Teriyaki Salmon Taco Bowls (Print version)

Teriyaki-glazed salmon served with fluffy jasmine rice, crunchy pickled vegetables, and a spicy mayo drizzle in bowl style.

# Ingredient List:

→ 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 - In a bowl, combine rice vinegar, sugar, and salt. Add carrots, cucumber, and radishes. Toss and let sit for at least 20 minutes, stirring occasionally.
02 - Rinse jasmine rice until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.
03 - In a small bowl, whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, ginger, and garlic for the teriyaki marinade.
04 - Place salmon fillets in a shallow dish or ziplock bag. Pour half of the marinade over the fish and marinate for at least 10 minutes (up to 30 minutes). Reserve the other half.
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.
06 - Pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. If desired, mix cornstarch with 1 tbsp water and stir in to thicken. Cook for 2–3 minutes, until glossy.
07 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
08 - Divide rice among four bowls. Top with flaked or whole salmon, drained pickled veggies, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle with teriyaki sauce and sriracha mayo. Serve immediately.

# Expert Advice:

01 -
  • The homemade teriyaki sauce comes together in minutes and tastes infinitely better than bottled versions
  • Quick-pickled veggies add a bright crunch that cuts through the rich salmon and creamy mayo
  • You get that perfect balance of sweet, salty, spicy, and tangy in every single bite
02 -
  • Don't marinate the salmon longer than 30 minutes or the acid will start to break down the fish texture
  • Let the teriyaki glaze cool slightly before drizzling, it will thicken up as it cools
  • Pickle the veggies at least 20 minutes ahead, but they get even better after an hour
03 -
  • Pat your salmon completely dry before adding to the marinade, this helps the glaze stick better during cooking
  • Use a vegetable peeler to create thin ribbons of cucumber instead of slicing, they look elegant and absorb more pickle flavor

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