Teriyaki Salmon Taco Bowls (Printable)
Savory teriyaki salmon served with jasmine rice, pickled vegetables, and a spicy mayo topping.
# What You'll Need:
→ Salmon & Marinade
01 - 4 salmon fillets (about 5 oz each, skinless or skin-on as preferred)
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
# Directions:
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 under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff gently 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, ensuring even coating. Marinate for at least 10 minutes (up to 30 minutes maximum). Reserve the 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 a foil-lined baking sheet or in the skillet. Bake for 10–12 minutes or cook in skillet until salmon is just cooked through and flakes easily with a fork.
06 - Pour reserved marinade into a small saucepan and bring to a simmer over medium heat. If thicker sauce is desired, mix cornstarch with 1 tbsp water and stir into the simmering sauce. Cook for 2–3 minutes until glossy and slightly thickened.
07 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl. Mix until smooth and fully incorporated. Adjust sriracha amount to preferred spice level.
08 - Divide cooked jasmine rice among four bowls. Top with salmon (flaked or whole), drained pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle generously with teriyaki glaze and sriracha mayo.
09 - Serve immediately while salmon is warm and vegetables retain their crunch. Enjoy the fusion of Japanese and Mexican flavors.
# Expert Tips:
01 -
- The teriyaki glaze caramelizes into sticky perfection while the salmon stays impossibly tender
- Quick pickled veggies add crunch and brightness that cuts through the rich flavors
- Everything comes together in under an hour but tastes like you spent all day cooking
02 -
- Do not marinate the salmon longer than 30 minutes or the acid will start to cook the fish and change the texture
- Reserve some marinade before adding it to raw fish if you plan to use it as a finishing sauce
- The pickled veggies actually get better after a day in the fridge, so consider making extra
03 -
- Pat your salmon completely dry before marinating to help the glaze stick better
- Let the rice rest covered after cooking, every grain of moisture counts
- Toast your sesame seeds in a dry pan for 2 minutes to bring out their nutty flavor