Save to Pinterest There's a moment when you're scrolling through your phone at lunch and a video stops you cold—golden salmon glistening under kitchen lights, a drizzle of creamy sriracha mayo catching the gleam. That was me three months ago, utterly mesmerized by the simplicity of it all. I'd made salmon bowls before, sure, but something about the way this one came together felt different. I decided right then to recreate it, and what started as a casual weeknight dinner became the thing I now make when I want to feel like I've got my life together.
I made this for my roommate on a random Tuesday when she came home stressed from work, and I watched her face completely transform with that first bite. She went quiet—the good kind of quiet—and when she finally looked up, she just said, "Where did you learn to cook like this?" I hadn't done anything revolutionary, but somehow putting care into arranging those vegetables and getting the glaze just right made all the difference. Since then, it's become her go-to request.
Ingredients
- Salmon fillets: Two 150-gram pieces, skinless—the skinless part matters because you want that glaze to cling directly to the fish, and trust me, removing skin after cooking is a regrettable decision.
- Soy sauce: The backbone of your teriyaki, salty and deep—this is where cheap soy sauce will actually show, so use something you'd drink in miso soup.
- Mirin: That glossy shine you see in the videos comes straight from here; it's sweetness with purpose, not just sugar pretending.
- Honey or maple syrup: Your choice depending on mood—honey gives you brightness, maple adds earthiness, and honestly both are right.
- Rice vinegar: The acid that balances everything, cutting through richness before it gets heavy.
- Sesame oil: A small amount does enormous work, so don't skip it or substitute; the flavor is irreplaceable.
- Garlic and ginger: Minced and grated respectively, these two are where the magic whisper happens in your sauce.
- Cornstarch slurry: This thickens the glaze so it actually clings to the salmon instead of sliding off like disappointment.
- Short-grain white rice: Two cups cooked is your canvas; leftover works beautifully because day-old rice is actually less sticky, a tiny secret that makes assembly easier.
- Avocado: Sliced thin and arranged carefully because half the appeal is the presentation—your bowl should make you want to photograph it.
- Cucumber: Thinly sliced for crispness and cool contrast against warm salmon and rice.
- Carrot: Julienned into delicate matchsticks for color and that satisfying crunch.
- Scallions: Finely sliced and scattered last so they stay bright and sharp.
- Toasted sesame seeds: Toasted yourself if you have five minutes, because the difference between raw and toasted is the difference between decorative and delicious.
- Nori strips: Tear one sheet into strips just before serving so it doesn't get soggy from bowl moisture.
- Mayonnaise: The creamy base for your mayo—use real mayo, not the diet version, because you need the richness to balance the sriracha heat.
- Sriracha: Start with one tablespoon and taste, then adjust; some bottles are spicier than others, and you're in control here.
- Lime juice: Fresh squeezed makes a genuine difference, even though bottled works in a pinch.
Instructions
- Build your teriyaki foundation:
- Whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl until it smells incredible—you should be stopping to take a breath of that aroma. This is your sauce, and it does the heavy lifting.
- Give the salmon a bath:
- Lay your salmon fillets in a shallow dish and pour half the teriyaki marinade over them, letting them sit for 10 minutes while you prep your vegetables. This isn't a long marinate, but it's enough for the flavors to start greeting the fish.
- Cook the salmon with intention:
- Heat your non-stick skillet over medium heat until it's warm and ready—a tiny drop of water should sizzle gently, not violently. Add the salmon and cook 3 to 4 minutes per side until just cooked through; the center should be barely opaque, still with a tiny bit of shine inside.
- Make the glaze shine:
- Pour your remaining marinade into the pan and stir in your cornstarch slurry, watching it thicken into something glossy and clingy over about 1 to 2 minutes. Return the salmon to bathe in this glaze, spooning it over until every surface glistens.
- Mix your creamy heat:
- Combine mayonnaise, sriracha, and lime juice in a small bowl, stirring until completely smooth—no streaks of mayo, no bits of sriracha floating alone.
- Assemble with care:
- Divide your rice between two bowls as your base, then flake the glazed salmon over top. Arrange avocado, cucumber, and carrot in gentle piles so the bowl tells a story of textures and colors.
- Finish and serve immediately:
- Drizzle sriracha mayo across the top, then scatter scallions, sesame seeds, and nori strips while everything is still warm. Eat it right away before the nori softens and the avocado gets lonely.
Save to Pinterest I realized something while eating my third bowl in a week: this dish works because nothing fights for attention. The salmon doesn't scream, the vegetables don't overwhelm, the rice stays humble. Everything knows its place, and that's exactly what makes it feel effortless to eat.
The Teriyaki Moment
That sauce—the one that thickens and clings—is where the entire recipe earns its stripes. I learned this by making teriyaki sauce three different ways before I got it right, twice messing up the cornstarch ratio and ending up with either gravy or a thin drizzle with no staying power. When you nail it, you'll see the shine develop right in front of you, and that's when you know the salmon is about to become something special. The key is patience with that simmer; rush it and you get cloudy, cook it too long and it breaks apart. Medium heat, gentle stirring, 1 to 2 minutes tops.
Customizing Your Bowl
The beauty of a rice bowl is that it invites improvisation without demanding it. I've made this with brown rice and felt virtuous, swapped in quinoa when I was out of white rice and genuinely preferred the texture, and once threw in edamame because I had them sitting in my fridge looking sad. The salmon and teriyaki sauce are the non-negotiables, but everything else bends to what you have and what you're craving that day.
Make It Your Own
Some nights I add pickled ginger because I'm feeling sharp and acidic, other nights I pile on extra avocado because I want richness. You can dress this up or down depending on your mood—it's equally at home on a Tuesday night solo or plated carefully when someone special is visiting. The sriracha mayo is your wild card; if you're feeling adventurous, add a tiny squeeze of lime zest for brightness, or a drop of honey if you want to dial back the heat.
- For a vegan version that actually satisfies, grill pressed tofu until it's golden and use vegan mayo—the bowl stands on its own merit without the salmon.
- Make it gluten-free by swapping tamari for soy sauce; the flavor is nearly identical and your sauce will be just as glossy.
- If you're prepping ahead, keep the nori strips separate and add them only when you're about to eat so they stay crispy and alive.
Save to Pinterest This bowl became my answer to the question of what to make when I want to feel capable and generous at the same time. It's the kind of meal that proves you don't need complicated techniques or mysterious ingredients to create something that makes people pause mid-bite and say thank you.
Recipe FAQs
- → How do I achieve a glossy teriyaki glaze on the salmon?
Simmer the teriyaki marinade with cornstarch until slightly thickened, then spoon it over the salmon to coat evenly, creating a shiny glaze.
- → Can I use alternative grains instead of white rice?
Yes, brown rice or quinoa can be used to add fiber and a different texture without compromising flavor.
- → What is the best way to cook the salmon fillets evenly?
Cook the salmon in a medium-heat non-stick skillet for 3–4 minutes per side to ensure even cooking without drying out the fish.
- → How can I adjust the sriracha mayo for less spice?
Reduce the amount of sriracha or substitute with a milder chili sauce to tailor the heat to your preference.
- → What toppings add the most texture to this bowl?
Crunchy vegetables like cucumber and carrot, toasted sesame seeds, and crisp nori strips enhance both texture and flavor.