Teriyaki Salmon Rice Bowl (Printable)

Succulent glazed salmon atop fluffy rice with fresh veggies and creamy spicy mayo for a vibrant meal.

# What You'll Need:

→ Salmon

01 - 2 skinless salmon fillets (5 oz each)
02 - 2 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tbsp honey or maple syrup
05 - 1 tbsp rice vinegar
06 - 1 tsp sesame oil
07 - 1 clove garlic, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tsp cornstarch dissolved in 1 tbsp 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 tbsp scallions, finely sliced
15 - 1 tbsp toasted sesame seeds
16 - 1 sheet nori, cut into strips

→ Sriracha Mayo

17 - 3 tbsp mayonnaise
18 - 1 tbsp sriracha, adjust to taste
19 - 1 tsp lime juice

# How-To Steps:

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. Let sit for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Cook salmon fillets for 3 to 4 minutes on each side until just cooked through. Remove and set aside.
04 - Pour remaining marinade into the skillet. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until slightly thickened. Return salmon to the pan and spoon glaze over to coat evenly.
05 - Combine mayonnaise, sriracha, and lime juice in a small bowl and mix 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 top. Serve immediately.

# Expert Advice:

01 -
  • The teriyaki glaze strikes that perfect balance between sweet and savory without ever tasting cloying or overdone.
  • Everything comes together in thirty minutes flat, which means it's weeknight-friendly even when you're tired.
  • That sriracha mayo is honestly a game-changer—creamy, spicy, and it ties the whole bowl together like nothing else.
02 -
  • Don't skip the cornstarch slurry step—it's what transforms your glaze from thin and forgettable to glossy and cling-to-the-salmon gorgeous.
  • The sriracha mayo should taste balanced between creamy and spicy; if it's too spicy, it overpowers everything else, but too mild and you lose that signature kick that makes the bowl special.
  • Timing matters here because the bowl is best served when the rice and salmon are still warm and the vegetables are still crisp, so have everything prepped before you start cooking the salmon.
03 -
  • Don't use cold salmon straight from the fridge; let it sit on the counter for five minutes so it cooks evenly and doesn't have a cold center.
  • If you're worried about the salmon sticking to the pan, make sure your non-stick skillet is genuinely non-stick and not scratched up—that makes all the difference between a beautiful fillet and a tragic situation.
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