Teriyaki Salmon Rice Bowls

The first time I made teriyaki salmon, I accidentally set off my smoke alarm because the honey in the glaze caramelized way too fast. My neighbor actually knocked to make sure everything was okay, but once she smelled what was happening, she asked if she could stay for dinner. That kitchen disaster taught me that patience with heat is everything.

Last summer, my cousin visited from Chicago and claimed she hated salmon. I served these taco bowls without telling her what the protein was, and she cleaned her entire bowl before asking for the recipe. Sometimes the best way to change someones mind about food is just letting the flavors speak for themselves.

Ingredients

• Salmon fillets: Choose pieces with even thickness so they cook at the same rate and stay juicy throughout
• Soy sauce: This builds the savory foundation that makes teriyaki so addictive
• Mirin: Adds subtle sweetness and a glossy finish you cannot get from sugar alone
• Honey or maple syrup: Creates that beautiful caramelization when the salmon hits the heat
• Rice vinegar: Brightens the entire dish and balances the rich glaze perfectly
• Sesame oil: Just a small amount delivers a huge punch of nutty aroma
• Fresh ginger: Grate it yourself because the jarred stuff cannot compare to that spicy zing
• Garlic: Mince it finely so it distributes evenly through the marinade
• Cornstarch: Optional, but this transforms your reserved marinade into a proper sauce that clings to everything
• Jasmine rice: Naturally fragrant and fluffy, the perfect canvas for these bold flavors
• Carrots, cucumber, and radishes: These three create a rainbow of crunch and quick pickling makes them sing
• Rice vinegar for pickling: The same ingredient used twice creates harmony across the whole bowl
• Avocado: Creamy richness that ties all the components together
• Sriracha mayo: The spicy kick that keeps you coming back for bite after bite

Instructions

Start your quick pickles:

Toss the sliced vegetables with vinegar, sugar, and salt, then walk away for at least 20 minutes to let the magic happen.

Get the rice going:

Rinse until the water runs clear, then simmer covered for 15 minutes before letting it steam itself to perfection.

Whisk the teriyaki marinade:

Combine all the liquid ingredients with ginger and garlic until the honey fully dissolves into the mixture.

Marinate the salmon:

Use half the sauce to coat the fish for at least 10 minutes while you prep everything else.

Cook the salmon:

Bake at 400°F or pan fry until the fish just flakes, keeping watch so the glaze does not burn.

Make the sauce:

Simmer the reserved marinade with a cornstarch slurry until it thickens into something you will want to put on everything.

Mix the spicy mayo:

Stir together sriracha, mayonnaise, and lime juice until smooth and taste as you go.

Build your bowls:

Pile everything into bowls in layers and finish with both sauces because more is definitely more here.

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These bowls have become my go to when friends come over because everyone can customize their own toppings and still end up with something incredible. Last Tuesday, my roommate actually requested them for her birthday dinner instead of going out to eat.

Making Ahead Like a Pro

The pickled vegetables keep getting better in the fridge for up to a week, and the teriyaki sauce can be made days in advance. I often cook extra rice on Sunday to make weeknight assembly take less than 15 minutes.

Protein Swaps That Work

Roasted tofu cubes absorb the teriyaki marinade just as beautifully as salmon, and shrimp cook in half the time if you are in a rush. Even chicken thighs work wonderfully with these same flavors.

Building the Perfect Bowl

Start with a foundation of warm rice, then arrange your toppings in sections so every bite gets a little bit of everything. The contrast of hot salmon against cold pickled vegetables is what makes this combination sing.

• Toast your sesame seeds in a dry pan for 2 minutes to unlock their nutty potential
• Squeeze fresh lime over the whole bowl right before eating
• Keep extra sriracha mayo on the table because people will want more

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This is the kind of meal that makes people pause between bites and say you should open a restaurant. Enjoy every messy, delicious, sauce covered bite.

Recipe FAQs

→ How do I achieve the perfect teriyaki glaze consistency?

Simmer the reserved teriyaki marinade and add a cornstarch slurry to thicken it gently, stirring until glossy and smooth.

→ What is the best way to cook salmon for this dish?

Bake the marinated salmon at 400°F (200°C) for 10-12 minutes or pan-sear until just cooked through and flaky.

→ How quickly should the pickled vegetables be prepared?

Let the julienned vegetables soak in the vinegar mixture for at least 20 minutes to develop a crunchy, tangy bite.

→ Can I substitute jasmine rice in this bowl?

Yes, brown rice or quinoa can be used for a whole grain option offering a slightly different texture and flavor.

→ Is there a recommended way to balance the spicy mayo topping?

Adjust the amount of sriracha in the mayo to taste, adding lime juice for brightness without overpowering the glaze.