Teriyaki Salmon Rice Taco Bowls (Printable Version)

Tender teriyaki salmon, jasmine rice, pickled veggies, and zesty sriracha mayo, served bowl-style with taco flair.

# What You Need:

→ Salmon & Marinade

01 - 4 salmon fillets (about 5 oz each, skinless or skin-on as preferred)
02 - 4 tbsp soy sauce
03 - 2 tbsp mirin (or dry sherry)
04 - 2 tbsp honey or maple syrup
05 - 2 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 1 tsp grated fresh ginger
08 - 2 cloves garlic, minced
09 - 1 tsp cornstarch (for thickening sauce, optional)

→ Rice

10 - 2 cups jasmine rice
11 - 3 cups water
12 - 1/2 tsp 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 tbsp sugar
18 - 1/2 tsp salt

→ Taco Bowl Toppings

19 - 1 ripe avocado, sliced
20 - 1/4 cup sliced scallions
21 - 2 tbsp 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 tsp sriracha sauce (to taste)
26 - 1 tsp lime juice

# How To Make It:

01 - Combine rice vinegar, sugar, and salt in a bowl. Add carrots, cucumber, and radishes. Toss well 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 heat, 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, grated ginger, and minced 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. Marinate for at least 10 minutes, up to 30 minutes maximum. Reserve the remaining marinade 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 for 10-12 minutes or pan-fry until salmon is just cooked through and flakes easily with a fork.
06 - Pour reserved marinade into a small saucepan. Bring to a simmer over medium heat. Optionally, mix cornstarch with 1 tbsp water and stir in to thicken. Cook for 2-3 minutes until sauce is glossy and slightly reduced.
07 - Mix mayonnaise, sriracha sauce, and lime juice in a small bowl until smooth and fully incorporated. Adjust sriracha amount to desired spice level.
08 - Divide cooked rice among four bowls. Top with salmon (whole or flaked), drained pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle with teriyaki glaze and sriracha mayo. Serve immediately.

# Expert Suggestions:

01 -
  • The combination of warm teriyaki-glazed salmon and cold pickled vegetables creates the most satisfying temperature contrast
  • Everything can be prepped ahead, making it perfect for weeknight dinners or meal prep
  • Each bowl gets that restaurant-quality presentation with minimal effort
02 -
  • The salmon will continue cooking slightly after you remove it from the heat, so take it off when it's still slightly translucent in the center
  • Pickling the vegetables for at least 20 minutes is essential, but they can sit for up to 24 hours for even more flavor
  • The teriyaki sauce thickens quickly once it starts simmering, so keep a close eye on it
03 -
  • Pat your salmon completely dry before marinating to help the glaze adhere properly
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling on top
  • Use a vegetable peeler to create quick, even ribbons of cucumber for the pickles

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