Teriyaki Salmon Taco Bowls (Printable)
Flaky salmon glazed in teriyaki paired with jasmine rice, pickled vegetables, and a spicy mayo drizzle.
# Ingredient List:
→ 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
# Steps:
01 - In a bowl, combine rice vinegar, sugar, and salt. Add carrots, cucumber, and radishes. Toss 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, and simmer for 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.
03 - In a small bowl, whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, ginger, and garlic for the teriyaki marinade.
04 - Place salmon fillets in a shallow dish or ziplock bag. Pour half of the marinade over the fish and marinate for at least 10 minutes (up to 30 minutes). Reserve the other half.
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.
06 - Pour the 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 glossy.
07 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
08 - Divide rice among four bowls. Top with flaked or whole salmon, drained pickled veggies, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle with teriyaki sauce and sriracha mayo.
09 - Serve immediately and enjoy!
# Expert Tips:
01 -
- The contrast between warm teriyaki glazed salmon and chilly quick pickled vegetables makes every bite exciting
- Everything comes together in under an hour but tastes like you spent all day thinking about it
- The sriracha mayo ties together Japanese and Mexican flavors in ways that just work
02 -
- The pickled vegetables can be made up to three days ahead and actually improve with time
- Do not marinate the salmon longer than 30 minutes or the acid will start to break down the texture
- Room temperature salmon cooks more evenly than cold straight from the refrigerator
03 -
- Pat the salmon dry before marinating to help the glaze adhere better
- Toast your sesame seeds in a dry pan for 2 minutes to deepen their nutty flavor
- Use tamari instead of soy sauce to make this gluten free