Teriyaki Salmon Taco Bowls (Print Version)
Tender teriyaki salmon paired with fluffy rice, crisp pickled veggies, and creamy sriracha mayo in a taco bowl.
# What You'll 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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# Steps:
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 until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce heat 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, coating evenly. Marinate for at least 10 minutes, up to 30 minutes maximum. Reserve remaining marinade separately 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 cook on skillet 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 sauce becomes glossy and slightly thickened.
07 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl. Mix until smooth and well incorporated. Adjust sriracha amount to desired spice level.
08 - Divide cooked rice among four bowls. Top with salmon (whole or flaked), drained pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle generously with teriyaki glaze and sriracha mayo. Serve immediately.
# Expert Tips:
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- The teriyaki glaze gets all caramelized and sticky in spots while the salmon stays buttery inside
- Quick pickled veggies add this bright crunch that cuts through the rich salmon
- Everything comes together in under an hour with mostly pantry staples
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- Dont marinate the salmon longer than 30 minutes or the acid starts breaking down the texture
- The glaze thickens quickly as it cools, so remove it from heat while it still looks slightly thin
- Drain the pickled veggies well or your bowl will get watery
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- Use tamari instead of soy sauce to keep it gluten-free
- Toast your sesame seeds in a dry pan for 2 minutes first