Teriyaki Salmon Rice Bowls (Printable version)

Tender teriyaki salmon combined with jasmine rice, pickled veggies, and creamy sriracha mayo served in a vibrant bowl.

# Ingredient List:

→ Salmon & Marinade

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→ Rice

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→ Quick-Pickled Veggies

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→ Taco Bowl Toppings

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→ Sriracha Mayo

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# How to Make It:

01 - Combine rice vinegar, sugar, and salt in a bowl. Add julienned carrots, sliced cucumber, and radishes. Toss thoroughly and let sit for at least 20 minutes, stirring occasionally to ensure even pickling.
02 - Rinse jasmine rice until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
03 - Whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl until well combined.
04 - Place salmon fillets in a shallow dish or ziplock bag. Pour half the marinade over the fish, reserving the remaining half. Marinate for at least 10 minutes, up to 30 minutes maximum.
05 - Preheat oven to 400°F or heat a nonstick skillet over medium heat. Remove salmon from marinade and place on a foil-lined baking sheet or in the skillet. Bake or cook for 10-12 minutes until salmon is just cooked through and flakes easily.
06 - Pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. For thicker glaze, mix cornstarch with 1 tbsp water and stir in. Cook for 2-3 minutes until glossy and slightly thickened.
07 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl. Mix until smooth and well incorporated. Adjust sriracha amount to taste preference.
08 - Divide cooked rice among four bowls. Arrange salmon (whole or flaked), drained pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips on top. Drizzle with teriyaki glaze and sriracha mayo. Serve immediately.

# Expert Suggestions:

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  • The pickled vegetables cut through the rich salmon like a bright, tangy secret weapon
  • You get that restaurant-worthy teriyaki glaze without any fancy techniques or hours of marinating
  • Everyone can customize their own bowl, which means zero complaints at the dinner table
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  • Do not marinate the salmon for more than 30 minutes or the acid will start cooking the fish
  • The sauce thickens fast as it cools, so pull it off the heat slightly earlier than you think
  • Pat your salmon dry before cooking if you want crispy skin
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  • Room temperature salmon cooks more evenly than cold-from-the-fridge fish
  • If your teriyaki sauce seems too salty, add a splash more water or honey

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