Save The first time I made a teriyaki salmon bowl was honestly by accident—I'd bought salmon on sale, had leftover rice from the night before, and suddenly found myself with a skillet, some soy sauce, and a creative mood. What started as throwing things together turned into something so vibrant and satisfying that I've been making it ever since. There's something magical about how the glaze catches the heat, how the kitchen fills with that salty-sweet aroma, and how everything comes together in one gorgeous bowl.
I remember making this for my roommate one evening when she'd had a rough day at work. She walked into the kitchen, caught the smell of the teriyaki glaze hitting the pan, and actually stopped complaining mid-sentence. By the time we sat down with our bowls, she was smiling again—and I realized that sometimes the most thoughtful gesture isn't complicated at all.
Ingredients
- Salmon fillets (150 g each, skinless): The star of the show—look for pieces with a peachy color and firm texture, and try to use them the day you buy them for the best flavor.
- Soy sauce: This is the backbone of your glaze, so don't skimp on quality; use tamari if you need gluten-free.
- Mirin: The sweet counterbalance that makes the glaze glossy and caramelized; it's worth finding in the Asian aisle.
- Honey or maple syrup: A backup sweetener that deepens the complexity of the glaze.
- Rice vinegar: Adds brightness and cuts through the richness—it's what prevents the bowl from feeling heavy.
- Sesame oil: Just a teaspoon goes a long way; it adds a toasted, nutty depth that you can't replicate with other oils.
- Garlic and ginger: Fresh is non-negotiable here—the minced garlic and grated ginger create an aromatic base that elevates everything.
- Cornstarch slurry: The secret to a glaze that actually coats the salmon instead of running off the plate.
- Short-grain white rice: The neutral canvas for all these bold flavors; day-old rice works beautifully and has better texture than fresh.
- Avocado: Adds creaminess and a gentle contrast to the savory glaze.
- Cucumber: Keeps things fresh and crisp; slice it thin so it soaks up a little of the glaze.
- Carrot: Julienne it for visual appeal and a pleasant crunch.
- Scallions: The final flourish that brings a bright oniony note.
- Toasted sesame seeds: Toast them yourself if you can—the difference is remarkable.
- Nori: A subtle umami boost that reminds you this is Japanese-inspired comfort food.
- Mayonnaise: The base of your sauce; use a good quality mayo because it's one of the four components.
- Sriracha: Start with less and taste as you go—some bottles are much spicier than others.
- Lime juice: The acid that brightens the mayo and keeps it from tasting flat.
Instructions
- Build your glaze:
- Whisk soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger together in a small bowl until the honey dissolves completely. Taste it straight from the spoon—it should be bold and balanced, with sweetness playing against salt.
- Marinate the salmon:
- Place your salmon fillets in a shallow dish and pour half the teriyaki marinade over them, making sure both sides get coated. Let it sit for 10 minutes while you prep your vegetables; this isn't a long marination, but it's enough to start flavoring the fish.
- Sear the salmon:
- Heat your non-stick skillet over medium heat until a drop of water sizzles on contact, then add the salmon skin-side up. Cook for 3 to 4 minutes without moving it—you want that side to develop a gentle golden crust—then flip and cook the other side for another 3 to 4 minutes until the flesh is opaque and flakes easily.
- Make the glaze glossy:
- Pour the remaining marinade into the hot skillet and immediately stir in your cornstarch slurry, watching as the liquid thickens into something that looks like liquid gold. Return the salmon to the pan, give everything a gentle stir to coat the fish, and let it simmer for about a minute until it's glossy and clingy.
- Mix your sriracha mayo:
- While the salmon finishes, combine mayonnaise, sriracha, and lime juice in a small bowl, stirring until smooth. If you like heat, add more sriracha; if you prefer it mild, start with half and adjust.
- Assemble your bowl:
- Divide the rice between two bowls, then flake the glazed salmon over the top, spooning any glaze from the pan over it. Arrange avocado slices, cucumber, and carrot in neat sections around the salmon, then drizzle everything with sriracha mayo in loose, generous swirls.
- Finish and serve:
- Top with sliced scallions, toasted sesame seeds, and nori strips, then serve immediately while the rice is still warm and the avocado is still creamy.
Save There's a moment when everything comes together—when that hot salmon hits the cool rice, when the glaze catches the light, when someone takes their first bite and closes their eyes for a second. That's when you know you've made something worth making.
Why This Bowl Works
The beauty of this bowl is that it respects both elegance and ease. Every component has a job—the salmon brings protein and richness, the rice provides grounding, the vegetables add texture and freshness, and the sriracha mayo ties it all together with a spicy-creamy finish. Nothing fights for attention; instead, everything supports everything else.
Variations That Actually Matter
I've experimented with swapping things around, and some changes genuinely improve the bowl. Brown rice adds nuttiness and fiber; edamame brings extra protein and a pop of color; pickled ginger cuts through the richness in an unexpected way. The salmon itself never wavers, but the supporting cast can shift depending on what you have on hand or what mood you're in.
Setting Yourself Up for Success
The real secret to making this feel effortless is a little prep work beforehand. Slice your cucumber and carrot while the salmon marinates, whisk your sriracha mayo before you start cooking the fish, and have your rice ready. When you work this way, the actual cooking becomes the fun part instead of the stressful part.
- Use day-old rice if you have it—fresh rice can be too sticky and cling to your spoon in frustrating ways.
- Don't be afraid to make the sriracha mayo spicier than you think you need; the rice and avocado will cool it down.
- Serve immediately after assembling so the rice stays warm and the textures stay distinct.
Save This bowl has a way of making you feel like you've taken care of yourself, even on nights when you didn't have much energy. That's the real magic of it.
Recipe FAQ
- → How do I achieve a flavorful teriyaki glaze?
Combine soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Simmer the mixture slightly with cornstarch to thicken before coating the salmon for a glossy finish.
- → Can I substitute the rice with other grains?
Yes, alternatives like brown rice or quinoa work well and add fiber without overpowering the delicate flavors of the glaze and toppings.
- → What vegetables complement this salmon bowl?
Fresh avocado, thinly sliced cucumber, julienned carrot, scallions, and nori strips provide a refreshing crunch and umami balance.
- → How is the sriracha mayo prepared?
Mix mayonnaise with sriracha and a splash of lime juice until smooth to add a creamy, spicy layer that brightens the bowl.
- → Is this dish suitable for special diets?
The dish is pescatarian friendly and can be made gluten-free by using tamari instead of soy sauce. A vegan version is possible by substituting salmon with grilled tofu and using vegan mayonnaise.