There’s nothing more satisfying than a rice bowl loaded with fresh flavors and textures.
These crispy salmon rice bowls combine crunchy salmon bites, aromatic ginger scallion rice, crisp veggies, and a drizzle of spicy sriracha mayo for a balanced, crave-worthy meal.
Why You’ll Love This Recipe
The salmon is lightly coated and pan-seared until golden and crispy.
A homemade teriyaki glaze adds sweet-savory flavor that clings perfectly to the fish.
The ginger scallion rice is fragrant and pairs beautifully with the toppings.
Sriracha mayo brings the perfect creamy heat to finish the bowl.
What You’ll Need (Ingredient Highlights)
Fresh salmon fillets cut into cubes create bite-sized crispy pieces.
Ginger, garlic, and scallions make the rice extra aromatic and flavorful.
Soy sauce, rice vinegar, and brown sugar form a quick and balanced teriyaki sauce.
Crisp cucumber, shredded cabbage, and creamy avocado add freshness and texture.
A drizzle of sriracha mayo ties everything together with spice and creaminess.
Pro Tips Before You Start
Pat salmon cubes dry before tossing in cornstarch for maximum crispiness.
Cook the salmon in batches so the pan isn’t overcrowded.
Use low-sodium soy sauce in the teriyaki to keep the flavors balanced.
Make the rice ahead of time for quicker assembly.
How to Make Crispy Salmon Rice Bowls
Step 1 – Cook the rice
Sauté scallions, garlic, and ginger in oil.
Stir in rinsed rice, water, sesame oil, and salt. Simmer until fluffy.
Step 2 – Make the teriyaki sauce
Whisk soy sauce, vinegar, sugar, garlic, ginger, sambal, and cornstarch until smooth. Set aside.
Step 3 – Mix the sriracha mayo
Stir mayonnaise with sriracha until creamy. Adjust spice to taste.
Step 4 – Crisp the salmon
Toss salmon cubes in cornstarch and sesame oil.
Sear in hot oil until golden and crispy.
Step 5 – Glaze the salmon
Return all salmon to the pan, add teriyaki sauce, and cook until slightly thickened.
Step 6 – Assemble the bowls
Layer rice, salmon, edamame, cucumber, cabbage, and avocado.
Drizzle with sriracha mayo, sprinkle sesame seeds, and serve.
What to Serve Them With
Serve with miso soup for a cozy meal.
Pair with a seaweed salad for added freshness.
Enjoy with pickled ginger or kimchi for extra tang.
Variations / Substitutions
Swap salmon for shrimp or tofu for a different protein.
Use brown rice or quinoa instead of white rice.
Replace sriracha mayo with wasabi mayo for a different heat.
Add mango or pineapple for a sweet twist.
Storage & Leftovers
Store rice and toppings separately in airtight containers in the fridge for up to 3 days.
Reheat salmon and rice gently before serving.
Assemble bowls fresh to keep veggies crisp.
FAQs
Can I use frozen salmon?
Yes, just thaw it completely and pat dry before cooking.
Do I need to peel the salmon skin?
Skinless cubes work best for crispiness.
Can I bake the salmon instead of pan-frying?
Yes, bake at 425°F for 10–12 minutes, then glaze with sauce.
Is the sriracha mayo very spicy?
You can adjust by adding less or more sriracha.
Can I make this dairy-free?
Yes, just use a dairy-free mayo for the sauce.
What veggies work best?
Cabbage, cucumber, edamame, and avocado are great, but you can add carrots or radishes too.
Final Thoughts
These crispy salmon rice bowls are vibrant, satisfying, and full of flavor.
They make the perfect weeknight dinner but are impressive enough for entertaining.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.