Teriyaki Salmon Rice Taco (Printable version)
Tender teriyaki-glazed salmon on jasmine rice with crunchy pickled veggies and zesty sriracha mayo.
# What you need:
→ Salmon & Marinade
01 - 4 salmon fillets (about 5 oz each, skinless or skin-on as preferred)
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 (for thickening sauce, optional)
→ 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 (to taste)
26 - 1 tsp lime juice
# How To:
01 - Combine rice vinegar, sugar, and salt in a bowl. Add carrots, cucumber, and radishes. Toss well and let sit for at least 20 minutes, stirring occasionally to distribute flavors.
02 - Rinse jasmine rice until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce to low heat, 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, ginger, and garlic in a small bowl until well combined.
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 remaining half for glazing.
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 and 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 and slightly reduced.
07 - Mix mayonnaise, sriracha, and lime juice in a small bowl until smooth and well combined. Adjust sriracha amount to desired spice level.
08 - Divide rice among four bowls. Top with flaked or whole salmon, drained pickled vegetables, avocado slices, scallions, sesame seeds, cilantro, and nori strips. Drizzle generously with teriyaki glaze and sriracha mayo. Serve immediately.
# Expert Advice:
01 -
- The teriyaki glaze turns sticky and caramelized, creating those restaurant-quality burnished edges that make salmon feel like a treat
- Pickled vegetables add a bright crunch that cuts through the rich salmon and creamy mayo, so every bite feels balanced
- You can prep most components ahead, and the actual cooking comes together in under 30 minutes on a busy night
02 -
- Don't marinate the salmon longer than 30 minutes, or the texture will turn mushy from the vinegar and soy sauce
- The pickled vegetables taste best after at least 20 minutes, but they'll keep getting better in the fridge for up to a week
- Let the cooked salmon rest for a couple of minutes before flaking, so it has time to reabsorb some juices
03 -
- Pat the salmon completely dry before marinating, so the sauce actually sticks instead of sliding right off
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling, because the difference in flavor is massive