Teriyaki Salmon Rice Bowl (Printable)

A vibrant bowl featuring glazed salmon, rice, crisp veggies, and creamy sriracha mayo for bold flavors.

# What You Need:

→ Salmon

01 - 2 skinless salmon fillets (approximately 5.3 oz each)
02 - 2 tablespoons soy sauce
03 - 1 tablespoon mirin
04 - 1 tablespoon honey or maple syrup
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon sesame oil
07 - 1 clove garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 teaspoon cornstarch dissolved in 1 tablespoon 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 tablespoons scallions, finely sliced
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into strips

→ Sriracha Mayo

17 - 3 tablespoons mayonnaise
18 - 1 tablespoon sriracha (adjust to taste)
19 - 1 teaspoon lime juice

# Directions:

01 - Whisk together 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 of the teriyaki marinade over them. Let marinate for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Add salmon fillets and cook 3 to 4 minutes per side until just cooked through. Remove and set aside.
04 - Pour remaining marinade into the pan. Stir in cornstarch slurry and simmer for 1 to 2 minutes until slightly thickened. Return salmon to the pan and spoon glaze over to coat.
05 - Combine mayonnaise, sriracha, and lime juice in a small bowl until smooth.
06 - Divide rice evenly between two bowls. Flake glazed salmon over rice. Arrange avocado, cucumber, and carrot around salmon. Drizzle with sriracha mayo.
07 - Sprinkle scallions, toasted sesame seeds, and nori strips over the bowls. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but your hands stay mostly clean and you're done in thirty minutes flat.
  • The salmon comes out glossy and caramelized while staying buttery inside, and that's the kind of contrast that makes every bite feel special.
  • Everything is customizable depending on what's in your fridge, so you'll never get bored making it again and again.
02 -
  • Don't skip the cornstarch slurry or your glaze will stay thin—I learned this the hard way and spent weeks wondering why mine looked nothing like the photos.
  • Fresh ginger is non-negotiable; powdered ginger will make this taste one-dimensional and the whole thing falls apart.
  • The salmon only needs three to four minutes per side—overcooking it turns that buttery interior into dry disappointment, and that would be a tragedy.
03 -
  • Pat your salmon dry before it hits the pan—moisture is the enemy of a golden sear, and a proper crust is what makes this whole thing feel restaurant-quality.
  • Keep your rice warm by covering it with a lid or a damp towel, because cold rice in the bottom of a bowl is the one thing that can derail an otherwise perfect meal.
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