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Flavorful Teriyaki Glazed Salmon Rice Bowl with Easy Sriracha Mayo Recipe

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A quick and easy teriyaki glazed salmon rice bowl topped with steamed broccoli, avocado, and a spicy homemade sriracha mayo. Perfect for busy weeknights or last-minute gatherings.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces / 170g each), skin-on for crispiness
  • ½ cup soy sauce
  • ¼ cup mirin (sweet rice wine) or substitute with dry sherry
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon toasted sesame oil
  • 2 cups cooked jasmine rice (or sushi rice)
  • 1 cup steamed broccoli florets (fresh or frozen)
  • 1 ripe avocado, sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds (optional)
  • ¼ cup mayonnaise
  • 1–2 tablespoons sriracha sauce
  • 1 teaspoon lime juice
  • Pinch of salt

Instructions

  1. Prepare the Teriyaki Glaze: In a small saucepan over medium heat, combine ½ cup soy sauce, ¼ cup mirin, 2 tablespoons brown sugar, 1 tablespoon grated ginger, and 2 cloves minced garlic. Stir occasionally until the sugar dissolves and the mixture thickens, about 5-7 minutes. Remove from heat and stir in 1 teaspoon toasted sesame oil. Set aside.
  2. Cook the Rice: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Cook rice according to package instructions (usually 1 cup rice to 1.5 cups water). Fluff with a fork once done and keep warm.
  3. Steam Broccoli: While rice cooks, steam broccoli florets until bright green and just tender, about 4-5 minutes. Avoid overcooking.
  4. Make Sriracha Mayo: In a small bowl, mix ¼ cup mayonnaise with 1-2 tablespoons sriracha, 1 teaspoon lime juice, and a pinch of salt. Taste and adjust. Chill until ready to serve.
  5. Cook the Salmon: Heat a non-stick or cast iron skillet over medium-high heat. Pat salmon fillets dry and place skin-side down in the pan. Cook for 4-5 minutes without moving until skin is crisp. Flip carefully, brush with teriyaki glaze, and cook an additional 3-4 minutes until cooked through but moist.
  6. Assemble the Bowls: Divide warm rice into four bowls. Top with steamed broccoli, sliced avocado, and green onions. Place a glazed salmon fillet on top, drizzle extra teriyaki glaze if desired, and add a dollop of sriracha mayo on the side. Sprinkle with toasted sesame seeds.

Notes

Pat salmon dry before cooking for crispy skin. Brush teriyaki glaze near the end to avoid burning sugars. Adjust sriracha mayo spice level to taste. Keep salmon and rice separate when storing leftovers to preserve texture. Use a digital thermometer to check salmon internal temperature (125°F for medium-rare).

Nutrition

Keywords: teriyaki salmon, salmon rice bowl, sriracha mayo, quick dinner, easy salmon recipe, weeknight meal, healthy salmon bowl

Find it online: https://noshbelle.com/flavorful-teriyaki-glazed-salmon-rice-bowl-with-easy-sriracha-mayo-recipe/