Teriyaki Salmon Taco Bowls (Printable)
Delightful salmon, jasmine rice, pickled veggies, and spicy mayo layered in a colorful fusion bowl.
# What You'll Need:
→ Salmon & Marinade
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
→ Rice
10 -
11 -
12 -
→ Quick-Pickled Veggies
13 -
14 -
15 -
16 -
17 -
18 -
→ Taco Bowl Toppings
19 -
20 -
21 -
22 -
23 -
→ Sriracha Mayo
24 -
25 -
26 -
# How-To Steps:
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 ensure even pickling.
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, 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, reserving the remaining half for the sauce. Marinate for at least 10 minutes, up to 30 minutes maximum.
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 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 sauce becomes glossy and coats the back of a spoon.
07 - Combine mayonnaise, sriracha, and lime juice in a small bowl. Mix until smooth and well incorporated. Adjust sriracha amount to desired spice level.
08 - Divide cooked rice among four bowls. Top with flaked or whole salmon fillets, drained pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle generously with teriyaki glaze and sriracha mayo. Serve immediately.
# Expert Advice:
01 -
- The teriyaki glaze gets perfectly sticky and sweet, clinging to every flake of salmon
- Quick-pickled vegetables add this bright crunch that cuts through the rich fish
02 -
- Marinating salmon too long breaks down the texture and makes it mushy
- The teriyaki glaze thickens fast as it cools, so dont overreduce it
03 -
- Pat the salmon completely dry before cooking for better browning
- Toast the sesame seeds in a dry pan for 2 minutes to bring out their flavor