Teriyaki Salmon Rice Bowls (Printable)
A vibrant bowl featuring glazed salmon, jasmine rice, crunchy pickled veggies, and sriracha mayo.
# What You'll Need:
→ Salmon & Marinade
01 - 4 salmon fillets (approximately 5 ounces each, skinless or skin-on as preferred)
02 - 4 tablespoons soy sauce
03 - 2 tablespoons mirin or dry sherry
04 - 2 tablespoons honey or maple syrup
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 teaspoon grated fresh ginger
08 - 2 cloves garlic, minced
09 - 1 teaspoon cornstarch (optional, for thickening sauce)
→ Rice
10 - 2 cups jasmine rice
11 - 3 cups water
12 - 1/2 teaspoon salt
→ Quick-Pickled Veggies
13 - 1 medium carrot, julienned
14 - 1 small cucumber, thinly sliced
15 - 6 radishes, thinly sliced
16 - 1/2 cup rice vinegar
17 - 1 tablespoon sugar
18 - 1/2 teaspoon salt
→ Taco Bowl Toppings
19 - 1 ripe avocado, sliced
20 - 1/4 cup sliced scallions
21 - 2 tablespoons toasted sesame seeds
22 - 1/4 cup fresh cilantro leaves
23 - 1 sheet nori, cut into thin strips (optional)
→ Sriracha Mayo
24 - 1/4 cup mayonnaise
25 - 1-2 teaspoons sriracha sauce, to taste
26 - 1 teaspoon lime juice
# Directions:
01 - Combine rice vinegar, sugar, and salt in a bowl. Add julienned carrots, sliced cucumber, and sliced radishes. Toss thoroughly to coat and let sit for at least 20 minutes, stirring occasionally to ensure even pickling.
02 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork before serving.
03 - Whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl until well combined and honey is fully dissolved.
04 - Place salmon fillets in a shallow dish or sealable plastic bag. Pour half of the marinade over the fish, ensuring fillets are evenly coated. Marinate for at least 10 minutes, up to 30 minutes maximum. Reserve remaining marinade for sauce.
05 - Preheat oven to 400°F. Remove salmon from marinade and place on a foil-lined baking sheet. Bake for 10-12 minutes until salmon is just cooked through and flakes easily with a fork. Alternatively, heat a nonstick skillet over medium heat and cook salmon for 4-5 minutes per side.
06 - Pour reserved marinade into a small saucepan and bring to a simmer over medium heat. If desired, mix cornstarch with 1 tablespoon water and stir into sauce to thicken. Cook for 2-3 minutes until glossy and slightly reduced.
07 - Combine mayonnaise, sriracha, and lime juice in a small bowl. Whisk until smooth and fully incorporated. Adjust sriracha quantity to achieve desired spice level.
08 - Divide cooked rice evenly among four bowls. Arrange salmon (flaked or whole), drained pickled vegetables, sliced avocado, scallions, sesame seeds, cilantro, and nori strips on top. Drizzle generously with prepared teriyaki glaze and sriracha mayo. Serve immediately.
# Expert Tips:
01 -
- The teriyaki glaze becomes impossibly glossy and clings to every flake of salmon, creating those restaurant-quality caramelized edges that make people ask whats your secret
- Quick-pickled vegetables add this addictive crunch and tang that cuts through the rich salmon and creamy mayo, keeping every bite exciting
02 -
- Do not marinate salmon for longer than 30 minutes or the acid starts breaking down the texture too much
- Reserve extra teriyaki sauce because you will want more drizzle than you think
03 -
- Pat your salmon completely dry before marinating to help the glaze adhere better
- If your teriyaki sauce seems too thin, keep simmering because it thickens dramatically in the last minute