Teriyaki Salmon Rice Bowl (Print Version)

Savory teriyaki-glazed salmon served with rice, crisp veggies, and a zesty sriracha mayo topping.

# Components:

→ Salmon

01 - 2 skinless salmon fillets (5.3 oz each)
02 - 2 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tbsp honey or maple syrup
05 - 1 tbsp rice vinegar
06 - 1 tsp sesame oil
07 - 1 clove garlic, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tsp cornstarch dissolved in 1 tbsp 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 tbsp scallions, finely sliced
15 - 1 tbsp toasted sesame seeds
16 - 1 sheet nori, cut into strips

→ Sriracha Mayo

17 - 3 tbsp mayonnaise
18 - 1 tbsp sriracha (adjust to taste)
19 - 1 tsp lime juice

# Preparation Steps:

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 and pour half the marinade over them. Let rest for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Add salmon and cook 3–4 minutes per side until just cooked through. Remove and set aside.
04 - Pour remaining marinade into skillet. Stir in cornstarch slurry and simmer 1–2 minutes until slightly thickened. Return salmon to skillet and spoon glaze over to coat.
05 - Combine mayonnaise, sriracha, and lime juice in a small bowl until smooth.
06 - Divide rice between two bowls. Flake glazed salmon over rice. Arrange avocado, cucumber, and carrot around the salmon. Drizzle with sriracha mayo.
07 - Sprinkle scallions, toasted sesame seeds, and nori strips on top. Serve immediately.

# Expert Advice:

01 -
  • The teriyaki glaze is glossy and addictive—it clings to the salmon in a way that makes you feel like you're eating something fancy, even though it takes barely any time.
  • You can prep everything while the salmon cooks, so you're not juggling ten pans at once.
  • It feels indulgent enough for a date night but simple enough to throw together on a Tuesday when you're tired.
02 -
  • Don't skip the cornstarch slurry—without it, your glaze will remain thin and watery, and the whole bowl loses its appeal.
  • Taste your sriracha mayo before drizzling—every brand tastes different, and you might want to adjust the heat or acidity to match your salmon.
  • Cook your salmon skin-side up first so that side gets a nice sear; don't move it around or you'll break the crust.
03 -
  • Toast your own sesame seeds in a dry skillet for 2 to 3 minutes and you'll taste the difference—it elevates the whole bowl from weeknight dinner to something special.
  • If your salmon keeps sticking to the pan, your heat is too high; medium should give you a golden crust without drama.
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