Teriyaki Salmon Taco Bowls

The first time I made teriyaki salmon, I burned the glaze because I got distracted texting my friend about our dinner plans. The fish was perfect, but that sauce turned into a sticky, bitter mess. Now I know to whisk that marinade constantly and have everything prepped before the salmon hits the heat.

My roommate walked in when I was assembling these bowls and immediately asked for a bowl. She said it looked like a restaurant dish but smelled like home. We ended up eating standing up at the counter, too hungry to bother with the dining table.

Ingredients

• 4 salmon fillets: I prefer skinless for easier eating, but skin-on adds extra crispiness if you pan-sear
• 4 tbsp soy sauce: The salty base that makes everything taste better
• 2 tbsp mirin: Adds sweetness and glossiness without being cloying
• 2 tbsp honey or maple syrup: Balances the salty soy sauce for that perfect teriyaki flavor
• 2 tbsp rice vinegar: Brightens the marinade and helps tenderize the fish
• 1 tbsp sesame oil: Toasted sesame oil gives that nutty aroma we associate with teriyaki
• 1 tsp grated fresh ginger: Fresh ginger makes a huge difference over powdered here
• 2 cloves garlic: Minced finely so it distributes evenly through the marinade
• 1 tsp cornstarch: Optional but helps the glaze cling to the salmon beautifully
• 2 cups jasmine rice: Fluffy and fragrant, the perfect base for these bowls
• 3 cups water: The ideal ratio for perfectly cooked jasmine rice
• 1/2 tsp salt: Just enough to season the rice without overpowering
• 1 medium carrot, julienned: Adds sweetness and stays crunchy even after pickling
• 1 small cucumber, thinly sliced: Cool and refreshing against the warm salmon
• 6 radishes, thinly sliced: Peppery bite that mellows beautifully in the vinegar
• 1/2 cup rice vinegar: Creates the quick pickle liquid
• 1 tbsp sugar: Just enough to balance the vinegar without making it sweet
• 1/2 tsp salt: Helps draw out moisture from the veggies for better pickling
• 1 ripe avocado, sliced: Creamy element that brings everything together
• 1/4 cup sliced scallions: Fresh onion flavor that cuts through the richness
• 2 tbsp toasted sesame seeds: Nutty crunch and gorgeous garnish
• 1/4 cup fresh cilantro leaves: Bright herbal notes to freshen each bite
• 1 sheet nori, cut into strips: Totally optional but adds that ocean-y umami
• 1/4 cup mayonnaise: Creates the creamy base for the spicy mayo
• 1 to 2 tsp sriracha: Adjust based on your heat tolerance
• 1 tsp lime juice: Cuts through the mayo and adds brightness

Instructions

Start the pickled veggies first:

Combine the rice vinegar, sugar, and salt in a bowl until dissolved. Toss in the carrots, cucumber, and radishes until everything is coated. Let them hang out for at least 20 minutes, giving them a stir whenever you walk by.

Get your rice going:

Rinse the jasmine rice until the water runs clear. This is the secret to fluffy rice, promise. Combine with the water and salt, bring to a boil, then cover and simmer on low for 15 minutes. Turn off the heat and let it steam for another 5 minutes before fluffing.

Whisk up the teriyaki marinade:

Mix the soy sauce, mirin, honey, rice vinegar, sesame oil, ginger, and garlic in a bowl. The smell alone will make your kitchen amazing.

Marinate the salmon:

Place the salmon in a shallow dish and pour half the marinade over it. Save the other half for later. Let it hang out for at least 10 minutes, but no more than 30 or the texture gets weird.

Cook the salmon:

Preheat your oven to 400°F or heat a skillet over medium heat. Remove the salmon from the marinade and place on a foil-lined sheet or in the skillet. Cook for 10 to 12 minutes until it flakes easily but still looks moist in the center.

Make the glaze:

Pour that reserved marinade into a small saucepan and bring to a simmer. If you want it thicker, mix the cornstarch with a tablespoon of water and stir it in. Let it bubble for 2 to 3 minutes until glossy and reduced.

Stir together the sriracha mayo:

Mix the mayonnaise, sriracha, and lime juice until smooth. Taste and add more sriracha if you like it spicy.

Build your bowls:

Divide the rice among four bowls. Top with salmon, drained pickled veggies, avocado, scallions, sesame seeds, cilantro, and nori. Drizzle with both the teriyaki glaze and sriracha mayo.

Pin It

Last Tuesday I made these for dinner after a chaotic day at work. Something about assembling your own bowl, choosing exactly how much sauce you want, putting all that care into each bite, it feels therapeutic. My partner looked up from his bowl and said this needs to be in our regular rotation.

Making Ahead

The pickled veggies actually get better after a day in the fridge. The rice reheats beautifully if you fluff it first with a fork and add a splash of water before microwaving. Just keep the salmon and sauces separate until you are ready to eat.

Getting The Right Texture

I have learned that slightly undercooked salmon is better than overcooked. Pull it when it still looks slightly translucent in the very center. The residual heat finishes it perfectly and keeps it from drying out.

Customizing Your Bowl

Sometimes I add edamame for extra protein or shredded cabbage for more crunch. The base formula works with whatever you have on hand.

• Roasted sweet potato rounds add a nice sweetness in fall
• Fried egg on top makes it a hearty breakfast bowl
• Swap salmon for tofu or tempeh to keep it vegetarian

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These bowls have become my go-to when I want something that feels special but does not require hours in the kitchen. Hope they find a regular spot in your dinner rotation too.

Recipe FAQs

→ How do I make the teriyaki glaze thick and glossy?

Simmer reserved marinade and optionally stir in a cornstarch-water mixture to thicken it for a shiny, rich glaze.

→ Can I prepare the pickled vegetables ahead of time?

Yes, quick-pickled veggies can be made several hours in advance to enhance their tangy flavor and crunch.

→ What type of rice works best for this bowl?

Fluffy jasmine rice is ideal for its delicate aroma and texture, complementing the rich salmon and pickles.

→ Is it necessary to bake the salmon, or can it be cooked on the stove?

You can bake the salmon at 400°F or cook it in a skillet over medium heat until it flakes easily.

→ Can I customize the toppings for this dish?

Absolutely! Ingredients like avocado, scallions, toasted sesame seeds, cilantro, and nori strips add great texture and flavor.

→ What alternatives can be used for the sriracha mayo?

Consider mixing mayonnaise with lime juice and another chili sauce or omit if a milder flavor is preferred.