Teriyaki Salmon Rice Bowl (Print Version)

A satisfying bowl of glazed salmon, steamed rice, fresh veggies, and a spicy sriracha mayo topping.

# What You’ll Need:

→ 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

→ 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

# How to Make It:

01 - Whisk 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. Cook salmon 3–4 minutes per side until just cooked through. Remove and set aside.
04 - Pour remaining marinade into the skillet. Stir in cornstarch slurry and simmer until slightly thickened, about 1–2 minutes. Return salmon to pan 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.

# Additional Tips::

01 -
  • The teriyaki glaze caramelizes in minutes, making your salmon taste like it was made by someone who actually knows what they're doing.
  • Assembly is pure joy—it's really just arranging beautiful things on rice, and somehow it feels luxurious even though you made it yourself.
  • The sriracha mayo is quietly the star; it ties everything together with a creamy, spicy punch that keeps you coming back for another spoonful.
02 -
  • The salmon will keep cooking a tiny bit after you remove it from heat, so pull it off the pan when it still looks barely done—it'll firm up as it sits.
  • Don't skip the cornstarch slurry; it's the difference between a sauce that runs everywhere and one that clings to the salmon like it's supposed to.
  • Toast your own sesame seeds in a dry pan for one minute if you have them; it makes the flavor jump out of the bowl.
03 -
  • Make your sriracha mayo a little spicier than you think you want it—the cool rice and creamy avocado will balance it out perfectly.
  • Don't skip the nori; that briny, almost mineral quality is what takes this from good to unforgettable, and it costs almost nothing.
  • If your salmon starts looking dry, you overcooked it by about 30 seconds—next time, pull it when it still looks slightly underdone in the very center.
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