Teriyaki Salmon Taco Bowls

The first time I made these teriyaki salmon taco bowls, I was just trying to use up some leftover salmon and random veggies from my crisper drawer. My roommate walked in mid-prep and gave me this look that said youre putting sriracha mayo on teriyaki salmon, really? but then she proceeded to eat two bowls and asked when I was making them again.

Last summer I served these at a dinner party and watched my friend who claims to hate fish go back for thirds. She kept saying I cant believe this is salmon and honestly, neither could I. The combination of hot glazed fish, cold pickled vegetables, and that spicy creamy drizzle just works in this way that feels surprising every single time.

Ingredients

• Salmon fillets: Four pieces work perfectly for generous portions, and skin-on gives you those crispy edges if you pan-sear instead of bake
• Soy sauce: The foundation of your teriyaki, but swap for tamari if you need it gluten-free
• Mirin: Adds that authentic Japanese sweetness and depth, though dry sherry will work in a pinch
• Honey or maple syrup: Balances the salty soy and helps create that gorgeous glaze that coats the salmon
• Sesame oil: Just a tablespoon brings this nutty warmth that makes everything taste more finished
• Fresh ginger: Grating it releases all those aromatic oils that powdered ginger just cant replicate
• Jasmine rice: Light and floral, it practically begs to be draped in teriyaki sauce
• Carrot, cucumber, radishes: The holy trinity of quick pickling, bringing color, crunch, and brightness
• Rice vinegar: Use this for both your marinade and pickling liquid for consistent flavor
• Avocado: Creamy and rich, it bridges the gap between the hot salmon and cold veggies
• Mayonnaise and sriracha: Mix these together for a spicy creamy element that ties everything together
• Fresh cilantro: Use whole leaves, not chopped, so you get big bursts of herbal freshness

Instructions

Pickle your vegetables first:

Combine rice vinegar, sugar, and salt in a bowl until dissolved, then add your julienned carrots, sliced cucumber, and thin radish rounds. Give them a toss and let them hang out for at least 20 minutes, though longer makes them even better.

Get your rice going:

Rinse the jasmine rice until the water runs clear, then combine with water and salt in a saucepan. Bring it to a boil, cover tightly, reduce heat to low, and let it simmer for 15 minutes before turning off the heat and letting it steam for 5 more minutes.

Whisk together the teriyaki marinade:

Mix soy sauce, mirin, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl. The honey might need a few seconds of whisking to fully incorporate.

Marinate the salmon:

Place your salmon fillets in a shallow dish and pour half the marinade over them. Let them soak for at least 10 minutes but not longer than 30, or the acid will start to change the texture of the fish.

Cook the salmon:

Preheat your oven to 400°F or heat a skillet over medium heat. Remove salmon from the marinade and bake for 10 to 12 minutes or pan-sear until the fish flakes easily. The glaze will get sticky and caramelized in spots.

Make the teriyaki sauce:

Simmer the reserved marinade in a small saucepan for 2 to 3 minutes. If you want it thicker, whisk cornstarch with a tablespoon of water and stir it in until glossy and coating the back of a spoon.

Stir together the sriracha mayo:

Mix mayonnaise, sriracha, and lime juice until smooth. Start with one teaspoon of sriracha and taste before adding more.

Build your bowls:

Divide the fluffy rice among four bowls, then arrange the salmon, pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips on top.

Finish with the sauces:

Drizzle warm teriyaki sauce and cool sriracha mayo over everything and serve immediately while the salmon is still hot and the rice is steaming.

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These bowls have become my go-to when I want something that feels fancy but comes together in under an hour. Last week my youngest sister said she likes these better than restaurant salmon, and coming from her, that might as well be a Michelin star review.

Making It Your Own

Swap the salmon for cod or sea bass if you prefer something milder. Roasted tofu or tempeh work beautifully for a vegetarian version. Add edamame or shredded cabbage for extra crunch. Use brown rice or quinoa if you want more fiber and a nuttier flavor.

The Perfect Pickle

Thin, uniform slices make all the difference with quick pickled vegetables. A mandoline or sharp knife helps them absorb the brine evenly. These pickled veggies will keep in the refrigerator for up to two weeks, so double the batch and use them on sandwiches, burgers, or straight from the jar.

Sauce Strategies

The teriyaki sauce thickens as it cools, so keep it warm while you finish everything else. The sriracha mayo can be made ahead and actually tastes better after the flavors have had time to meld.

• Toast your sesame seeds in a dry pan for 2 minutes to bring out their nutty flavor
• Use a vegetable peeler to create long ribbons of carrot instead of julienne if you are short on time
• Warm your bowls in the oven for a few minutes before serving if you want everything to stay hot longer

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There is something deeply satisfying about a bowl that hits every craving all at once. Hot salmon, cold pickles, creamy avocado, spicy drizzle. Make these on a Tuesday and feel like a restaurant chef.

Recipe FAQs

→ How do I marinate the salmon for best flavor?

Combine soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic. Coat salmon fillets evenly and let them marinate for at least 10 minutes, up to 30 minutes, to enhance the teriyaki glaze.

→ Can I use a different type of rice?

Yes, jasmine rice is ideal for its fragrant and fluffy texture, but you can substitute brown rice or quinoa for a whole grain option.

→ How long should the quick-pickled veggies soak?

Allow the julienned carrots, cucumbers, and radishes to sit in the vinegar, sugar, and salt mixture for at least 20 minutes, stirring occasionally to develop crisp, tangy flavor.

→ What is the best way to cook the salmon?

You can bake the salmon at 400°F (200°C) for 10–12 minutes or pan-sear it over medium heat until it flakes easily, ensuring it remains moist and tender.

→ How do I make the sriracha mayo topping?

Mix mayonnaise with sriracha sauce and a squeeze of lime juice until smooth. Adjust sriracha quantity to your preferred spice level.

→ Are there gluten-free variations available?

Yes, substitute soy sauce with tamari to keep the dish gluten-free while maintaining savory depth.