Teriyaki Salmon Rice Bowl (Print Version)

A vibrant bowl featuring glazed salmon, rice, fresh vegetables, and spicy sriracha mayo for an easy, satisfying meal.

# What You'll Need:

→ Salmon

01 - 2 skinless salmon fillets (5.3 oz each)
02 - 2 tablespoons soy sauce
03 - 1 tablespoon mirin
04 - 1 tablespoon honey or maple syrup
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon sesame oil
07 - 1 clove garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 teaspoon cornstarch dissolved in 1 tablespoon water

→ Rice

10 - 2 cups cooked short-grain white rice

→ Vegetables & Toppings

11 - 1 small avocado, sliced
12 - 1 small cucumber, thinly sliced
13 - 1 carrot, julienned
14 - 2 tablespoons scallions, finely sliced
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into strips

→ Sriracha Mayo

17 - 3 tablespoons mayonnaise
18 - 1 tablespoon sriracha (adjust to taste)
19 - 1 teaspoon lime juice

# How to Make It:

01 - Whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl.
02 - Place salmon fillets in a shallow dish and pour half of the teriyaki marinade over them. Allow to marinate for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Cook salmon fillets 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 for 1 to 2 minutes until slightly thickened. Return salmon to the pan, spooning the glaze over to coat evenly.
05 - Combine mayonnaise, sriracha, and lime juice in a small bowl; mix until smooth.
06 - Divide cooked rice evenly between two bowls. Flake the glazed salmon over the rice, then arrange avocado, cucumber, and carrot around the salmon. Drizzle with sriracha mayo.
07 - Sprinkle scallions, toasted sesame seeds, and nori strips on top. Serve immediately.

# Expert Advice:

01 -
  • The teriyaki glaze hits that sweet-savory spot that makes you want seconds before you've finished your first bite.
  • It comes together faster than most takeout, which means you can actually eat it while it's still warm.
  • The sriracha mayo adds a creamy heat that keeps everything interesting from first spoonful to last.
02 -
  • Don't skip the cornstarch slurry—a watery glaze slides off the salmon, but a thickened one actually clings to it and makes every bite count.
  • Overcooked salmon becomes mealy and sad, so pull it off heat when it still looks slightly underdone in the very center.
  • The sriracha mayo is non-negotiable for this bowl—it's the creamy counterpoint that balances the entire flavor story.
03 -
  • A non-stick skillet is worth having just for salmon—it cooks evenly and you won't wrestle with sticking, which means better looking fillets and less stress.
  • Keep mirin on your shelf even if you don't cook Japanese food regularly, because that caramelized sweetness shows up in dozens of other dishes once you start looking for it.
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