Teriyaki Salmon Taco Bowls (Print Version)
A vibrant fusion bowl with teriyaki-glazed salmon, fluffy jasmine rice, crunchy pickled veggies, and zesty sriracha mayo.
# What You'll Need:
→ 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 Steps:
01 - Combine rice vinegar, sugar, and salt in a bowl. Add carrots, cucumber, and radishes. Toss well and let sit for at least 20 minutes, stirring occasionally to distribute flavors.
02 - Rinse jasmine rice until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce to low heat, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff 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 fully incorporated.
04 - Place salmon fillets in a shallow dish or ziplock bag. Pour half of the marinade over the fish, ensuring even coating. Marinate for 10-30 minutes in the refrigerator. Reserve the remaining marinade for sauce.
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 for 10-12 minutes or pan-fry until salmon is just cooked through and flakes easily with a fork.
06 - Pour reserved marinade into a small saucepan. Bring to a simmer over medium heat. Optionally, mix cornstarch with 1 tbsp water and stir in to thicken. Cook for 2-3 minutes until glossy and slightly reduced.
07 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl. Mix until smooth and fully incorporated. Adjust sriracha amount to preferred spice level.
08 - Divide cooked rice among four bowls. Top with salmon (flaked or whole), drained pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle generously with teriyaki glaze and sriracha mayo.
# Expert Tips:
01 -
- The teriyaki glaze thickens into this gorgeous sticky coating that clings to every flake of salmon
- You get that satisfying crunch from raw vegetables without any heavy frying involved
- Everything comes together in under an hour but tastes like you spent all day cooking
02 -
- Do not marinate salmon in citrus for more than thirty minutes or the acid will start cooking the fish
- Reserve half the teriyaki sauce before marinating raw fish, then boil it thoroughly for serving
- Let your rice rest covered off the heat for those final five minutes, do not skip this step
03 -
- Pat salmon completely dry before cooking for better caramelization
- Room temperature salmon cooks more evenly than cold from the fridge