Teriyaki Salmon Taco Bowls (Printable)
A fusion bowl combining teriyaki-glazed salmon, jasmine rice, crunchy pickled veggies, and tangy sriracha mayo.
# What You Need:
→ Salmon & Marinade
01 - 4 salmon fillets (about 5 oz each, skinless or skin-on)
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
# 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.
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.
03 - Whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, ginger, and garlic in a small bowl until well combined.
04 - Place salmon fillets in a shallow dish or resealable bag. Pour half of the marinade over the fish. Marinate for 10-30 minutes. Reserve 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 foil-lined baking sheet or in skillet. Bake or cook for 10-12 minutes until salmon is just cooked through and flakes easily.
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.
07 - Mix mayonnaise, sriracha, and lime juice in a small bowl until smooth and well combined.
08 - Divide rice among four bowls. Top with flaked or whole salmon, drained pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle with teriyaki glaze and sriracha mayo.
# Expert Advice:
01 -
- The teriyaki sauce takes five minutes but tastes like you simmered it all afternoon
- Everything hits different textures and temperatures in each bite
02 -
- Do not marinate the salmon longer than 30 minutes or the acid starts to cook the fish
- The teriyaki sauce thickens fast once you add the cornstarch, keep whisking
03 -
- Pat the salmon completely dry before cooking if you want crispy skin
- Let the rice rest covered, every single minute counts for fluffiness