Teriyaki Salmon Rice Taco

The first time I combined teriyaki salmon with taco bowl elements, my kitchen smelled like a tiny fusion restaurant experiment gone right. Something about the sweet glaze hitting those crisp pickled vegetables just clicked in a way that made me forget I was essentially cleaning out my fridge. My roommate walked in mid-prep and asked if we were having Japanese or Mexican food, and I just said yes.

Last summer, I made these bowls for a dinner with friends who swore they didnt like fish. The pickled veggies and that sriracha mayo did all the convincing work. By the end of the night, they were asking if I could teach them how to make the teriyaki sauce from scratch.

Ingredients

• Salmon fillets: Skinless gives you cleaner flakes but skin-on adds crispy texture if you pan-sear
• Soy sauce: The foundation of your teriyaki, so use a good quality brand you actually enjoy tasting
• Mirin: Adds that authentic Japanese sweetness and subtle fermented depth you cant fake with sugar alone
• Honey or maple syrup: Creates that gorgeous caramelized glaze that bubbles up beautifully in the oven
• Rice vinegar: Double duty here for both the marinade and quick pickling, so stock up
• Sesame oil: Just a teaspoon carries huge flavor, so dont be tempted to add more
• Fresh ginger: Grate it finely so it melts into the sauce instead of leaving stringy bits
• Jasmine rice: Fluffy and slightly floral, the perfect neutral canvas for bold flavors
• Carrots, cucumber, radishes: The crunch trio that makes every bite interesting
• Avocado: Creamy richness that tames the heat and ties everything together
• Sriracha mayo: The spicy finish that makes you want to lick the bowl

Instructions

Pickle your vegetables first:

Whisk rice vinegar, sugar, and salt until dissolved, then toss in your sliced carrots, cucumber, and radishes. Let them hang out for at least 20 minutes while you prep everything else.

Get that rice going:

Rinse jasmine until the water runs clear, then combine with water and salt. Bring to a boil, cover tightly, and simmer on low for 15 minutes before letting it steam off the heat.

Whisk together your teriyaki:

Mix soy sauce, mirin, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth. Taste and adjust the sweetness if you like your glaze more on the sugary side.

Marinate the salmon:

Pour half your sauce over the fish and let it soak up flavor for at least 10 minutes. Save that other half for later, it becomes your finishing glaze.

Cook your salmon:

Bake at 400°F for 10-12 minutes or pan-sear until just cooked through. Watch for that moment when the teriyaki bubbles and turns golden brown.

Thicken the remaining sauce:

Simmer the reserved marinade in a small saucepan, adding cornstarch slurry if you want it glossy and thick enough to coat the back of a spoon.

Make the sriracha mayo:

Stir together mayonnaise, sriracha, and lime juice. Start with one teaspoon of sriracha and taste, you can always add more heat.

Build your bowls:

Start with fluffy rice, add your salmon whole or flaked, then pile on pickled veggies, avocado, scallions, sesame seeds, cilantro, and those crispy nori strips.

Finish with both sauces:

Drizzle that thickened teriyaki and spicy mayo over everything. The way they mingle together is kind of magical.

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These bowls became my go-to when I want to serve something impressive but not fussy. Theres something about the way everyone customizes their own bowl with extra toppings that makes dinner feel more interactive and fun.

Making It Your Own

Ive swapped in roasted tofu and the teriyaki works just as beautifully, though it needs an extra 5 minutes in the oven. Sometimes I add shredded cabbage for more crunch when radishes are out of season.

Rice Shortcuts That Actually Work

On busy weeknights, I use those microwaveable jasmine rice pouches in a pinch. The texture isnt quite as perfect as freshly cooked, but nobody has ever complained when dinner hits the table 15 minutes faster.

Sauce Storage And Make-Ahead Tips

Both the teriyaki and sriracha mayo keep beautifully in the fridge for up to a week. I often make a double batch of the sriracha mayo because it finds its way onto everything from burgers to roasted sweet potatoes.

• Thin cold teriyaki with a splash of water before reheating
• Store pickled veggies in a glass jar not metal to avoid off flavors
• Warm your rice slightly before building bowls for the best texture contrast

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Hope these bowls bring as much joy to your table as they have to mine. Happy cooking.

Common Recipe Questions

→ How do I make the teriyaki glaze thicker?

Simmer the reserved marinade and add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water). Cook for 2–3 minutes until glossy and thickened.

→ Can I substitute jasmine rice with another grain?

Yes, brown rice or quinoa are great substitutes and add extra texture and nutritional value.

→ What’s the best way to cook the salmon for this dish?

Salmon can be baked at 400°F (200°C) for 10–12 minutes or pan-seared over medium heat until just cooked and flaky.

→ How long should the veggies be pickled?

The quick-pickled vegetables benefit from at least 20 minutes soaking time to develop tangy crunch but can be left longer for stronger flavor.

→ Is the sriracha mayo spicy?

The heat level can be adjusted by adding 1 to 2 teaspoons of sriracha according to your preferred spice tolerance.

→ Can I make this dish gluten-free?

Use tamari instead of soy sauce to make the marinade gluten-free without sacrificing flavor.