Save The first time I made this bowl was on a Tuesday night when I had salmon that needed cooking and leftover rice in the fridge. I'd been scrolling through food videos that morning, mesmerized by the glossy teriyaki glaze catching the light, and thought, why not try that at home? Twenty minutes later, I was spooning this warm, savory-sweet salmon over rice, and something about the combination of crispy nori, creamy mayo, and that sticky glaze made it feel like I'd unlocked a small secret.
I made this for my partner on a quiet Sunday, and watching them close their eyes after the first bite told me everything. They kept asking what was different about it, and honestly, I think it's just the care that goes into the glaze—the way it clings to the salmon and catches the rice underneath. That one meal turned into a request I now hear at least twice a month.
Ingredients
- Salmon fillets: Two pieces of your finest stuff—skinless makes eating so much easier, and about 150 grams each gives you that perfect ratio of fish to rice.
- Soy sauce: The backbone of everything; use good soy sauce here because you taste it in every bite.
- Mirin: This is what turns ordinary glaze into something that gleams; it brings a gentle sweetness you can't fake.
- Honey or maple syrup: Your choice between light and floral or rich and earthy—both work beautifully.
- Rice vinegar: Just a touch to keep things from feeling too heavy.
- Sesame oil: A teaspoon is all you need; too much drowns out everything else.
- Fresh garlic and ginger: Minced and grated, these wake up the whole glaze with warmth and bite.
- Cornstarch slurry: The secret to that silky, clingy glaze that doesn't run off your rice.
- Short-grain white rice: Two cups cooked—fresh or leftover, both work; the starch helps it hold together.
- Avocado: Slice it just before assembling so it stays creamy and doesn't brown.
- Cucumber: Thin slices add a cool contrast to the warm salmon and glaze.
- Carrot: Julienned so it catches the light and adds a subtle sweetness with each bite.
- Scallions: A sharp, oniony finish that cuts through the richness beautifully.
- Toasted sesame seeds: The final crunch and nuttiness that makes it all complete.
- Nori strips: That umami seaweed note that ties everything back to its Japanese roots.
- Mayonnaise, sriracha, and lime juice: Mixed together into a creamy, spicy drizzle that adds a playful kick.
Instructions
- Make the glaze:
- Whisk soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger together in a small bowl until the honey dissolves completely. Smell it—that warm, gingery, umami perfume is what you're aiming for.
- Marinate the salmon:
- Place salmon in a shallow dish and pour half the teriyaki mixture over it, letting it sit for 10 minutes. This is the perfect time to prep your vegetables so everything comes together at once.
- Sear the salmon:
- Heat a non-stick skillet over medium heat until it's just hot enough that a drop of water beads up, then add the salmon. Cook 3–4 minutes per side until the flesh is opaque and flakes easily with a fork—you want it just cooked through, still tender inside.
- Build the glaze:
- Pour the remaining marinade into the hot pan and stir in the cornstarch slurry, watching as it transforms into something glossy and thick. Return the salmon to coat it all over in that sticky, beautiful glaze.
- Prepare the sriracha mayo:
- Mix mayonnaise, sriracha, and lime juice until smooth and bright—taste it and adjust the heat to your preference.
- Assemble the bowl:
- Divide rice between two bowls, then flake the glazed salmon over the top. Arrange your avocado, cucumber, and carrot in neat little sections around the salmon like you're creating art.
- Finish and serve:
- Drizzle with sriracha mayo, then scatter scallions, sesame seeds, and nori strips on top. Serve while the salmon and rice are still warm and the vegetables stay crisp.
Save There's something magical about eating this warm salmon with cool avocado and that spicy mayo all in one spoonful. It feels indulgent but takes less time than most people's lunch breaks—which makes it even better on a busy weeknight when you still want to feel like you're treating yourself.
The Teriyaki Magic
The glaze is really the whole story here. It's the thin line between a simple piece of salmon and something that tastes restaurant-quality, and the secret is in the layers—soy sauce gives you salt and umami, mirin brings sweetness and shine, and the ginger with garlic adds this warm, spicy undertone that makes you want another bite immediately. When that glaze hits the hot pan with the cornstarch, it transforms into something that clings to the salmon and seeps into the rice below, making every bite cohesive and complete.
Building Your Bowl
The joy of a rice bowl is that nothing fights for attention—everything has its place and its purpose. The warm salmon and rice form the grounding base, the cool vegetables add textural contrast, and the sriracha mayo brings that creamy, spicy element that ties it all together. I arrange mine deliberately, giving each section a little room so the flavors stay distinct until you mix them together with your spoon, but there's no wrong way to do it. What matters is that you enjoy putting it together.
Make It Your Own
This bowl is wonderfully flexible, so don't hesitate to adapt it to what you have or what you're craving. Swap in brown rice or quinoa if you want more fiber, add pickled ginger for brightness, or throw in some edamame for extra protein. If you need it gluten-free, just use tamari instead of soy sauce—the flavor is nearly identical and the glaze will work just as well.
- Vegan version: replace salmon with grilled tofu and use vegan mayo in the sriracha mixture.
- Keep sriracha mayo on the side if your spice tolerance is lower than mine.
- Make extra glaze if you're a sauce person like I am—it's too good to be modest about.
Save This bowl has become my answer to that question of what to make when you want something that feels special but doesn't require hours in the kitchen. It's the kind of meal that makes a regular night feel a little brighter.
Recipe FAQs
- → How do I make the teriyaki glaze?
Whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and grated ginger. Use half to marinate salmon and add cornstarch slurry to the rest to thicken it into a glaze.
- → Can I use other types of rice?
Yes, short-grain white rice is recommended, but brown rice or quinoa work well as healthier alternatives that add texture.
- → What can I substitute for sriracha mayo?
Mix mayonnaise with chili sauce or a mild hot sauce plus a splash of lime juice for a similar creamy, spicy topping.
- → How should I cook the salmon for best results?
Cook salmon in a preheated non-stick skillet over medium heat for 3-4 minutes per side until just cooked through, then glaze with the teriyaki sauce.
- → Are there vegan alternatives for this dish?
Replace salmon with grilled tofu and use vegan mayonnaise to keep the creamy drizzle plant-based while maintaining similar flavor profiles.