Teriyaki Salmon Rice Bowl (Print View)
Tender teriyaki salmon served over jasmine rice with quick-pickled veggies and a spicy mayo drizzle.
# Ingredient List:
→ Salmon & Marinade
01 - 4 salmon fillets (about 5 ounces each, skinless or skin-on as preferred)
02 - 4 tablespoons soy sauce
03 - 2 tablespoons mirin (or dry sherry)
04 - 2 tablespoons honey or maple syrup
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 teaspoon grated fresh ginger
08 - 2 cloves garlic, minced
09 - 1 teaspoon cornstarch (for thickening sauce, optional)
→ Rice
10 - 2 cups jasmine rice
11 - 3 cups water
12 - 1/2 teaspoon salt
→ Quick-Pickled Veggies
13 - 1 medium carrot, julienned
14 - 1 small cucumber, thinly sliced
15 - 6 radishes, thinly sliced
16 - 1/2 cup rice vinegar
17 - 1 tablespoon sugar
18 - 1/2 teaspoon salt
→ Taco Bowl Toppings
19 - 1 ripe avocado, sliced
20 - 1/4 cup sliced scallions
21 - 2 tablespoons toasted sesame seeds
22 - 1/4 cup fresh cilantro leaves
23 - 1 sheet nori, cut into thin strips (optional)
→ Sriracha Mayo
24 - 1/4 cup mayonnaise
25 - 1-2 teaspoons sriracha sauce (to taste)
26 - 1 teaspoon lime juice
# How to Make:
01 - Combine rice vinegar, sugar, and salt in a bowl. Add carrots, cucumber, and radishes. Toss to coat and let sit for at least 20 minutes, stirring occasionally to ensure even pickling.
02 - Rinse jasmine rice until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
03 - Whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, ginger, and garlic in a small bowl until well combined.
04 - Place salmon fillets in a shallow dish or ziplock bag. Pour half of the marinade over the fish and marinate for at least 10 minutes, up to 30 minutes. Reserve the remaining half for sauce.
05 - Preheat oven to 400°F or heat a nonstick skillet over medium heat. Remove salmon from marinade and place on a foil-lined baking sheet or in the skillet. Bake or cook for 10-12 minutes, until salmon is just cooked through and flakes easily.
06 - Pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. If desired, mix cornstarch with 1 tablespoon water and stir in to thicken. Cook for 2-3 minutes, until glossy and slightly thickened.
07 - Mix mayonnaise, sriracha, and lime juice in a small bowl until smooth and well combined. Adjust sriracha to taste.
08 - Divide rice among four bowls. Top with flaked or whole salmon, drained pickled veggies, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle with teriyaki sauce and sriracha mayo.
# Expert Advice:
01 -
- The sweet and salty teriyaki glaze caramelizes beautifully while the pickled veggies cut through the richness
- Everything comes together in under 45 minutes but tastes like a restaurant fusion bowl
02 -
- Do not marinate the salmon longer than 30 minutes or the acid starts breaking down the texture too much
- Let the cooked salmon rest a few minutes before flaking to keep it moist
03 -
- Pat the salmon completely dry before marinating so the sauce actually sticks to the fish
- Toast your sesame seeds in a dry pan for 2 minutes to bring out their nutty flavor