Teriyaki Salmon Rice Taco (Printer-friendly)
Savory glazed salmon paired with fluffy jasmine rice, fresh pickled veggies, and spicy mayo for a lively meal bowl.
# What You’ll Need:
→ Salmon & Marinade
01 - 4 salmon fillets (about 5 oz each, skinless or skin-on)
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 (optional, for thickening)
→ 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
26 - 1 tsp lime juice
# How to Make It:
01 - In a bowl, combine rice vinegar, sugar, and salt. Add carrots, cucumber, and radishes. Toss and let sit for at least 20 minutes, stirring occasionally.
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, 5 minutes. Fluff with a fork.
03 - In a small bowl, whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, ginger, and garlic.
04 - Place salmon fillets in a shallow dish or ziplock bag. Pour half of the marinade over the fish and marinate for at least 10 minutes (up to 30 minutes). Reserve the other half.
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 or cook for 10-12 minutes, until salmon is just cooked through and flakes easily.
06 - Pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. If desired, mix cornstarch with 1 tbsp water and stir in to thicken. Cook for 2-3 minutes, until glossy.
07 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
08 - Divide rice among four bowls. Top with flaked or whole salmon, drained pickled veggies, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle with teriyaki sauce and sriracha mayo.
09 - Serve immediately.
# Expert Tips:
01 -
- The teriyaki caramelizes into sticky perfection while quick-pickled veggies cut through every rich bite
- Everything comes together in under an hour but tastes like you spent all day thinking about flavor balance
02 -
- Salmon keeps cooking after you pull it from the oven, so remove it when there is still a hint of translucency in the center
- The pickled veggies get better as they sit, so do not stress about timing them perfectly with the fish
03 -
- Pat your salmon completely dry before marinating for better glaze adhesion
- Toast your sesame seeds in a dry pan for two minutes to wake up their nutty flavor