Teriyaki Salmon Taco Bowls (Printable)
Flavorful bowl combining tender salmon, fluffy jasmine rice, crunchy pickled veggies, and spicy mayo.
# Ingredient List:
→ 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
# How to Make:
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 to distribute flavors evenly.
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 for 5 minutes. Fluff with a fork before serving.
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 ziplock bag. Pour half of the marinade over the fish and marinate for at least 10 minutes, up to 30 minutes. Reserve the remaining half 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 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 tbsp water and stir in to thicken. Cook for 2-3 minutes until glossy and slightly reduced.
07 - Mix mayonnaise, sriracha, and lime juice in a small bowl until smooth and fully incorporated. Adjust sriracha amount to desired spice level.
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. Serve immediately.
# Helpful Tips:
01 -
- The teriyaki glaze gets caramelized and sticky in spots while the salmon stays impossibly tender inside
- Quick pickled veggies add this bright crunch that cuts through the rich salmon and creamy mayo
- You get all the satisfaction of taco night without actually folding anything
02 -
- Marinating salmon longer than 30 minutes will actually make the texture weird and mushy
- The pickled vegetables get better as they sit, so make extra and keep them in your fridge
- Letting the salmon rest for a few minutes after cooking keeps it juicy and prevents it from falling apart
03 -
- Rinse your rice until the water runs clear or you will end up with gummy grains
- Pat the salmon dry before marinating so the glaze actually sticks to the fish instead of sliding right off