Teriyaki salmon rice bowl (Printable)

A vibrant bowl combining glazed salmon, rice, fresh vegetables, and a creamy spicy mayo drizzle.

# What You'll Need:

→ Salmon

01 - 2 skinless salmon fillets (approximately 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 (fresh or leftover)

→ 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 Steps:

01 - Whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl.
02 - Place salmon fillets in a shallow dish and pour half the teriyaki marinade over them. Let sit for 10 minutes to absorb flavors.
03 - Heat a non-stick skillet over medium heat. Cook salmon fillets for 3 to 4 minutes on each side until just cooked through. Remove and set aside.
04 - Pour remaining marinade into the skillet. Stir in cornstarch slurry and simmer for 1 to 2 minutes until the glaze thickens. Return salmon to the pan and spoon glaze over to coat evenly.
05 - Combine mayonnaise, sriracha, and lime juice in a small bowl. Mix until smooth and well blended.
06 - Divide cooked rice evenly between two bowls. Flake the teriyaki-glazed salmon over the rice. Arrange sliced avocado, cucumber, and julienned carrot alongside.
07 - Drizzle sriracha mayo over the bowls. Garnish with scallions, toasted sesame seeds, and nori strips. Serve immediately.

# Expert Suggestions:

01 -
  • The teriyaki glaze gets sticky and golden in minutes, making you feel like you nailed something fancy.
  • It's satisfying enough for lunch or dinner, and somehow feels both indulgent and balanced.
  • Everything comes together in one pan—there's a real rhythm to it that builds confidence in the kitchen.
02 -
  • Don't skip the cornstarch slurry—it transforms thin marinade into a glaze that actually clings to the salmon instead of pooling at the bottom.
  • Cook the salmon just until done through; even thirty seconds too long turns it from silky to dry, and that changes everything.
  • Toast your own sesame seeds if you have time—they go from muted to nutty in a hot skillet for about two minutes.
03 -
  • Prep your vegetables while the salmon marinates—you'll be in a flow state by the time you're ready to cook, and everything comes together without stress.
  • Use tamari instead of regular soy sauce if you're cooking for anyone who avoids gluten; the flavor stays rich and the bowl stays inclusive.
  • If your salmon is particularly thick, tent it loosely with foil after the first flip so the inside finishes cooking gently while the outside stays golden.
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