Save I discovered this bowl on a lazy Sunday afternoon when I had salmon that needed using before it went bad, leftover rice cooling on the counter, and an inexplicable craving for something vibrant and a little bit fancy. No recipe, just instinct—I threw together a quick teriyaki glaze from pantry staples, pan-seared the salmon until it glistened, and suddenly I had something that tasted like it came from one of those trendy restaurants I keep seeing online. My partner took one bite and asked when I'd learned to cook like this, which made me laugh because honestly, I was just improvising.
I made this for a friend who'd just started watching her diet, and she kept saying she felt like she was cheating because it tasted too good to be actually healthy. That's the magic of this bowl—it feels indulgent and restaurant-worthy, but it's genuinely nourishing and quick enough that I now make it whenever I want something that feels a little special without spending all evening in the kitchen.
Ingredients
- Salmon fillets: Two 150g fillets work perfectly for two people; make sure they're roughly the same thickness so they cook evenly.
- Soy sauce: This is your umami backbone, so don't skip it or substitute with something lighter.
- Mirin: The sweetness here balances the salty soy sauce beautifully, creating that glossy glaze.
- Honey or maple syrup: Either works; the warmth of maple is lovely if you have it.
- Rice vinegar: A small splash keeps the glaze bright instead of flat-tasting.
- Sesame oil: Just a teaspoon adds that toasty, aromatic quality that makes people ask what you did.
- Garlic and ginger: Freshly minced and grated, not from a jar; the difference is noticeable.
- Cornstarch slurry: Dissolve it in water first or you'll get little clumps in your glaze.
- Short-grain white rice: Use whatever you have; leftover rice actually works better than fresh because it's drier.
- Avocado: Slice just before assembling so it doesn't brown.
- Cucumber: Thin slices add a cool, crisp contrast to the warm salmon.
- Carrot: A julienne cut looks beautiful and cooks a tiny bit softer than raw, which some people prefer.
- Scallions: The green parts give freshness; reserve some for garnish.
- Toasted sesame seeds: If you buy them raw, a quick toast in a dry pan transforms them.
- Nori strips: These add a salty, ocean-like flavor that deepens the whole experience.
- Mayonnaise: Use whatever brand you trust; quality matters here since it's raw.
- Sriracha: Start with less and taste as you go; heat preferences vary wildly.
- Lime juice: Fresh lime is worth the squeeze for brightness.
Instructions
- Build your glaze:
- Whisk soy sauce, mirin, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl until combined. The smell alone will make you hungry.
- Marinate the salmon:
- Place salmon fillets in a shallow dish and pour half the teriyaki mixture over them. Let it sit for 10 minutes while you prep your vegetables; this isn't long enough to deeply cure the fish, but long enough to let the flavors start settling in.
- Sear the salmon:
- Heat your non-stick skillet over medium heat and add the salmon skin-side up. Cook for 3 to 4 minutes per side until the flesh is opaque and just cooked through; it should flake easily when you test it with a fork.
- Create the glaze:
- Pour the remaining marinade into the pan with the cooked salmon. Stir in your cornstarch slurry and let it bubble gently for 1 to 2 minutes until slightly thickened and glossy. Return the salmon to coat it completely.
- Mix the sriracha mayo:
- Combine mayonnaise, sriracha, and lime juice in a small bowl, stirring until smooth and creamy. Taste and adjust the heat level now rather than after it's on the bowl.
- Assemble your bowl:
- Divide the cooked rice between two bowls and create a base. Flake the teriyaki salmon over the rice, then arrange avocado slices, cucumber, and carrot around it like you're plating something intentional.
- Finish and serve:
- Drizzle the sriracha mayo over everything in a light pattern. Top with sliced scallions, toasted sesame seeds, and nori strips. Eat while it's still warm enough that the rice steams a little.
Save What I love most about this bowl is how it became my go-to when I wanted to feel good about feeding myself but didn't want to spend hours doing it. It sits somewhere between comfort food and something impressive enough to serve to people you're trying to impress.
The Teriyaki Glaze Magic
The glaze is really just a few pantry staples working together in harmony—nothing exotic or complicated. The soy sauce brings salt and umami, the mirin and honey add sweetness, the vinegar and sesame oil bring balance and depth, and the cornstarch makes it all coat the salmon like it's expensive and deliberate. I used to think glossy glazes required some special technique, but the truth is simpler: the right ratio of ingredients and a moment of gentle heat is all it takes. Once you nail this one, you'll realize you can apply the same logic to chicken, tofu, or vegetables.
Building Your Bowl
Assembly is where the bowl goes from good to visually stunning. The rice is your canvas, the salmon is your star, and everything else is your chance to add color, texture, and flavor contrast. I've started thinking of it like layering: warm and rich at the bottom, cool and crisp on top, creamy sriracha to tie it together. The nori adds a whisper of brininess, the sesame seeds give you little bursts of nutty flavor, and the fresh vegetables keep you from feeling too full despite how satisfying this is.
Make It Your Own
This recipe is honestly just a framework—I've made it with cucumber ribbons instead of slices, swapped avocado for a soft-poached egg, added crispy fried onions for texture, or thrown in quick-pickled ginger for extra zing. The one thing I never skip is the teriyaki glaze because that's the soul of the whole thing; everything else is just embellishment. Brown rice, white rice, or quinoa all work depending on what you're in the mood for, and if you want extra richness, a drizzle of mayo under the salmon before you flake it is honestly life-changing.
- Keep pre-cooked salmon in your freezer for nights when you want this but forgot to plan ahead.
- Prep your vegetables in the morning and store them separately so dinner comes together in minutes.
- Toast your sesame seeds fresh if you can; they taste incomparably better than pre-toasted.
Save This bowl has become my answer to the question of what to make when you want something that tastes like you spent all day cooking but took barely any time at all. It's nourishing, it's delicious, and somehow it always feels like a small celebration of the day.