Teriyaki Salmon Taco Bowls

The first time I made these bowls, it was a Tuesday night experiment that turned into a weekly obsession. I had leftover salmon from a weekend dinner and a jar of pickled carrots I'd made on impulse. My roommate walked in, sniffed the air, and asked what smelled like our favorite sushi spot had merged with a taco truck.

Last summer, I served these at a small dinner party and watched my friend who claims she hates salmon go back for seconds. The bowls looked gorgeous on the table and everyone kept guessing what was in that magical teriyaki sauce.

Ingredients

• 4 salmon fillets: Skinless gives you cleaner eating but skin-on adds extra crispiness and keeps the fish moist
• 4 tbsp soy sauce: The backbone of your teriyaki, use low sodium if you are sensitive to salt
• 2 tbsp mirin: Japanese sweet rice wine that adds authentic depth, though dry sherry works in a pinch
• 2 tbsp honey or maple syrup: Creates that gorgeous caramelized glaze we are all here for
• 2 tbsp rice vinegar: Balances the sweetness and adds subtle tang
• 1 tbsp sesame oil: Toasted sesame oil gives you that nutty aroma you can smell across the kitchen
• 1 tsp grated fresh ginger: Fresh ginger brings warmth and zing that powder just cannot replicate
• 2 cloves garlic, minced: Because garlic makes everything better
• 2 cups jasmine rice: Fragrant and fluffy, the perfect canvas for all these bold flavors
• 1 medium carrot and 1 small cucumber: Julienned into matchsticks for maximum crunch and surface area
• 6 radishes: Thinly sliced, they add peppery bite and beautiful pink color
• 1 ripe avocado: Creamy richness to balance the acidic pickles and salty salmon
• 1/4 cup mayonnaise and sriracha: The spicy creamy drizzle that ties the whole bowl together

Instructions

Start your pickled veggies first:

Combine rice vinegar, sugar, and salt in a bowl, then add your sliced carrots, cucumber, and radishes. Let them hang out for at least 20 minutes while you prep everything else, giving them an occasional toss.

Get your rice going:

Rinse the jasmine rice until the water runs clear, then combine it with water and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes before letting it rest covered for another 5 minutes.

Whisk up the teriyaki marinade:

Mix together soy sauce, mirin, honey, rice vinegar, sesame oil, ginger, and garlic in a small bowl until the honey dissolves completely.

Marinate the salmon:

Place your salmon fillets in a shallow dish and pour half the marinade over them, saving the rest for later. Let them soak up those flavors for at least 10 minutes but not more than 30.

Cook the salmon to perfection:

Preheat your oven to 400°F or heat a skillet over medium heat. Cook the salmon for 10 to 12 minutes until it flakes easily with a fork.

Make the glaze:

Simmer the reserved marinade in a small saucepan for 2 to 3 minutes until it thickens into a glossy sauce, adding a cornstarch slurry if you want it extra thick.

Mix the sriracha mayo:

Whisk together mayonnaise, sriracha, and lime juice until smooth, then taste and adjust the heat level.

Build your bowls:

Divide the fluffy rice among four bowls, then arrange the salmon, pickled veggies, avocado, scallions, sesame seeds, cilantro, and nori on top. Finish with generous drizzles of both sauces.

Save

My partner now requests these bowls for date night at home instead of going out. There is something wonderfully interactive about building your own bowl and customizing every bite.

Make It Your Own

The beauty of this bowl is how adaptable it is. I have swapped in roasted tofu for the salmon when cooking for vegetarian friends and used brown rice when I needed something more filling.

Perfecting The Pickles

Thin, uniform slicing makes all the difference in how well the pickling liquid penetrates. A mandoline or sharp knife will give you those restaurant style matchsticks that stay satisfyingly crisp.

Sauce Strategies

The teriyaki sauce thickens quickly as it cools, so pull it off the heat slightly earlier than you think you should. Both sauces can be made up to three days ahead and stored in the fridge.

• Warm the teriyaki slightly before serving if it has thickened too much
• Double the sriracha mayo and keep the extra for sandwiches or burgers
• Add a splash of water to thin either sauce if needed

Save

These bowls have become my go to for feeding a crowd with minimal stress. Everyone leaves happy and I get to feel like a chef without any of the actual restaurant pressure.

Recipe FAQs

→ How do I make the teriyaki glaze for the salmon?

Whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic. Marinate the salmon in half the mixture, then simmer the remainder to create a glossy glaze.

→ What is the best way to cook the salmon for these bowls?

Bake the marinated salmon fillets in a preheated oven at 400°F (200°C) for 10–12 minutes or pan-sear over medium heat until just cooked through and flaky.

→ How are the quick-pickled vegetables prepared?

Combine rice vinegar, sugar, and salt, then toss julienned carrots, sliced cucumber, and radishes in the mixture. Let them sit for at least 20 minutes to develop a crisp, tangy flavor.

→ Can I substitute the jasmine rice with another grain?

Yes, you can use brown rice or quinoa as alternatives for a whole grain option without compromising texture or flavor balance.

→ What ingredients make the sriracha mayo topping?

Mix mayonnaise with sriracha sauce and a splash of lime juice to achieve a creamy, spicy addition that complements the savory elements.

→ Is this dish suitable for gluten-free diets?

To make it gluten-free, replace soy sauce with tamari and verify that mirin is gluten-free or substitute accordingly.