Teriyaki Salmon Rice Bowl (Print Version)

A flavorful bowl featuring glazed salmon, rice, fresh vegetables, and zesty sriracha mayo topping.

# 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

# Cooking Steps:

01 - In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
02 - Place salmon fillets in a shallow dish and pour half the teriyaki marinade over them. Let them marinate for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Add the salmon fillets and cook for 3 to 4 minutes on each side until just cooked through. Remove from the pan and set aside.
04 - Pour the remaining marinade into the same pan. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens slightly. Return the salmon to the pan and spoon the glaze over to coat evenly.
05 - In a small bowl, combine mayonnaise, sriracha, and lime juice until smooth.
06 - Divide the cooked rice between two bowls. Flake the glazed salmon over the rice. Arrange sliced avocado, cucumber, and julienned carrot around the salmon. Drizzle generously with the sriracha mayo.
07 - Top each bowl with sliced scallions, toasted sesame seeds, and nori strips. Serve immediately.

# Expert Advice:

01 -
  • The teriyaki glaze is shiny, sticky, and deeply satisfying in a way that feels indulgent without being heavy.
  • It comes together in 30 minutes, which means weeknight dinner without the stress or takeout guilt.
  • Everything stays in one bowl, so cleanup is almost as quick as the cooking.
02 -
  • Don't overcook the salmon or it becomes dry and loses that succulent quality that makes this bowl special.
  • The cornstarch slurry must be stirred in while the pan is hot, or the glaze won't thicken properly and you'll end up with a thin, runny sauce.
03 -
  • Pat the salmon dry before searing so it browns properly and the glaze sticks instead of sliding off.
  • Make the sriracha mayo in advance if you're serving this to guests—one less thing to juggle while the salmon is cooking.
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