Teriyaki Salmon Rice Bowl (Print)

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

# Ingredients:

→ Salmon

01 - 2 skinless salmon fillets (about 5.3 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

# 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 of the marinade over them. Let them soak for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Cook salmon for 3 to 4 minutes per side until just cooked through, then remove and set aside.
04 - Pour remaining marinade into the skillet. Stir in cornstarch slurry and simmer until slightly thickened, about 1 to 2 minutes. Return salmon to the pan, spooning glaze over to coat evenly.
05 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth and well combined.
06 - Divide the cooked rice evenly between two bowls. Flake the glazed salmon over the rice. Arrange avocado, cucumber, and carrot slices around the salmon. Drizzle with sriracha mayo.
07 - Sprinkle scallions, toasted sesame seeds, and nori strips on top. Serve immediately.

# Expert Tips:

01 -
  • The whole thing comes together in 30 minutes, which means weeknight dinner that feels like you actually tried.
  • That sriracha mayo is honestly addictive and makes even simple bowls feel like restaurant-quality.
  • It's flexible enough to use whatever vegetables you have on hand without losing its charm.
02 -
  • Don't skip the cornstarch step—it's what transforms your marinade from a thin sauce into something that actually clings to the salmon instead of running off into the rice.
  • Cook your salmon just until it's done through but still slightly yielding in the center; overcooked salmon becomes dry and the glaze can't save it.
  • The sriracha mayo is where most of the personality happens, so don't be shy with it—drizzle generously across the entire bowl.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before using them—it deepens the flavor and makes them noticeably better.
  • If your salmon is thick, press it gently with your spatula while it cooks to ensure even cooking and better contact with the pan for browning.
  • Make a double batch of sriracha mayo and keep it in your fridge; it's genuinely good on everything and takes the decision-making out of future meals.
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