Teriyaki Salmon Rice Taco Bowl (Printable)
A vibrant bowl featuring teriyaki salmon, fluffy jasmine rice, pickled vegetables, and a spicy mayo drizzle.
# What You'll Need:
→ Salmon & Marinade
01 - 4 salmon fillets (approximately 5 ounces each, skinless or skin-on as preferred)
02 - 4 tablespoons soy sauce
03 - 2 tablespoons mirin (or dry sherry)
04 - 2 tablespoons honey or maple syrup
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 teaspoon grated fresh ginger
08 - 2 cloves garlic, minced
09 - 1 teaspoon cornstarch (for thickening sauce, optional)
→ Rice
10 - 2 cups jasmine rice
11 - 3 cups water
12 - 1/2 teaspoon 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 tablespoon sugar
18 - 1/2 teaspoon salt
→ Taco Bowl Toppings
19 - 1 ripe avocado, sliced
20 - 1/4 cup sliced scallions
21 - 2 tablespoons 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 teaspoons sriracha sauce (to taste)
26 - 1 teaspoon lime juice
# How to Make It:
01 - Combine rice vinegar, sugar, and salt in a bowl. Add carrots, cucumber, and radishes. Toss thoroughly and let sit for at least 20 minutes, stirring occasionally to distribute flavors.
02 - Rinse jasmine rice until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce heat to low, 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, ginger, and garlic in a small bowl until fully incorporated.
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 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 or cook for 10-12 minutes until salmon is just cooked through and flakes easily with a fork.
06 - Pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. If desired, mix cornstarch with 1 tablespoon water and stir in to thicken. Cook for 2-3 minutes until sauce becomes glossy and coats the back of a spoon.
07 - Combine mayonnaise, sriracha, and lime juice in a small bowl. Mix until smooth and fully incorporated. Adjust sriracha amount to taste preference.
08 - Divide rice among four bowls. Top with flaked or whole salmon, 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 teriyaki glaze transforms simple salmon into something restaurant-worthy with zero culinary school required
- Pickled veggies cut through the rich salmon and creamy mayo like they were born to do it
- Everything comes together in 45 minutes but tastes like you spent all Sunday meal prepping
02 -
- Do not marinate salmon longer than 30 minutes or the acid starts breaking down the texture in a weird way
- Let that glaze cool slightly before drizzling because hot teriyaki sauce can actually cook the avocado on contact
- Pickled veggies keep for a week in the fridge, so double that batch and thank yourself later
03 -
- Cold salmon makes the whole bowl feel sad, so serve this immediately after plating
- Pat your salmon completely dry before cooking if you want crispy skin instead of steamed