Teriyaki Salmon Taco Bowls (Printable)
Tender teriyaki-glazed salmon, jasmine rice, pickled veggies, and zesty sriracha mayo combine in a colorful bowl.
# What You'll Need:
→ Salmon & Marinade
01 - 4 salmon fillets (about 5 ounces each, skinless or skin-on as preferred)
02 - 4 tablespoons soy sauce
03 - 2 tablespoons mirin (or dry sherry)
04 - 2 tablespoons honey or maple syrup
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 teaspoon grated fresh ginger
08 - 2 cloves garlic, minced
09 - 1 teaspoon cornstarch (for thickening sauce, optional)
→ Rice
10 - 2 cups jasmine rice
11 - 3 cups water
12 - 1/2 teaspoon 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 tablespoon sugar
18 - 1/2 teaspoon salt
→ Taco Bowl Toppings
19 - 1 ripe avocado, sliced
20 - 1/4 cup sliced scallions
21 - 2 tablespoons 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 teaspoons sriracha sauce (to taste)
26 - 1 teaspoon lime juice
# How-To Steps:
01 - Combine rice vinegar, sugar, and salt in a bowl. Add carrots, cucumber, and radishes. Toss to coat and let sit for at least 20 minutes, stirring occasionally to evenly 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, ginger, and garlic in a small bowl until fully incorporated.
04 - Place salmon fillets in a shallow dish or resealable bag. Pour half of the marinade over the fish, ensuring even coating. Marinate for 10 to 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. If thicker sauce is desired, mix cornstarch with 1 tablespoon water and stir into the simmering liquid. Cook for 2–3 minutes until glossy and slightly thickened.
07 - Combine mayonnaise, sriracha, and lime juice in a small bowl. Mix until smooth and evenly blended. Adjust sriracha amount to preferred spice level.
08 - Divide cooked rice among four serving bowls. Arrange salmon, drained pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips on top. Drizzle with teriyaki glaze and sriracha mayo. Serve immediately.
# Expert Advice:
01 -
- The contrast between hot glazed salmon and cold crunchy pickled vegetables hits every craving at once
- You can prep the veggies and rice ahead, making weeknight dinners feel fancy without the fuss
02 -
- Do not marinate the salmon longer than 30 minutes or the acid starts breaking down the texture
- Reserve half the marinade before adding it to raw fish, then boil it thoroughly to use as a sauce
03 -
- Pat the salmon completely dry before cooking to get better caramelization
- Toast your sesame seeds in a dry pan for 2 minutes to bring out their nutty flavor