Teriyaki Salmon Taco Bowls

Last Tuesday, I stood in my kitchen staring at salmon fillets and a jar of pickles, wondering what would happen if I threw everything into bowls together. The result was this chaotic, beautiful fusion that my roommate called "the best thing we've eaten all month." There's something magical about teriyaki-glazed salmon meeting crunchy pickled vegetables and that sriracha mayo kick.

I made these bowls for a dinner party last month, and my friend Sarah literally licked her bowl clean. The best part was watching everyone customize their toppings—some went heavy on the sriracha mayo, others piled on extra pickled carrots. It's the kind of meal that brings people together around the table, reaching across each other for more sesame seeds or another slice of avocado.

Ingredients

• 4 salmon fillets (about 150 g each): Choose skinless if you prefer easier eating, but skin-on keeps the fish moistier during cooking
• 4 tbsp soy sauce: This forms the salty base of your teriyaki glaze, so use a good quality brand you love
• 2 tbsp mirin: Adds that essential Japanese sweetness and depth, though dry sherry works in a pinch
• 2 tbsp honey or maple syrup: Creates that glossy caramelized finish on the salmon when cooked
• 2 tbsp rice vinegar: Brings acidity to balance the sweetness and helps the marinade penetrate the fish
• 1 tbsp sesame oil: Toasted sesame oil adds a nutty aroma that makes the whole dish smell incredible
• 1 tsp grated fresh ginger: Fresh is non-negotiable here, it provides a bright, spicy warmth
• 2 cloves garlic, minced: Use fresh garlic and mince it finely so it distributes evenly in the sauce
• 2 cups jasmine rice: Jasmine rice has a natural floral sweetness that pairs perfectly with teriyaki flavors
• 1 medium carrot, julienned: The carrots stay crunchy even after pickling, adding great texture contrast
• 1 small cucumber, thinly sliced: English cucumbers work best since they have fewer seeds and thinner skin
• 6 radishes, thinly sliced: Radishes add a peppery bite and gorgeous pink color to the pickle mix
• 1 ripe avocado, sliced: The creaminess of avocado balances all the tangy and spicy elements
• 1/4 cup mayonnaise: Use real mayo for the best texture, though Greek yogurt works for a lighter version
• 1-2 tsp sriracha sauce: Start with one teaspoon and add more to taste, depending on your spice tolerance

Instructions

Pickle your vegetables first:

Combine rice vinegar, sugar, and salt in a bowl, stirring until dissolved. Toss in your julienned carrots, cucumber slices, and radish rounds. Let them sit at room temperature for at least 20 minutes, giving them an occasional stir. These quick pickles will develop a bright tang that cuts through the rich salmon.

Get your rice going:

Rinse the jasmine rice in a fine-mesh sieve until the water runs clear—this prevents gummy rice. Combine the rice, water, and salt in a saucepan. Bring it to a boil, then cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it steam, covered, for another 5 minutes before fluffing with a fork.

Whisk together the teriyaki marinade:

In a small bowl, combine soy sauce, mirin, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk until the honey is completely dissolved and everything is well combined. This mixture will serve as both your marinade and your glaze.

Marinate the salmon:

Place your salmon fillets in a shallow dish or ziplock bag. Pour half the marinade over the fish, turning to coat evenly. Let it sit for at least 10 minutes, but no more than 30 minutes. Reserve the remaining half of the marinade for your sauce.

Cook the salmon:

Preheat your oven to 400°F or heat a nonstick skillet over medium heat. Remove salmon from the marinade and place on a foil-lined baking sheet or directly in the skillet. Cook for 10 to 12 minutes, until the salmon flakes easily with a fork and is just cooked through.

Make the teriyaki glaze:

While the salmon cooks, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. If you want a thicker glaze, mix cornstarch with one tablespoon of water and stir it in. Let it bubble for 2 to 3 minutes until glossy and slightly reduced.

Mix the sriracha mayo:

In another small bowl, combine mayonnaise, sriracha, and lime juice. Whisk until completely smooth. Taste and add more sriracha if you want more heat. This creamy, spicy element is what ties the whole bowl together.

Assemble your bowls:

Divide the fluffy rice among four bowls. Arrange the salmon, pickled veggies, avocado slices, scallions, sesame seeds, cilantro, and nori strips on top. Drizzle generously with the teriyaki glaze and sriracha mayo. Serve immediately while everything is still warm and the pickles are at their crunchiest.

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This recipe started as a "what's in the fridge" experiment but has become my go-to for weeknight dinners that feel special. There's something so satisfying about building your own bowl, layering flavors and textures until every bite is perfect.

Making It Your Own

The beauty of these bowls lies in their adaptability. I've swapped salmon for roasted tofu when my vegetarian sister came over, and honestly, it was just as delicious. The teriyaki and sriracha combo works with almost any protein.

Rice Secrets

Rinsing your rice until the water runs clear is the step most people skip, but it makes all the difference between fluffy grains and a gummy mess. I also like to toast the rice in a dry pan for 2 minutes before adding water—it adds a subtle nutty flavor.

Make-Ahead Magic

You can pickle the vegetables up to 3 days in advance, and they actually get better with time. The teriyaki sauce keeps for a week in the fridge, and the sriracha mayo will last 3 to 4 days. Just cook the salmon fresh and assemble when you're ready to eat.

• Cook extra salmon and flake it into salads the next day
• Double the pickle recipe, they're great on sandwiches and burgers
• Keep toasted sesame seeds in a jar for sprinkling on everything

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I hope these bowls become a weeknight staple in your kitchen like they have in mine. There's pure joy in that first bite when all the flavors come together.

Recipe FAQs

→ How is the teriyaki glaze prepared?

The glaze combines soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, grated ginger, and garlic, creating a balanced sweet-savory marinade.

→ What is the purpose of quick-pickled vegetables?

They provide a crisp, tangy contrast to the rich salmon and rice, brightening each bite with fresh acidity.

→ Can jasmine rice be substituted?

Yes, brown rice or quinoa can be used for a nuttier flavor and added whole-grain texture.

→ How long should the salmon marinate?

Marinate for at least 10 minutes up to 30 minutes to absorb flavors without overpowering the delicate fish.

→ What is the best way to cook the salmon?

Bake at 400°F or sear in a skillet until the salmon flakes easily, ensuring a moist and tender texture.

→ How is the sriracha mayo made?

Mix mayonnaise with sriracha sauce and lime juice until smooth for a creamy, slightly spicy drizzle.