Teriyaki Salmon Rice Bowl (Printable)

Tender salmon glazed with teriyaki sauce atop rice and crisp veggies, finished with spicy sriracha mayo.

# What You'll Need:

→ Salmon

01 - 2 salmon fillets (5.3 oz each), skinless
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
19 - 1 teaspoon lime juice

# Step-by-Step:

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 the teriyaki marinade over them. Let 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. Remove from skillet 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 skillet and spoon glaze over to coat evenly.
05 - In a small bowl, combine mayonnaise, sriracha, and lime juice until smooth.
06 - Divide rice evenly between two bowls. Flake glazed salmon over rice. Arrange avocado, cucumber, and carrot around the salmon. Drizzle with sriracha mayo.
07 - Sprinkle scallions, toasted sesame seeds, and nori strips over the bowl. Serve immediately.

# Expert Advice:

01 -
  • The teriyaki glaze tastes restaurant-quality but comes together in one small bowl while your salmon cooks.
  • It feels like a complete, balanced meal—protein, vegetables, rice, a creamy element—all in one honest bowl.
  • You can prep vegetables while the marinade does its work, so there's almost no actual hands-on time.
02 -
  • Don't overcook the salmon—it continues cooking slightly even after you remove it from heat, and dry salmon ruins the whole experience; pull it off when it's still slightly translucent in the very center.
  • The cornstarch slurry is non-negotiable if you want an actual glaze; without it, you're left with thin sauce that slides off the rice instead of clinging to everything.
  • Fresh lime juice makes the sriracha mayo taste bright and alive; bottled lime juice is a pale imitation and you'll taste the difference.
03 -
  • If your salmon looks slightly undercooked when you remove it, it will finish cooking gently as you build the bowl—don't panic and overcook it.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on; the difference in flavor is the difference between good and unforgettable.
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