Teriyaki Salmon Rice Taco (Printable)

A fusion bowl with teriyaki salmon, jasmine rice, pickled veggies, and creamy sriracha mayo in taco-style bowls.

# What You'll Need:

→ Salmon & Marinade

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→ Rice

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→ Quick-Pickled Veggies

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→ Taco Bowl Toppings

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→ Sriracha Mayo

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# How To Make It:

01 - Combine rice vinegar, sugar, and salt in a bowl. Add julienned carrots, sliced cucumber, and thinly sliced radishes. Toss thoroughly and let sit for at least 20 minutes, stirring occasionally to distribute flavors evenly.
02 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork before serving.
03 - Whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, grated fresh ginger, and minced garlic in a small bowl until fully combined and honey is dissolved.
04 - Place salmon fillets in a shallow dish or sealable plastic bag. Pour half of the marinade over the fish, ensuring fillets are evenly coated. Marinate for at least 10 minutes, up to 30 minutes maximum. Reserve remaining marinade 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 preheated skillet. Bake for 10-12 minutes or cook in skillet until salmon is just cooked through and flakes easily with a fork.
06 - Pour reserved marinade into a small saucepan. Bring to a simmer over medium heat. If thicker consistency is desired, mix cornstarch with 1 tbsp water and stir into sauce. Cook for 2-3 minutes until glossy and slightly thickened.
07 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl. Mix until smooth and fully incorporated. Adjust sriracha amount to taste preference.
08 - Divide cooked rice evenly among four serving bowls. Arrange salmon fillets (flaked or whole) on top. Add drained pickled vegetables, sliced avocado, scallions, sesame seeds, fresh cilantro, and nori strips. Drizzle generously with prepared teriyaki glaze and sriracha mayo.
09 - Serve immediately while salmon is warm and vegetables retain their crunch.

# Expert Tips:

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  • The homemade teriyaki sauce puts bottled versions to shame and takes minutes
  • Quick pickled veggies add brightness that cuts through the rich salmon
  • Everything can be prepped ahead so assembling feels effortless
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  • The salmon continues cooking after you remove it from heat, so pull it when it is slightly underdone
  • Pickled veggies keep in the fridge for up to a week, so make extra for future bowls
  • If your teriyaki sauce seems too salty, add another teaspoon of honey
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  • Pat your salmon completely dry before marinating for better sear and flavor absorption
  • Let the teriyaki sauce cool slightly before drizzling to avoid wilting fresh toppings

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