Teriyaki Salmon Rice Bowl (Print Version)

Tender glazed salmon atop fluffy rice paired with fresh vegetables and spicy mayo for a vibrant meal.

# Components:

→ Salmon

01 - 2 skinless salmon fillets (approximately 5.3 oz each)
02 - 2 tablespoons soy sauce
03 - 1 tablespoon mirin
04 - 1 tablespoon honey or maple syrup
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon sesame oil
07 - 1 clove garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 teaspoon cornstarch dissolved in 1 tablespoon water

→ Rice

10 - 2 cups cooked short-grain white rice (fresh or leftover)

→ Vegetables & Toppings

11 - 1 small avocado, sliced
12 - 1 small cucumber, thinly sliced
13 - 1 carrot, julienned
14 - 2 tablespoons scallions, finely sliced
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into strips

→ Sriracha Mayo

17 - 3 tablespoons mayonnaise
18 - 1 tablespoon sriracha (adjust to taste)
19 - 1 teaspoon lime juice

# Directions:

01 - Whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
02 - Place salmon fillets in a shallow dish and pour half the teriyaki marinade over them. Marinate for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Cook salmon fillets for 3 to 4 minutes per side until just cooked through. Remove and set aside.
04 - Add remaining marinade to the skillet. Stir in cornstarch slurry and simmer for 1 to 2 minutes until slightly thickened. Return salmon to pan and spoon glaze over to coat.
05 - Combine mayonnaise, sriracha, and lime juice in a small bowl, mixing until smooth.
06 - Divide cooked rice between two bowls. Flake the glazed salmon over the rice. Arrange avocado, cucumber, and carrot around the salmon. Drizzle with sriracha mayo.
07 - Top each bowl with scallions, toasted sesame seeds, and nori strips. Serve immediately.

# Expert Advice:

01 -
  • The teriyaki glaze is silky and glossy without being heavy, clinging to perfectly cooked salmon that flakes at the gentlest touch.
  • Everything comes together in the time it takes to shower and change clothes, yet it feels special enough for someone you want to impress.
  • That sriracha mayo adds a creamy kick that transforms the whole bowl into something addictive and crave-worthy.
02 -
  • Don't skip the marinating step; even ten minutes makes the difference between salmon that tastes flat and salmon with actual depth.
  • If your glaze looks too thin after adding the cornstarch, it will thicken as it cools slightly, so resist the urge to add more cornstarch or you'll end up with gluey paste.
  • The sriracha mayo should be smooth and creamy; if yours breaks, whisk in a tiny bit of water rather than giving up on it.
03 -
  • Make the sriracha mayo ahead of time and store it in a squeeze bottle so you can drizzle it like a professional even if you're cooking in pajamas.
  • If you have leftover glaze, it keeps in the fridge for three days and works beautifully on roasted vegetables, grilled chicken, or even popcorn.
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