Save There's something magical about that moment when you're scrolling through your phone and suddenly a recipe stops you cold—and this teriyaki salmon bowl was exactly that for me. The gloss on the salmon, those precise vegetable ribbons, the way the sriracha mayo seemed to tie everything together—I knew I had to make it. My first attempt was honestly chaotic, but somewhere between the sizzle of the salmon and that initial taste, I understood why this bowl had gone viral. It wasn't just pretty; it tasted like someone genuinely cared about every element.
I made this for my partner on a Tuesday night when we were both too tired to think straight, and somehow it turned into this unexpectedly romantic dinner at our kitchen counter. We didn't say much—just quietly worked through our bowls while the evening light hit the kitchen. It's funny how a well-balanced meal can shift the whole mood of a day.
Ingredients
- Salmon fillets: Buy them fresh if you can, and don't skip removing the skin yourself—it gives you so much more control over the final texture.
- Soy sauce, mirin, honey, rice vinegar: These four ingredients are the backbone of any teriyaki sauce, and they need each other to balance out.
- Sesame oil: Just a teaspoon, but it's what makes your kitchen smell like an actual restaurant.
- Garlic and ginger: Fresh is non-negotiable here—the minced jarred stuff won't give you that bright, clean flavor.
- Cornstarch slurry: This is your secret to that glossy, clingy glaze that makes people ask for the recipe.
- Short-grain rice: I usually cook mine the day before because it's easier to work with when it's cooled slightly.
- Avocado: Slice it just before assembly so it doesn't brown and taste bitter.
- Cucumber and carrot: The crunch is absolutely essential—it's your textural anchor.
- Sriracha mayo: This is where the personality lives; adjust the heat to match your own tolerance, not some internet rando's.
- Scallions, sesame seeds, nori: These finish everything off with a flourish of color and umami.
Instructions
- Build your teriyaki base:
- Whisk soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl. You want the honey fully dissolved so everything emulsifies smoothly.
- Marinate the salmon:
- Place salmon fillets in a shallow dish and pour half the marinade over them. Ten minutes is just enough time to let the flavors settle in without making the texture mushy.
- Sear with intention:
- Heat your non-stick skillet over medium heat and lay the salmon in gently. You'll hear that satisfying sizzle—that's your cue it's working. Three to four minutes per side until just cooked through; if you overcook it, the whole bowl suffers.
- Make the glaze:
- Pour the remaining marinade into the pan, then stir in your cornstarch slurry. Watch it thicken and turn glossy—this usually takes about a minute. Return the salmon to coat it completely.
- Sriracha mayo comes next:
- Mix mayonnaise, sriracha, and lime juice in a small bowl until completely smooth. Taste it and adjust the heat; you want it bold but not overwhelming.
- Assemble with care:
- Divide rice between two bowls, then flake the glazed salmon over the top. Arrange your avocado, cucumber, and carrot around the salmon so everything looks intentional.
- Finish it off:
- Drizzle sriracha mayo across everything, then top with scallions, sesame seeds, and nori strips. Serve immediately while the rice is still warm and everything is at its prime.
Save There's a moment right after you drizzle that sriracha mayo and the flavors hit all at once—the heat, the umami, the fresh crunch—and you realize this isn't just lunch, it's a small celebration of balance. That's the moment this bowl shifted from a viral trend to something I actually crave.
Why This Bowl Went Viral
I think it's because this bowl respects you as a cook. It doesn't hide behind complexity; instead, it lets each ingredient shine while the teriyaki glaze holds everything together like a conversation. The visual appeal is undeniable, but what keeps people coming back is that it genuinely tastes better than it looks, which is rare.
The Sriracha Mayo Effect
That creamy, spicy drizzle completely transforms the bowl. It adds this luxurious richness that makes the salmon feel indulgent while cutting through the rice and vegetables with just enough heat. I've started making extra and keeping it in a jar—it's become my go-to for avocado toast, grain bowls, and even roasted vegetables.
Building Your Perfect Bowl
The real magic is in the assembly—how you arrange those vegetables, where you place the salmon, the drizzle pattern of the mayo. It's not just about nutrition; it's about creating something that feels intentional and beautiful on the plate. Every element is there for a reason, flavor and texture wise.
- If you're meal prepping, cook the rice and vegetables the day before, but assemble the bowl fresh just before eating so nothing gets soggy.
- Swap the salmon for grilled tofu or even shrimp if you're mixing things up, but keep the glaze—it's the star of the show.
- Double the sriracha mayo recipe if you're feeding more people; you'll always wish you had extra, trust me.
Save This bowl is one of those rare recipes that delivers exactly what it promises—satisfying, beautiful, and surprisingly quick to make. Once you've made it once, it becomes a regular rotation, and that's the highest compliment a recipe can get.
Recipe FAQs
- → How do you make the teriyaki glaze?
Combine soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Simmer with cornstarch slurry until thickened.
- → Can I use brown rice instead of white rice?
Yes, brown rice or quinoa can be used for a nuttier flavor and added fiber.
- → How long should the salmon marinate?
Marinate the salmon for about 10 minutes to allow flavors to deepen without overpowering its natural taste.
- → What’s a good vegetarian substitute for the salmon?
Grilled tofu makes a great alternative, especially when paired with the same teriyaki glaze and toppings.
- → How do you make the sriracha mayo?
Mix mayonnaise, sriracha, and lime juice until smooth to add a creamy, spicy finishing touch.
- → Can this dish be made gluten-free?
Use tamari in place of soy sauce to ensure a gluten-free version without compromising flavor.