Teriyaki Salmon Rice Taco (Printable)

Tender teriyaki salmon with jasmine rice, quick-pickled veggies, and zesty sriracha mayo in a fusion bowl.

# What You Need:

→ Salmon & Marinade

01 - 4 salmon fillets (about 5 oz each, skinless or skin-on as preferred)
02 - 4 tbsp soy sauce
03 - 2 tbsp mirin (or dry sherry)
04 - 2 tbsp honey or maple syrup
05 - 2 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 1 tsp grated fresh ginger
08 - 2 cloves garlic, minced
09 - 1 tsp cornstarch (for thickening sauce, optional)

→ Rice

10 - 2 cups jasmine rice
11 - 3 cups water
12 - 1/2 tsp salt

→ Quick-Pickled Veggies

13 - 1 medium carrot, julienned
14 - 1 small cucumber, thinly sliced
15 - 6 radishes, thinly sliced
16 - 1/2 cup rice vinegar
17 - 1 tbsp sugar
18 - 1/2 tsp salt

→ Taco Bowl Toppings

19 - 1 ripe avocado, sliced
20 - 1/4 cup sliced scallions
21 - 2 tbsp toasted sesame seeds
22 - 1/4 cup fresh cilantro leaves
23 - 1 sheet nori, cut into thin strips (optional)

→ Sriracha Mayo

24 - 1/4 cup mayonnaise
25 - 1-2 tsp sriracha sauce (to taste)
26 - 1 tsp lime juice

# 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 evenly distribute flavors.
02 - Rinse jasmine rice until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce heat 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, ginger, and garlic in a small bowl until fully incorporated.
04 - Place salmon fillets in a shallow dish or resealable bag. Pour half of the marinade over the fish, turning to coat evenly. Marinate for 10 to 30 minutes in the refrigerator. Reserve the remaining marinade for the 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 skillet. Bake for 10 to 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 tablespoon water and stir in to thicken. Cook for 2 to 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 fully incorporated. Adjust sriracha amount to achieve desired spice level.
08 - Divide rice among four bowls. Arrange salmon, drained pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips on top. Drizzle generously with teriyaki glaze and sriracha mayo. Serve immediately.

# Helpful Tips:

01 -
  • The homemade teriyaki sauce puts bottled versions to shame and comes together in minutes
  • Quick pickling transforms ordinary vegetables into crunchy tangy bites that cut through rich salmon
  • Everything comes together in under an hour but tastes like you spent all day cooking
02 -
  • The salmon continues cooking after you remove it from the oven, so pull it when it is slightly underdone for the most tender results
  • Pickled vegetables can be made up to three days ahead and actually get better with time
  • If your teriyaki sauce seems too thin, keep simmering it for another minute or two before removing from heat
03 -
  • Pat your salmon completely dry before adding the marinade for better adhesion and searing
  • Toast sesame seeds in a dry pan for 2 minutes until fragrant before sprinkling on top
  • Warm your bowls slightly before serving to keep the meal hot longer

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