Save to Pinterest I was scrolling through my phone one evening when a friend sent me a photo of this glossy, jewel-toned salmon bowl, and I couldn't stop staring at it. The colors were almost too perfect—deep caramelized salmon catching the light, pale green avocado, the orange pop of fresh carrot. Something about it felt both restaurant-worthy and totally doable, so I decided to make it that same night. What started as a casual weeknight experiment became something I now crave regularly, especially when I want to feel like I'm eating something special without spending an hour in the kitchen.
I made this for my partner on a random Tuesday after a long day at work, and watching their face light up when they took the first bite told me everything I needed to know. They kept asking what restaurant I'd ordered from, and when I said I'd made it, they made me promise to never stop. That's when I realized this bowl wasn't just food—it was a tiny, edible way of saying I care enough to do something nice.
Ingredients
- Salmon fillets: Look for bright orange color and a firm feel; skinless fillets make the cooking cleaner and let the glaze shine.
- Soy sauce: This is your umami foundation, so don't skip it or go super cheap—it genuinely tastes different.
- Mirin and honey: Together they create that silky sweetness that balances the salty soy; mirin is rice wine and slightly thicker, which matters.
- Rice vinegar: The acid that wakes everything up and keeps the glaze from being one-note.
- Sesame oil: Just a teaspoon, but it adds a toasted, nutty depth that you'll notice the moment you taste it.
- Garlic and ginger: Mince and grate these fresh; jarred versions are okay in a pinch, but fresh is where the magic lives.
- Cornstarch slurry: This thickens the glaze from a thin sauce to something that clings to the salmon and looks restaurant-quality.
- Short-grain white rice: Stickier than long-grain, which means it holds all those incredible flavors and doesn't slide around the bowl.
- Avocado: Slice it just before assembly so it stays creamy and doesn't brown.
- Cucumber: The cool crispness is essential; it balances the warm, salty, sweet elements.
- Carrot: Raw and julienned, it adds color and a slight sweetness that complements the teriyaki.
- Scallions: Raw and sharp, they cut through the richness beautifully.
- Sesame seeds: Toasted versions have way more flavor; toast your own if you have five minutes.
- Nori strips: They add a briny, mineral quality that makes everything taste more interesting.
- Mayonnaise and sriracha: This combo is pure genius—creamy and spicy in equal measure, the sauce that makes people ask for the recipe.
Instructions
- Make your teriyaki magic:
- Whisk soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl until it smells impossibly good. You'll notice the garlic and ginger float a little—that's perfect.
- Let the salmon drink in the flavor:
- Pour half the marinade over your salmon fillets in a shallow dish and let them sit for 10 minutes. This isn't a long marinade, but it's long enough to let the flavors start seeping in.
- Cook the salmon until it's golden and just set:
- Heat your non-stick skillet over medium heat and add the salmon. Cook for 3 to 4 minutes per side until the outside is caramelized and the inside is still tender—don't walk away, as it cooks fast. When you flip it, listen for that subtle sizzle that means you nailed the timing.
- Turn that remaining marinade into glaze:
- Pour the rest of the marinade into your pan and stir in your cornstarch slurry while the pan is still warm. Within a minute or two, it'll thicken into this glossy, clingy sauce that coats the salmon beautifully. Return the salmon to the pan and give it a gentle spoon of glaze over the top.
- Make the sriracha mayo while everything's warm:
- In a small bowl, stir mayonnaise, sriracha, and lime juice together until it's smooth and creamy. Start with a little less sriracha than you think you need—you can always add more, but you can't take it out.
- Assemble with intention:
- Divide your warm rice between two bowls. Flake the glazed salmon over top, letting some of that sauce drip into the rice. Arrange avocado, cucumber, and carrot around the salmon like you're composing a little edible painting.
- Finish with the garnishes that make it sing:
- Drizzle that sriracha mayo across the bowl in a few intentional lines, then scatter scallions, sesame seeds, and nori strips over everything. Serve immediately while the rice is still warm and the vegetables are still crisp.
Save to Pinterest The first time someone told me this bowl reminded them of a restaurant they loved, I felt this small swell of pride knowing I'd recreated something that mattered to them. That's when bowls like this stopped being recipes and started being tiny moments of connection around my kitchen table.
Why the Glaze Is Everything
The teriyaki glaze is honestly what sells this entire dish. It's sweet and salty and just a little bit tangy, and when you watch it thicken in the pan, it feels like real cooking—like you're making something with intention. The mirin and honey work together to create this silky texture that plain soy sauce could never do alone, and the cornstarch slurry is the secret weapon that makes everything look professional without any real effort on your part.
Building Flavor in Every Layer
What makes this bowl so satisfying is that every element brings something different to the table. The warm, salty rice acts as the canvas. The glazed salmon is your star, rich and caramelized. The fresh vegetables add crunch and coolness, while the sriracha mayo ties everything together with creaminess and a whisper of heat. When you eat it all together, it's not just ingredients in a bowl—it's a conversation between flavors that actually makes sense.
Storage and Variations That Work
Leftover rice is honestly ideal for this bowl, so if you have some in the fridge, this becomes a 20-minute dinner instead. You can meal prep the components separately if you want—the teriyaki glaze keeps for a few days, and the vegetables can be prepped ahead. Just don't assemble the whole bowl until you're ready to eat, because the sriracha mayo on warm components is where the magic lives.
- Swap brown rice or quinoa if you want added fiber and a slightly nuttier flavor.
- Try edamame or pickled ginger scattered on top for extra umami and brightness.
- Use tamari instead of soy sauce to keep it completely gluten-free without changing anything else.
Save to Pinterest Every time I make this bowl, I'm reminded that simple ingredients and a little bit of intention can feel like something special. You're going to love it just as much as I do.
Common Recipe Questions
- → What type of rice works best for this dish?
Short-grain white rice provides a sticky, fluffy texture that complements the glazed salmon and toppings well.
- → Can I substitute any ingredients for dietary preferences?
Brown rice or quinoa can be used instead of white rice, and grilled tofu works as a plant-based alternative to salmon.
- → How long should the salmon marinate?
Marinate the salmon in the teriyaki glaze for about 10 minutes to absorb the flavors without overpowering the fish.
- → What can I add for extra crunch or flavor?
Edamame, pickled ginger, or additional toasted sesame seeds add great texture and taste contrast.
- → How spicy is the sriracha mayo topping?
The sriracha mayo offers a mild to moderate kick, adjustable by varying the amount of sriracha used.