Teriyaki Salmon Rice Taco (Printable)
Savory teriyaki salmon atop jasmine rice with tangy pickled vegetables and spicy mayo drizzle.
# What You'll Need:
→ Salmon & Marinade
01 - 4 salmon fillets (approximately 5 ounces each, skinless or skin-on as preferred)
02 - 4 tablespoons soy sauce
03 - 2 tablespoons mirin (or dry sherry)
04 - 2 tablespoons honey or maple syrup
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 teaspoon grated fresh ginger
08 - 2 cloves garlic, minced
09 - 1 teaspoon cornstarch (for thickening sauce, optional)
→ Rice
10 - 2 cups jasmine rice
11 - 3 cups water
12 - 1/2 teaspoon 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 tablespoon sugar
18 - 1/2 teaspoon salt
→ Taco Bowl Toppings
19 - 1 ripe avocado, sliced
20 - 1/4 cup sliced scallions
21 - 2 tablespoons 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 teaspoons sriracha sauce (to taste)
26 - 1 teaspoon lime juice
# How To Make It:
01 - Combine rice vinegar, sugar, and salt in a bowl. Add julienned carrots, sliced cucumber, and sliced radishes. Toss thoroughly and let sit for at least 20 minutes, stirring occasionally to ensure even pickling.
02 - Rinse jasmine rice until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
03 - Whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl until fully combined.
04 - Place salmon fillets in a shallow dish or ziplock bag. Pour half of the marinade over the fish, ensuring even coating. Marinate for at least 10 minutes, up to 30 minutes maximum. Reserve remaining marinade separately.
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 for 10-12 minutes or cook in skillet until salmon is just cooked through and flakes easily with a fork.
06 - Pour reserved marinade into a small saucepan. Bring to a simmer over medium heat. For thicker consistency, mix cornstarch with 1 tablespoon water and stir in. Cook for 2-3 minutes until sauce becomes glossy and slightly thickened.
07 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl. Mix until completely smooth. Adjust sriracha quantity to desired spice level.
08 - Divide cooked rice among four bowls. Top with salmon (flaked or whole fillets), drained pickled vegetables, sliced avocado, scallions, sesame seeds, cilantro, and nori strips. Drizzle with prepared teriyaki glaze and sriracha mayo.
09 - Serve immediately while salmon and rice are warm and vegetables retain their crunch.
# Expert Hints:
01 -
- The way the sticky teriyaki salmon plays against cool crisp pickled vegetables is the kind of contrast that makes your whole kitchen feel alive
- You get all the satisfaction of a fancy fusion restaurant bowl while cooking in your sweatpants
02 -
- The honey in your teriyaki means the salmon can caramelize quickly so keep your eyes on the pan
- Drain the pickled vegetables well before adding them or your rice will get soggy
03 -
- Pat your salmon completely dry before marinating so the sauce actually sticks
- Let the cooked salmon rest for two minutes before flaking it keeps the fish juicy