Teriyaki Salmon Rice Bowl

There's something about the combination of glossy teriyaki and fresh salmon that makes me want to cook immediately. I discovered this bowl on a weeknight when I had salmon in the fridge and an urge to make something that felt fancy but didn't require much fuss. What started as improvisation became the recipe I make whenever I want something that tastes like it came from a restaurant but takes barely thirty minutes. The way the glaze clings to the salmon and the creamy sriracha mayo pools into the rice—it's the kind of dish that transforms a simple Tuesday into something worth remembering.

I made this for someone I was trying to impress once, and I remember standing at the stove listening to the salmon sizzle while they sat at the kitchen counter asking questions. By the time I finished assembling the bowls, they were already reaching for chopsticks—that's when I knew the recipe had won them over. There's something about serving food you've made from scratch that shifts the whole mood of an evening.

Ingredients

• Salmon fillets: Two medium fillets, skinless, about 150 grams each—the quality matters here, so choose something that looks vibrant and smells fresh, not fishy.
• Soy sauce: The foundation of your glaze, bringing that essential umami and salty depth that makes everything taste intentional.
• Mirin: This sweet rice wine is what gives the glaze its signature shine and helps it caramelize beautifully on the fish.
• Honey or maple syrup: A touch of sweetness that balances the salt and brings out the salmon's natural flavors.
• Rice vinegar: Just enough acidity to keep the glaze from feeling one-dimensional.
• Sesame oil: A small amount goes a long way, adding a toasted, nutty note that elevates everything.
• Garlic and ginger: Minced garlic and grated ginger give the glaze brightness and warmth, making it feel alive on your tongue.
• Cornstarch slurry: The secret to achieving that glossy, clingy glaze that coats the salmon like a dream.
• Short-grain white rice: Use fresh or leftover rice—it holds the glaze and toppings perfectly without getting mushy.
• Avocado: Slice it just before serving so it stays creamy and doesn't brown at the edges.
• Cucumber: Thin slices add a cool, refreshing contrast to the warm, glazed salmon.
• Carrot: Julienne it finely so it catches the light and adds a subtle sweetness and crunch.
• Scallions and sesame seeds: These finishing touches add texture and a whisper of onion flavor that brings everything together.
• Nori strips: Adds a salty, umami punch and a touch of the sea that reminds you this is about salmon.
• Sriracha mayo: Mix mayonnaise, sriracha, and lime juice for a creamy, spicy, tangy element that ties the whole bowl together.

Instructions

Build your glaze:

Whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl until everything is combined and the honey dissolves. This is your moment to taste it—it should be balanced between sweet, salty, and savory.

Marinate the salmon:

Place salmon fillets in a shallow dish and pour half the teriyaki mixture over them, making sure both sides get touched by the glaze. Let it sit for 10 minutes while you prep your vegetables—this isn't long, but it's enough for the flavors to start seeping in.

Sear and cook:

Heat a non-stick skillet over medium heat until it's hot enough that a drop of water sizzles on contact. Add the salmon and listen for that satisfying sizzle as it hits the pan, cooking 3–4 minutes per side until the exterior is caramelized and the inside is just cooked through, still tender.

Finish the glaze:

Pour the remaining marinade into the pan with the salmon and immediately stir in your cornstarch slurry, watching as it thickens into something glossy and beautiful over 1–2 minutes. Return the salmon to the pan and spoon that glaze over it generously until it's completely coated.

Make the sriracha mayo:

Mix mayonnaise, sriracha, and lime juice in a small bowl until it's smooth and creamy with just a hint of heat and tartness. Adjust the sriracha to match your spice preference—this is your moment to make it yours.

Assemble your bowl:

Divide warm rice between two bowls, creating a foundation that's ready to hold everything. Flake the glazed salmon over the rice, letting pieces fall naturally, then arrange avocado slices, cucumber, and carrot around it in whatever way feels beautiful to you.

The finishing touch:

Drizzle sriracha mayo across the top, then scatter scallions, toasted sesame seeds, and nori strips over everything. Serve immediately while the rice is still warm and the glaze is still glossy.

Save

There was an evening when I made this bowl for myself alone, no occasion, no audience—just me and the satisfaction of eating something genuinely delicious. That's when I realized this wasn't just a viral recipe or a clever remix. It had become the kind of dish that makes you feel taken care of, even when you're the one doing the cooking.

Why This Bowl Works

Every element serves a purpose here. The warm rice anchors everything, the salmon provides protein and richness, the vegetables add crunch and freshness, and the sriracha mayo ties it all together with heat and creaminess. It's balanced in a way that feels intentional without being complicated. You get brightness from the cucumber and lime, earthiness from the ginger, richness from the sesame oil, and comfort from the rice—all of it happening in the same spoonful.

Making It Your Own

This recipe is flexible enough to adapt to what you have on hand. I've made it with brown rice for heartiness, added edamame for extra protein, and swapped in pickled ginger for a sharper tang. The core—the salmon, the glaze, the rice—stays the same, but the sides can shift with the seasons or your mood.

Kitchen Wisdom & Last-Minute Thoughts

The key to this dish is not overthinking it. The best bowls come together when you trust the process and let the flavors speak for themselves. Pay attention to the sounds and smells as you cook—that sizzle tells you when the salmon is ready, and the aroma of the glaze thickening tells you when it's nearly perfect.

• Toast your sesame seeds in a dry pan for 2–3 minutes before using them to deepen their flavor and add genuine crunch.
• If you don't have mirin, a combination of honey and a splash of rice vinegar works in a pinch, though the flavor will be slightly different.
• Make the sriracha mayo first so it's ready when you need it, and don't be shy about adjusting the heat level to your preference.

Save

This teriyaki salmon rice bowl has become my go-to when I want something that feels special without requiring a recipe card and a planning session. Make it tonight, and it might become yours too.

Recipe FAQs

→ How do I ensure the salmon stays moist?

Marinate the salmon in the teriyaki mixture for 10 minutes and cook it over medium heat for 3-4 minutes per side to keep it tender and juicy.

→ Can I substitute the white rice for another grain?

Yes, alternatives like brown rice, quinoa, or cauliflower rice work well for added texture and nutrition.

→ What’s the best way to make the glaze thick?

Stir in dissolved cornstarch into the remaining marinade and simmer for 1-2 minutes until slightly thickened before coating the salmon.

→ How spicy is the sriracha mayo and can it be adjusted?

The sriracha mayo adds a mild to moderate heat that can be adjusted by varying the amount of sriracha to suit taste preferences.

→ How can I adapt this bowl for a vegan diet?

Replace salmon with grilled tofu and use vegan mayonnaise for the sriracha sauce to maintain the creamy texture and flavor.