Teriyaki Salmon Rice Taco (Printable)
Tender teriyaki-glazed salmon with jasmine rice, pickled veggies, and creamy sriracha mayo in a vibrant bowl.
# What You’ll 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 to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, ginger, and garlic in a small bowl until well combined.
04 - Place salmon fillets in a shallow dish or resealable bag. Pour half the marinade over the fish. Marinate for at least 10 minutes, up to 30 minutes. 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 foil-lined baking sheet or in skillet. Bake or cook 10-12 minutes until salmon is just cooked through and flakes easily.
06 - Pour reserved marinade into a small saucepan. Bring to simmer over medium heat. If desired, mix cornstarch with 1 tbsp water and stir in to thicken. Cook 2-3 minutes until glossy and slightly thickened.
07 - Mix mayonnaise, sriracha, and lime juice in a small bowl until smooth and evenly combined. Adjust sriracha amount to taste.
08 - Divide rice among four bowls. Top with flaked or whole salmon, drained pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle with teriyaki sauce and sriracha mayo. Serve immediately.
# Expert Advice:
01 -
- The contrast between hot caramelized salmon and cold tangy pickles is something youll crave on repeat
- Everything comes together in under an hour but looks like you spent all day planning it
02 -
- Dont marinate salmon longer than 30 minutes or the acid starts breaking down the texture too much
- The pickled vegetables keep for up to a week in the fridge, so double that recipe
03 -
- Pat salmon completely dry before marinating so the sauce actually sticks instead of sliding off
- Toast your sesame seeds in a dry pan for 2 minutes, that tiny step makes them nutty and fragrant