Save to Pinterest There's something about a bowl that feels like a small celebration. I discovered this teriyaki salmon rice bowl at three in the afternoon on a Tuesday when I had exactly fifteen minutes before a video call and absolutely nothing planned for lunch. I threw together what was in my fridge—some leftover rice, a salmon fillet that needed cooking, and a sudden craving for something glossy and golden. The smell of soy sauce caramelizing in the pan stopped me mid-keystroke, and somehow that rushed Tuesday lunch turned into something I've been making ever since, now with intention instead of desperation.
I made this for my roommate once when she came home with that look—the kind where she'd had a day that needed fixing. Watching her face when she tasted that glaze, the way the heat from the sriracha mayo made her pause and then smile, that's when I realized this bowl was more than just efficient lunch. It became the thing I reach for when someone needs a moment of care on a plate.
Ingredients
- Salmon fillets: Two skinless fillets around 150 grams each give you enough protein without the bowl feeling heavy, and they cook fast enough that you won't overthink it.
- Soy sauce: This is your umami backbone, the reason the whole thing tastes intentional and not just assembled.
- Mirin: It sounds fancy but it's just sweet rice wine that caramelizes beautifully when it hits heat, giving the glaze shine.
- Honey or maple syrup: A touch of this deepens the glaze and balances the salt from the soy.
- Rice vinegar: The acid cuts through the richness and keeps everything feeling bright.
- Sesame oil: A teaspoon is all you need, but it changes everything by adding that toasted depth.
- Fresh garlic and ginger: Mince the garlic fine and grate the ginger on a microplane if you have one—both dissolve into the glaze rather than staying chunky.
- Cornstarch slurry: This thickens your glaze into something glossy that clings to the salmon instead of pooling at the bottom of the bowl.
- Short-grain white rice: Day-old rice actually works better here because it's slightly drier and won't turn gluey under the glaze.
- Avocado, cucumber, and carrot: These are your crunch and freshness, the counterpoint to everything warm and glazed.
- Scallions and sesame seeds: They add texture and that finishing touch that makes it feel complete.
- Nori strips: A whisper of seaweed ties the whole thing back to its Japanese roots.
- Mayonnaise, sriracha, and lime juice: Mix these together and you've got a sauce that's creamy, spicy, and somehow bright all at once.
Instructions
- Make the glaze:
- Whisk soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl until the honey dissolves completely. This is your flavor base, so taste it if you want—it should be salty, a little sweet, and smell incredible.
- Marinate the salmon:
- Pour half the glaze over your salmon fillets in a shallow dish and let them sit for ten minutes. This isn't about deep flavor penetration—it's about giving the surface something to work with.
- Sear the salmon:
- Heat your non-stick skillet over medium heat until a drop of water sizzles on contact. Cook the salmon for three to four minutes per side, skin-side up first, until the flesh is just opaque and the edges show some color. Don't move it around—let it sit and develop that subtle crust.
- Build the glaze:
- Pour the remaining marinade into your now-empty pan and stir in your cornstarch slurry. Watch it thicken into something glossy, about a minute, then return the salmon and spoon the glaze over it repeatedly until everything is coated and shiny.
- Make the sriracha mayo:
- Mix mayonnaise, sriracha, and lime juice until completely smooth. Taste and adjust the sriracha if you like it spicier.
- Assemble the bowl:
- Divide rice between two bowls, flake the glazed salmon over the top, and arrange avocado, cucumber, and carrot slices around it like you're setting a small edible scene. Drizzle the sriracha mayo over everything.
- Finish and serve:
- Scatter scallions and sesame seeds over the top, add nori strips, and serve immediately while the salmon is still warm and the rice hasn't cooled down too much.
Save to Pinterest I made this bowl for myself one quiet Sunday morning, eating it slowly at my kitchen counter while listening to rain outside. Something about the way the warm glaze mixed with the cool avocado and the bright lime hit of the sriracha mayo made the whole day feel possible. That's the real magic of a good bowl—it's not fancy, but it feels intentional enough to feel like self-care.
Why This Bowl Works
The secret is contrast. You've got warm salmon against cool vegetables, creamy mayo against crispy sesame seeds, the umami depth of soy against the brightness of lime. Every element has a reason for being there, which is probably why it became viral—people recognize that balance even if they can't quite name it. The fact that it comes together in thirty minutes means you're not standing over the stove for hours, wondering if you made a mistake.
Variations and Swaps
This bowl is flexible in the way that matters. Vegetarians can swap the salmon for pressed tofu that you've pan-fried until the edges are crispy, and the glaze will caramelize beautifully on that too. Brown rice or quinoa works if you want more fiber, and honestly, the bowl tastes even better the next day when the rice has absorbed some of the glaze. I've added pickled ginger on nights when I wanted something sharper, and edamame when I wanted more protein and crunch without changing anything else about the formula.
Making It Your Own
The real joy of a bowl is that you can adjust it based on what's in your kitchen and what you're craving that day. Some versions are lighter with extra vegetables, others are richer if I add a soft-boiled egg on top. The glaze stays consistent because that's the heart of it, but everything else invites improvisation. Use this as your starting point, not your ceiling.
- If you're making this gluten-free, swap soy sauce for tamari and the whole bowl stays exactly the same except better for you.
- Make the sriracha mayo ahead of time and keep it in a small jar—it stays good for days and you'll find yourself using it on other things.
- Toast your sesame seeds in a dry pan for thirty seconds before using them and the nutty flavor deepens completely.
Save to Pinterest This bowl is the kind of cooking that feels like you've done something nice for yourself without actually trying that hard. It's become my answer to the question of what to eat when I want something colorful, balanced, and ready in less than half an hour.
Questions & Answers About This Recipe
- → How is the teriyaki glaze prepared?
The glaze combines soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger, simmered with a cornstarch slurry until thickened.
- → Can I substitute the rice with another grain?
Yes, brown rice or quinoa can be used for added fiber and texture while maintaining flavor balance.
- → What is the role of sriracha mayo in this bowl?
The sriracha mayo adds a creamy, spicy element that complements the sweet and savory teriyaki salmon and fresh vegetables.
- → How do I cook the salmon to retain juiciness?
Cook salmon fillets over medium heat for 3–4 minutes per side until just cooked through to keep them tender and moist.
- → Are there vegan alternatives for this bowl?
Grilled tofu can replace salmon, and vegan mayo can be used to create a plant-based variation without compromising flavor.