Teriyaki Salmon Taco Bowls (Printable Version)

Flavorful teriyaki salmon, jasmine rice, pickled veggies, and spicy mayo combine in vibrant taco bowls.

# What You Need:

→ Salmon & Marinade

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→ Rice

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→ Quick-Pickled Veggies

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→ Taco Bowl Toppings

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→ Sriracha Mayo

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# How-To Steps:

01 - Combine rice vinegar, sugar, and salt in a bowl. Add julienned carrots, sliced cucumber, and radishes. Toss thoroughly and let sit for at least 20 minutes, stirring occasionally to distribute flavors evenly.
02 - Rinse jasmine rice until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce to low, 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 well combined.
04 - Place salmon fillets in a shallow dish or ziplock bag. Pour half of the marinade over the fish. Marinate for at least 10 minutes, up to 30 minutes maximum. Reserve remaining marinade separately for glazing.
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 or cook for 10–12 minutes 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 desired, mix cornstarch with 1 tablespoon water and stir in to thicken. Cook for 2–3 minutes until sauce becomes glossy and coats the back of a spoon.
07 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl. Mix until smooth and fully incorporated. Adjust sriracha amount to desired spice level.
08 - Divide cooked rice among four bowls. Top with flaked or whole salmon pieces, drained pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle generously with teriyaki glaze and sriracha mayo. Serve immediately.

# Helpful Tips:

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  • The teriyaki glaze hits that perfect sweet spot between caramelized and sticky, the kind that makes you want to lick your fork
  • Quick pickled veggies add crunch and brightness that cuts through the rich salmon like nobody's business
  • You get all the satisfaction of a fancy fusion restaurant bowl without leaving your house
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  • Do not marinate the salmon longer than 30 minutes or the acid will start to cook the fish and change its texture
  • Let the teriyaki sauce cool slightly before drizzling, because it thickens up as it stands
  • Drain the pickled vegetables well before adding them so they do not make your rice soggy
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  • Pat the salmon completely dry before marinating so the glaze sticks better instead of sliding right off
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing to bring out their nutty flavor
  • Use room temperature salmon fillets for more even cooking

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