Teriyaki Salmon Rice Bowl

The first time I saw those viral salmon bowl videos flooding my feed, I rolled my eyes. Another food trend, I thought, scrolling past. But one rainy Tuesday, stuck in a dinner rut and staring at two salmon fillets in the fridge, I caved. Twenty minutes later, I was sitting on my kitchen floor, taking that first bite, and actually laughing out loud. The way the sweet teriyaki cuts through the creamy sriracha mayo, and that crunch of cucumber against warm salmon—I finally understood the hype. This bowl has since become my go-to when I want something that feels indulgent but comes together faster than delivery would arrive.

My roommate walked in while I was photographing this bowl for the third time that week. She thought I was making it for Instagram, but honestly I was just trying to figure out how I got the proportions so perfectly balanced. Now we make it together on Friday nights, putting on music and taking over the entire kitchen counter with all the prep bowls. Theres something meditative about julienning carrots and slicing avocado while the salmon sizzles away. It turned a random weeknight dinner into a tiny ritual I actually look forward to.

Ingredients

• 2 salmon fillets: Skinless works best here so the glaze can coat every surface evenly
• 2 tbsp soy sauce: This is your savory foundation, the umami base that makes everything taste restaurantquality
• 1 tbsp mirin: Adds that subtle sweetness and depth you cant quite put your finger on but would miss if it were gone
• 1 tbsp honey or maple syrup: Balances the soy sauce and helps the glaze cling to the salmon
• 1 tbsp rice vinegar: Cuts through the richness with just enough brightness
• 1 tsp sesame oil: A little goes a long way for that nutty fragrance that fills the kitchen
• 1 clove garlic, minced: Fresh is nonnegotiable here, jarred garlic changes the whole vibe
• 1 tsp fresh ginger, grated: Grate it right into the marinade so none of those spicy juices escape
• 1 tsp cornstarch: Dissolved in water, this is what transforms your sauce into glossy perfection
• 2 cups cooked shortgrain rice: Shortgrain gives you that sticky, satisfying texture that holds everything together
• 1 small avocado: Ripe but still firm so it holds its shape when you slice it
• 1 small cucumber: Thinly sliced brings this cool crunch that balances the warm salmon
• 1 carrot, julienned: The raw sweetness and crunch here is what makes each bite interesting
• 2 tbsp scallions: Finely sliced for that fresh onion bite and pop of green
• 1 tbsp toasted sesame seeds: Toast them yourself in a dry pan, the difference is worth it
• 1 sheet nori: Cut into strips for that savory, oceany hint that ties it all together
• 3 tbsp mayonnaise: The creamy base for your spicy drizzle
• 1 tbsp sriracha: Start here, adjust up or down depending on your spice tolerance
• 1 tsp lime juice: Freshens up the mayo and cuts through the richness

Instructions

Whisk together your teriyaki base:

Combine soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl until the honey dissolves completely. This smells amazing already, and youre just getting started.

Marinate the salmon:

Pour half the mixture over your salmon fillets and let them hang out for 10 minutes while you prep your vegetables. This short wait makes a huge difference in flavor penetration.

Sear the salmon:

Cook fillets in a nonstick skillet over medium heat for 3 to 4 minutes per side. You want justcooked, barely opaque flesh that flakes easily with gentle pressure.

Make the glossy glaze:

Pour the reserved marinade into the pan, stir in your cornstarch slurry, and simmer for 1 to 2 minutes until it coats the back of a spoon. Return salmon to coat each piece in that beautiful sauce.

Stir together the sriracha mayo:

Mix mayonnaise, sriracha, and lime juice until smooth. Taste and adjust the heat level now before it drizzles over everything.

Build your bowl:

Start with a bed of rice, flake the glazed salmon on top, then arrange your vegetables like youre plating for a photo. That drizzle of sriracha mayo goes on last.

Finish with the toppings:

Scallions, sesame seeds, and nori strips transform this from dinner into something that feels like a treat. Serve right away while the salmon is still warm.

Save

My sister claimed she hated salmon until I made this for her during a visit. She literally stopped midbite, set down her chopsticks, and asked why Id been subjecting her to baked salmon for years. Now she texts me photos every time she makes it, with minor variations depending on whats in her crisper drawer. Watching someone discover that salmon can actually be exciting instead of sad and dry is pretty much the best feeling.

The Rice Situation

Dayold rice actually works better here because its slightly drier and holds its shape when you build the bowl. Fresh rice can turn into a gummy mess under all those toppings. If youre cooking rice specifically for this, spread it on a baking sheet to cool and dry out for about 10 minutes before assembling. This tiny step makes such a difference in texture.

Vegetable Swap Outs

Sometimes I use shredded cabbage instead of cucumber for extra crunch, or throw in edamame for protein. Pickled red onion adds this bright acidity that cuts through the rich salmon and mayo. The bowl is flexible, whatever fresh vegetables you have can work as long as theres something crisp and something creamy.

Make It Yours

This recipe forgives all kinds of modifications and substitutions based on what you love or have on hand.

• Swap in brown rice or quinoa if you want extra fiber and nuttiness
• Grilled tofu or roasted sweet potato makes an excellent plantbased centerpiece
• Extra sesame oil or drizzle of plain mayo can mellow out too much spice

Save

Hope this bowl brings you the same joy it brought my kitchen, turning random weeknights into something you actually look forward to. Sometimes the best dinners are the ones that come together fast but make you slow down and savor every bite.

Recipe Guide

→ How do I make the teriyaki glaze thicker?

Stir cornstarch dissolved in water into the simmering marinade and cook until slightly thickened, about 1-2 minutes.

→ Can I use different types of rice for this bowl?

Yes, brown rice or quinoa work well and add extra fiber and texture to the dish.

→ What are some good vegetable substitutions?

Feel free to add edamame, pickled ginger, or steamed broccoli for additional flavor and nutrition.

→ How can I make this dish gluten-free?

Use tamari or a gluten-free soy sauce alternative to keep the glaze safe for gluten-sensitive diets.

→ Is there a vegan alternative for the salmon and mayo?

Swap salmon with grilled tofu and replace mayonnaise with a vegan version to maintain flavor and texture.