Teriyaki Salmon Rice Taco Bowls (Printer-friendly)

Tender teriyaki-glazed salmon with jasmine rice, quick-pickled veggies, and zesty sriracha mayo in a vibrant bowl.

# What You Need:

→ Salmon & Marinade

01 - 4 salmon fillets (about 5 oz each, skinless or skin-on as preferred)
02 - 4 tbsp soy sauce
03 - 2 tbsp mirin (or dry sherry)
04 - 2 tbsp honey or maple syrup
05 - 2 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 1 tsp grated fresh ginger
08 - 2 cloves garlic, minced
09 - 1 tsp cornstarch (for thickening sauce, optional)

→ Rice

10 - 2 cups jasmine rice
11 - 3 cups water
12 - 1/2 tsp 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 tbsp sugar
18 - 1/2 tsp salt

→ Taco Bowl Toppings

19 - 1 ripe avocado, sliced
20 - 1/4 cup sliced scallions
21 - 2 tbsp 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 tsp sriracha sauce (to taste)
26 - 1 tsp lime juice

# How to Make It:

01 - In a bowl, combine rice vinegar, sugar, and salt. Add carrots, cucumber, and radishes. Toss and let sit for at least 20 minutes, stirring occasionally.
02 - Rinse jasmine rice until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.
03 - In a small bowl, whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, ginger, and garlic for the teriyaki marinade.
04 - Place salmon fillets in a shallow dish or ziplock bag. Pour half of the marinade over the fish and marinate for at least 10 minutes (up to 30 minutes). Reserve the other half.
05 - Preheat oven to 400°F or heat a nonstick skillet over medium heat. Remove salmon from marinade and place on a foil-lined baking sheet or in the skillet. Bake or cook for 10–12 minutes, until salmon is just cooked through and flakes easily.
06 - Pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. If desired, mix cornstarch with 1 tbsp water and stir in to thicken. Cook for 2–3 minutes, until glossy.
07 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
08 - Divide rice among four bowls. Top with flaked or whole salmon, drained pickled veggies, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle with teriyaki sauce and sriracha mayo.

# Expert Tips:

01 -
  • The teriyaki glaze creates this sticky, caramelized coating that you'll want to eat with a spoon
  • Those quick-pickled vegetables add the perfect crunch and tang to cut through the richness
  • It comes together in under an hour but tastes like something from a fancy fusion restaurant
02 -
  • Don't marinate the salmon longer than 30 minutes or the acid will start to break down the texture
  • Let the teriyaki glaze cool slightly before drizzling to avoid wilting your fresh toppings
  • The pickled vegetables get better the longer they sit, so make them ahead if you can
03 -
  • Pat your salmon completely dry before marinating to help the glaze stick better
  • Room temperature salmon cooks more evenly than cold straight from the fridge
  • Let the bowls sit for 5 minutes before serving so the sauces can soak into the rice slightly

Return