Teriyaki Salmon Rice Bowl (Printable)

Succulent glazed salmon paired with fluffy rice, fresh vegetables, and spicy mayo for a satisfying bowl.

# What You Need:

→ 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 grated ginger in a small bowl.
02 - Place salmon fillets in a shallow dish and pour half of the teriyaki marinade over them. Let rest 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 from pan and set aside.
04 - Pour remaining marinade into the skillet. Stir in cornstarch slurry and simmer for 1 to 2 minutes until slightly thickened. Return salmon to pan, spooning glaze over fillets to coat evenly.
05 - Combine mayonnaise, sriracha, and lime juice in a small bowl and mix until smooth.
06 - Divide cooked rice between two bowls. Flake glazed salmon over rice. Arrange sliced avocado, cucumber, and julienned carrot around salmon. Drizzle with sriracha mayo.
07 - Top each bowl with scallions, toasted sesame seeds, and nori strips. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like you spent all afternoon cooking, but it's genuinely ready in 30 minutes from start to finish.
  • The sriracha mayo is a game-changer—creamy, spicy, and it brings the whole bowl together in a way that feels almost luxurious.
  • You can prep the vegetables while the salmon cooks, so there's never a moment where you're standing around waiting.
02 -
  • Don't cook the salmon past medium-done; it continues to cook in the residual heat, and overcooked salmon becomes mealy and loses all its appeal.
  • The cornstarch makes all the difference between a sauce that clings to the salmon and one that just pools at the bottom of the bowl—this is worth doing right.
  • If your avocado is rock-hard, slice it anyway and let it sit on the warm rice for a minute; it'll soften up just enough.
03 -
  • Cook your rice fresh if you can, or use day-old rice from the fridge—it has less moisture and won't get mushy when topped with warm ingredients.
  • The secret to perfect salmon is leaving it alone once it hits the pan; moving it around breaks it apart and prevents it from developing that golden crust.
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