish, soy, egg (from the mayo), and sesame, so adjust as needed for your household.

Store each component separately in sealed containers in the fridge for up to 3 days. This keeps the rice from getting soggy and the salmon from losing its crisp edge.

To reheat, warm the rice and salmon separately in a skillet or the microwave, then assemble the bowl fresh with the cold toppings. I usually skip reheating the cucumber and avocado since they’re best added right before serving.

This recipe is easy to switch up. Swap the jasmine rice for brown rice or cauliflower rice, use shrimp or tofu instead of salmon, or wrap everything in a tortilla for a quick lunch the next day.

My Favorite Sauces for Crispy Salmon Rice Bowl

When I want to switch things up, a few other sauces pair really well with the crispy salmon and rice combo I already love here. These lean into the same sweet, spicy, or bright flavors that already work in this bowl.

• Spicy Sriracha Lime Sauce: I whisk together sriracha, lime juice, honey, soy sauce, and garlic when I want extra heat balanced against something sweet and tangy.
• Creamy Lemon Dill Sauce: Just mayo or yogurt, lemon, and dill, but it adds a bright, herby note that works well since this bowl already leans on a mayo-based sauce.
• Cilantro Chimichurri: I love blending parsley, garlic, olive oil, red wine vinegar, and chili flakes for a fresh, herbaceous topping that cuts through the richness of the salmon.
• Honey Mustard Sauce: A simple mix of honey, mustard, and olive oil gives a sweet, tangy contrast against the savory teriyaki glaze.
• Lemon Butter Sauce: A handful of ingredients makes a light, zesty sauce. The lemon brightens the salmon while the butter adds richness against the rice.

Conclusion