Teriyaki Salmon Taco Bowls (Print)
Flaky teriyaki-glazed salmon served on jasmine rice with crunchy pickled veggies and creamy sriracha mayo.
# What You Need:
→ Salmon & Marinade
01 - 4 salmon fillets (approximately 5.3 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 - Combine rice vinegar, sugar, and salt in a bowl. Add julienned carrots, sliced cucumber, and sliced radishes. Toss thoroughly and let sit for at least 20 minutes, stirring occasionally to ensure even pickling.
02 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork before serving.
03 - Whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl until well combined.
04 - Place salmon fillets in a shallow dish or ziplock bag. Pour half of the marinade over the fish, ensuring fillets are evenly coated. Marinate for at least 10 minutes, up to 30 minutes maximum. Reserve remaining marinade for sauce.
05 - Preheat oven to 400°F. Remove salmon from marinade and place on a foil-lined baking sheet. Bake for 10-12 minutes until salmon is just cooked through and flakes easily with a fork. Alternatively, cook in a nonstick skillet over medium heat for the same duration.
06 - Pour reserved marinade into a small saucepan. Bring to a simmer over medium heat. For thicker consistency, mix cornstarch with 1 tbsp water and stir into sauce. Cook for 2-3 minutes until glossy and slightly thickened.
07 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl. Mix until smooth and fully incorporated. Adjust sriracha quantity to desired spice level.
08 - Divide cooked rice evenly among four bowls. Arrange salmon (whole or flaked), drained pickled vegetables, sliced avocado, scallions, sesame seeds, cilantro, and nori strips on top. Drizzle generously with teriyaki glaze and sriracha mayo. Serve immediately.
# Expert Advice:
01 -
- The hot salmon meets cool crisp pickled veggies in every single bite
- You get that takeout glossiness without calling for delivery
- Everything can be prepped ahead so dinner comes together in minutes
02 -
- The salmon keeps cooking after it leaves the oven, so pull it when it is slightly underdone in the center
- Leftover rice creates a dry base, so make fresh or use day-old rice with an extra splash of water
- The pickled vegetables can sit in the fridge for up to a week, getting better every day
03 -
- Pat salmon completely dry before marinating for better searing and glaze adherence
- Grate ginger directly into the marinade bowl to catch all those flavorful juices