Teriyaki Salmon Rice Bowls

These teriyaki salmon bowls are inspired by poke and sushi bowls, but the salmon is cooked and glazed with a quick homemade teriyaki sauce. Served over rice with fresh vegetables and a creamy spicy mayo, they hit every note: savory, sweet, crisp, creamy and a little spicy.

Ingredients

For the teriyaki sauce
– 1/3 cup (80 ml) low-sodium soy sauce
– 2 tablespoons honey
– 2 tablespoons mirin or rice vinegar
– 1 garlic clove, grated
– 1 teaspoon fresh ginger, grated
– 1 teaspoon cornstarch mixed with 1 tablespoon water

For the salmon
– 4 salmon fillets (5 to 6 oz / 140 to 170 g each), skin removed, cut into 1-inch cubes or left whole
– 1 tablespoon neutral oil
– Salt and pepper

For the bowls
– 3 to 4 cups cooked sushi rice, jasmine rice or brown rice
– 1 avocado, sliced
– 1 cucumber, thinly sliced
– 1 cup (150 g) shelled edamame
– 1 carrot, shredded
– 2 green onions, sliced
– Sesame seeds and nori strips, for garnish

For the spicy mayo
– 1/4 cup (60 g) mayonnaise
– 1 to 2 teaspoons sriracha
– 1 teaspoon lime juice

Step-by-Step Instructions

1. Make the sauce. Combine the soy sauce, honey, mirin, garlic and ginger in a small saucepan. Bring to a simmer, stir in the cornstarch mixture and cook for 1 minute, until thickened. Remove from the heat.
2. Make the spicy mayo. Stir together the mayonnaise, sriracha and lime juice.
3. Cook the salmon. Pat the salmon dry and season lightly with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Cook the salmon for 2 to 3 minutes per side for cubes, or 4 minutes then 3 minutes for whole fillets, until lightly browned.
4. Glaze. Lower the heat, pour in about half the teriyaki sauce and toss or spoon it over the salmon for 1 minute, until sticky and glossy.
5. Assemble. Divide the rice among four bowls. Top with salmon, avocado, cucumber, edamame and carrot. Drizzle with the remaining teriyaki sauce and the spicy mayo. Garnish with green onions, sesame seeds and nori.

Tips for Success

• Watch the sugar. Honey-based sauces can burn quickly, so lower the heat before adding the glaze.
• Season the rice. For sushi-style rice, stir 2 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon salt into warm cooked rice.
• Air fryer option: Air fry salmon cubes at 400°F (200°C) for 7 to 8 minutes, then toss with warm teriyaki sauce.
• Make extra sauce. It keeps in the fridge for a week and is great on chicken and vegetables too.

Variations

• Chicken teriyaki bowls: Use bite-size chicken thighs and cook for 6 to 8 minutes before glazing.
• Tofu bowls: Use pressed, cubed extra-firm tofu and pan-fry until golden.
• Low-carb: Serve over cauliflower rice or mixed greens.
• Extra toppings: Pickled ginger, mango, radishes or kimchi.

Storage

Store the cooked salmon and rice in the refrigerator for up to 2 days. Keep the vegetables, avocado and sauces separate. Reheat the salmon gently and add fresh toppings before eating.

Frequently Asked Questions

Can I use store-bought teriyaki sauce?
Yes. Use about 1/2 cup and simmer it briefly if it is thin.

What rice is best for bowls?
Short-grain sushi rice is slightly sticky and holds together well, but any rice you enjoy will work.

Is this recipe healthy?
Salmon provides protein and omega-3 fatty acids, and the bowl is full of vegetables. Reduce the mayo or use Greek yogurt for a lighter sauce.