Teriyaki Salmon Rice Bowl (Printable Version)

Tender glazed salmon atop fluffy rice with fresh vegetables and a zesty sriracha mayo drizzle.

# What You'll Need:

→ Salmon

01 - 2 skinless salmon fillets (approximately 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, fresh or leftover

→ 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

# Directions:

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 of the marinade over them. Marinate for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Add salmon fillets and cook for 3 to 4 minutes per side until just cooked through. Remove from pan 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 the skillet and spoon glaze to coat evenly.
05 - Combine mayonnaise, sriracha, and lime juice in a small bowl until smooth.
06 - Divide cooked rice evenly between two bowls. Flake glazed salmon over rice and arrange avocado, cucumber, and carrot around the salmon.
07 - Drizzle sriracha mayo over each bowl and garnish with scallions, toasted sesame seeds, and nori strips. Serve immediately.

# Expert Hints:

01 -
  • The whole thing comes together in 30 minutes, yet tastes like you fussed for hours.
  • That sriracha mayo is honestly a game-changer—it's become my go-to condiment for everything now.
  • It's the kind of bowl that feels indulgent but leaves you energized, not sluggish.
02 -
  • Don't let that salmon sit in the marinade for more than 10 minutes, or the acid will start breaking down the flesh and you'll end up with a mushy texture that no glaze can save.
  • The cornstarch slurry is what separates a watery sauce from something actually glossy and restaurant-quality—never skip dissolving it in water first or you'll get lumps.
  • Room-temperature ingredients make a difference; pull your salmon out of the fridge about 5 minutes before cooking so it cooks evenly.
03 -
  • Use a really sharp knife for the vegetables so your cuts are clean and they stay crisp instead of getting bruised and releasing water.
  • If your salmon is particularly thick, lower the heat slightly and give it an extra minute per side—you'd rather it be slightly underdone than dry, because it'll keep cooking residually.
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