Teriyaki Salmon Rice Bowl

There's this moment right before you take your first bite of a properly glazed salmon bowl when the kitchen smells hit you all at once—the caramelized sweetness of teriyaki, the grassy undertone of sesame oil, and something bright from the lime in that creamy mayo. I discovered this particular combination kind of by accident, actually, when I was standing in my kitchen on a random Tuesday evening trying to use up salmon before the weekend and found myself reaching for Japanese flavors instead of my usual lemon-butter routine. The result was so good that I've made it at least once a week ever since, and it's become the kind of meal I can throw together when I'm hungry but don't want to feel like I'm eating something basic.

I made this for friends last summer, and watching them each customize their bowl with different amounts of nori and sesame seeds reminded me why I love cooking this particular dish—it feels personal even though everyone's eating the same thing. One friend asked if she could add extra sriracha mayo, another barely touched the cucumber, and somehow it worked perfectly for all of us.

Ingredients

• Salmon fillets: Two 150-gram pieces give you enough to make the dish feel substantial without being heavy. Skinless is easier to work with in a skillet, though skin-on works too if that's what you have.
• Soy sauce: This is your umami backbone, so don't skimp on quality here—a good soy sauce makes a real difference in the final glaze.
• Mirin and honey: Together they create that glossy, slightly sweet finish that makes teriyaki unmistakable.
• Rice vinegar and sesame oil: These brighten everything up and add a subtle toasted depth that keeps the bowl from feeling one-dimensional.
• Fresh garlic and ginger: Minced or grated, these are non-negotiable for that fresh kick that cuts through the richness.
• Cornstarch slurry: Just dissolve it in water before you need it, and it'll thicken your glaze into something silky and clingy.
• Short-grain white rice: Use whatever you have, but short-grain holds the glaze better than long-grain.
• Avocado, cucumber, carrot, scallions: These aren't just decoration—they add textural variety and freshness that makes the bowl feel complete.
• Nori strips and sesame seeds: The final garnish that makes people instantly recognize what they're eating.
• Mayonnaise, sriracha, and lime: Mix these three and you've got something that tastes expensive but costs almost nothing.

Instructions

Build your glaze foundation:

Whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl until everything's combined and the honey dissolves. You'll notice the aroma immediately—that's your signal everything's balanced.

Marinate the salmon:

Place your salmon fillets skin-side down in a shallow dish and pour half the marinade over them. Let them sit for 10 minutes while you prep your vegetables—this gives the flavors a chance to start penetrating the fish without making it mushy.

Sear with confidence:

Heat your non-stick skillet over medium heat until a drop of water sizzles when it hits the pan. Add the salmon skin-side up and cook for 3 to 4 minutes until the bottom develops a golden crust, then flip and cook another 3 to 4 minutes until just cooked through. The fish should flake slightly under a fork but still feel a bit yielding.

Create the glaze:

Pour your remaining marinade into the empty pan and immediately stir in your cornstarch slurry. You'll watch it transform from thin liquid to glossy sauce in about a minute—that's when you know it's ready. Return the salmon to the pan and tilt it so the glaze coats every surface.

Make the sriracha mayo:

While the salmon finishes, mix together mayonnaise, sriracha, and lime juice in a small bowl until completely smooth. Taste and adjust the heat level—you want a creamy kick, not a face-melting burn.

Assemble with intention:

Divide your rice between two bowls, then flake the glazed salmon over the top. Arrange your avocado slices, cucumber, and carrot around the salmon like you're creating something worth photographing.

Finish with flair:

Drizzle the sriracha mayo across the bowl in whatever pattern feels right, then scatter scallions, sesame seeds, and nori strips on top. Serve immediately while everything's still warm and the textures are distinct.

Pin

I remember sitting at my kitchen counter eating this bowl after a particularly long day, and realizing that the combination of something warm and glossy with cool, crisp vegetables was exactly what I needed. It's the kind of meal that feels both comforting and refreshing at the same time, which is harder to achieve than it sounds.

Why This Combination Works

The genius of a teriyaki salmon bowl is that you're hitting every textural and flavor note in a single dish. The warm, sticky salmon plays against cool avocado and crisp cucumber. The umami richness of the glaze gets cut by bright lime and sesame. The creamy mayo provides ballast for the acidic and spicy elements. It's not accidental that this went viral—it's genuinely satisfying architecture.

Making It Your Own

Once you understand the basic structure, this bowl becomes infinitely customizable. Some nights I swap the rice for quinoa because I'm that person. Other nights I add pickled ginger or edamame because they were sitting in my fridge. The constants are the glazed salmon, the creamy mayo, and some kind of fresh vegetable element—everything else is negotiable.

Timing and Prep

The beauty of this dish is that nothing takes long, but being organized makes it feel effortless. Prep your vegetables while the salmon marinates. Mix your mayo while the salmon cooks. By the time you're ready to assemble, every component is ready and waiting, which means you eat while everything's still at its best temperature.

• If you're cooking for more than two people, simply double the recipe—the timing stays exactly the same.
• Leftover cooked salmon can be flaked into salads or eaten cold the next day, though the bowl is definitely best fresh.
• This meal actually tastes great at room temperature if you need to pack it for lunch, though the rice will continue absorbing the glaze.

Pin

This bowl has become my go-to when I want to eat something that feels both indulgent and nourishing, and honestly, that's when food tastes best. It's the kind of dish that reminds you why you enjoy cooking in the first place.

Recipe Questions

→ How do I make the teriyaki glaze thick and shiny?

Simmer the teriyaki marinade with dissolved cornstarch for 1-2 minutes until it thickens and gains a glossy finish that coats the salmon beautifully.

→ Can I substitute the rice with something else?

Yes, brown rice or quinoa can be used to add more fiber and different textures while maintaining the dish's balance.

→ What is the best way to cook the salmon for this dish?

Sear the salmon in a non-stick skillet over medium heat for 3-4 minutes per side until just cooked through, then coat it with the teriyaki glaze for flavor.

→ How spicy is the sriracha mayo, and can I adjust it?

The sriracha mayo offers a mild to moderate heat level, adjustable by varying the amount of sriracha according to your preference.

→ Are there any allergen considerations to keep in mind?

This dish contains fish, soy, egg, and sesame, and may contain gluten depending on the soy sauce used. Gluten-free tamari is a good alternative.