Teriyaki Salmon Rice Bowl (Printable)

Tender salmon glazed with teriyaki sauce over rice, topped with fresh vegetables and a creamy spicy mayo.

# What Goes In:

→ Salmon

01 - 2 skinless salmon fillets (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 grated ginger
09 - 1 teaspoon cornstarch dissolved in 1 tablespoon 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 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

# How to Make It:

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, pour half the marinade over them, and let rest for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Cook salmon fillets for 3 to 4 minutes per side until just cooked through. Remove and set aside.
04 - Pour remaining marinade into the skillet, stir in cornstarch slurry, and simmer for 1 to 2 minutes until slightly thickened. Return salmon to pan and coat evenly with glaze.
05 - Combine mayonnaise, sriracha, and lime juice in a small bowl, mixing until smooth.
06 - Divide cooked rice between two bowls. Flake glazed salmon atop the rice. Arrange avocado, cucumber, and carrot alongside.
07 - Drizzle sriracha mayo over the bowls, then garnish with scallions, toasted sesame seeds, and nori strips. Serve immediately.

# Expert Advice:

01 -
  • It looks far more impressive than the 30 minutes it actually takes—perfect for when someone's coming over and you want them to think you know what you're doing.
  • The sriracha mayo is dangerously addictive, and honestly, you'll find yourself drizzling it on everything else afterward.
  • It's the kind of meal that feels indulgent but isn't heavy, leaving you satisfied without that post-lunch slump.
02 -
  • Overcooking salmon by even two minutes turns it from silky to sad, so use the edge of a knife to peek inside and pull it off heat while there's still a shimmer in the center—it'll finish cooking as it rests.
  • Don't skip toasting your sesame seeds if you have them raw; two minutes in a dry pan transforms them from forgettable to unforgettable, and you'll taste the difference immediately.
03 -
  • Leftover rice is your secret weapon—it's drier and less sticky than fresh rice, which means your bowl stays textured and interesting rather than becoming a gluey mass by the bottom.
  • Don't let your sriracha mayo sit in the fridge for more than a day before using it; the sriracha gradually overtakes everything else and you lose the balance of the trio.
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