Teriyaki Salmon Rice Bowl (Printable View)

Succulent teriyaki-glazed salmon served over rice with fresh vegetables and a zesty sriracha mayo drizzle.

# What You'll Need:

→ Salmon

01 - 2 skinless salmon fillets, approx. 5 oz each
02 - 2 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tbsp honey or maple syrup
05 - 1 tbsp rice vinegar
06 - 1 tsp sesame oil
07 - 1 clove garlic, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tsp cornstarch dissolved in 1 tbsp 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 tbsp scallions, finely sliced
15 - 1 tbsp toasted sesame seeds
16 - 1 sheet nori, cut into strips

→ Sriracha Mayo

17 - 3 tbsp mayonnaise
18 - 1 tbsp sriracha, adjust to taste
19 - 1 tsp lime juice

# How To Make It:

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 of the teriyaki marinade over them. Let marinate for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Add salmon fillets and cook for 3 to 4 minutes per side, until just cooked through. Remove from pan and set aside.
04 - Pour the remaining marinade into the skillet. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until slightly thickened. Return salmon to the skillet, spooning the glaze over to coat.
05 - In a small bowl, combine mayonnaise, sriracha, and lime juice until smooth.
06 - Divide cooked rice evenly between two bowls. Flake the glazed salmon over the rice. Arrange sliced avocado, cucumber, and julienned carrot around the salmon. Drizzle with sriracha mayo.
07 - Top bowls with scallions, toasted sesame seeds, and nori strips. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means you can actually make this on a weeknight without the stress.
  • The teriyaki glaze is addictively glossy and tastes like you spent hours perfecting it, but you didn't.
  • One bowl holds protein, vegetables, and grains, so it feels complete and satisfying without feeling heavy.
  • Sriracha mayo is the tiny indulgence that makes the whole thing feel a little bit special.
02 -
  • Don't skip the cornstarch slurry—it's the difference between a thin sauce you push around and a glaze that actually clings to the salmon and makes every bite taste intentional.
  • Fresh ginger and garlic matter more here than almost anywhere else; the glaze is so simple that they're the ones doing the heavy lifting, so treat them with respect.
03 -
  • Cook your salmon on medium heat, not high—you want it cooked gently through, not seared hard on the outside and raw in the middle, which happens faster than you'd think.
  • If you're making this for more than two people, double the glaze but not the marinading time; the salmon doesn't need long to absorb flavor, and too much time in marinade can make it mushy.
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