This Teriyaki Salmon Bowl is packed with flavors and textures. It's a restaurant-worthy meal but still really easy to make - you can even make most of the components ahead of time! Made with homemade spicy mayo and delicious sweet and sour mango salad.
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Why This Recipe Works
Easy to make ahead - I recommend cooking the salmon right before serving but everything else can be made the night before! The edamame, spicy, mayo, marinade, mango salad, and even the rice. If you want really fluffy soft rice, make it right before serving too.
Packed with flavor - This salmon bowl is everything you want and more! It's spicy, savory, sweet, tangy, and perfectly balanced. It's definitely restaurant worthy but still very easy to make!
Ingredients
- Salmon - I like using classic pink salmon filets but wild Sockeye salmon is also a great option. Keep in mind sockeye salmon takes less time to cook, otherwise, it gets very dry.
- Marinade - The teriyaki sauce for the salmon is made with tamari, honey, toasted sesame oil, rice vinegar, mirin, ginger, garlic, and tapioca or corn starch.
- Cucumber Mango Salad - The salad is made with mango, cucumber, cilantro, rice vinegar, and toasted sesame oil.
- Sriracha Mayo - You can use store-bought or homemade spicy mayo. The recipe card includes a recipe for homemade spicy mayo. It's made with mayo, sriracha, rice vinegar, toasted sesame oil, cane sugar, and garlic.
- Rice - I like using white or brown basmati rice but any rice you prefer works here. Sushi rice would be a great option too.
- Edamame - Edamame beans add protein to the dish and go really well with all the other flavors. Adding them is optional.
Variations and Substitutions
- Soy sauce - If you don't have tamari, you can use soy sauce. Keep in mind regular soy sauce isn't gluten-free.
- Maple syrup - Honey can be replaced with maple syrup or brown sugar if needed.
- Shrimp or chicken - If you're out of salmon, both shrimp and chicken are great options. You can even make it with tofu to keep the dish vegetarian.
- Salad - If you want to make the meal a little lighter, you can skip the rice and add mixed greens instead to make it into a salad!
- Avocado - You can add some sliced avocado on top for added healthy fats and creaminess.
Step-by-Step Instructions
You can make most of the components ahead of time. I highly recommend making spicy mayo, edamame beans, and cucumber mango salad the night before to make everything easier when you're actually making dinner.
Spicy Sriracha Mayo
- Add everything to a bowl or a measuring cup and whisk together until smooth and well mixed.
- Pour into a jar or a squeeze bottle and store in the fridge for up to 5 days.
Cucumber Mango Salad
- Into a large bowl add sliced cucumbers, diced mango, and chopped cilantro.
- Gently toss and drizzle with rice vinegar and toasted sesame oil. Toss again to mix well.
- Sprinkle with sesame seeds if desired and keep in the fridge until ready to serve.
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Edamame Beans
- Bring a medium pot of salted water to a boil.
- Add edamame and cook for 3-4 minutes. Drain, rinse with cold water, and set aside until ready to serve.
Rice
- Rinse rice thoroughly under cold running water until water runs clear.
- Add it to a medium saucepan with water and sea salt. Bring to a boil a boil, lower the heat, and simmer for 10-12 minutes or until the water is almost completely absorbed.
- Removed from heat, fluff with a fork, cover and allow it to rest for 5-10 minutes before serving.
Teriyaki Salmon
- In a jar or a bowl, whisk together the tamari, rice vinegar, toasted sesame oil, mirin, honey, ginger, and garlic. Set aside.
- Wash and pat dry your salmon and cut it into large even chunks.
- Add the salmon to a bowl and pour about half the sauce over it. Toss to coat and transfer to the fridge to marinate for up to 30 minutes. You can make the spicy mayo, salad, rice, and edamame while the salmon marinates.
- When ready to cook, set a large pan over medium-high heat.
- Add avocado oil and the marinated salmon including the sauce.
- Lower the heat to medium and cook for 2-3 minutes on one side. Flip the salmon and cook for 2-3 more minutes on the other side until almost cooked through.
- While it’s cooking, mix tapioca flour with water and add it to the remaining sauce. Pour the sauce into the pan and bring to a simmer. Simmer for a couple of minutes until the sauce slightly thickens. Take off the heat and serve with the rest of the ingredients.
To serve the bowls, add rice to a plate or a bowl, top with edamame, cucumber mango salad, teriyaki salmon, and drizzle with spicy sriracha mayo. Enjoy!
Storing
- You can store the rice and edamame in an airtight container in the fridge for 3-4 days.
- The cucumber mango salad keeps for about 2-3 days at most because the rice vinegar makes the cucumber softer as it sits.
- The spicy mayo lasts about a week in the fridge in an airtight container.
- Once the salmon is cooked, you can store it in the fridge in an airtight container for up to 2 days.
FAQs
Can I use store-bought teriyaki sauce?
Yes, absolutely! It will make this dish even easier to make. I recommend making your own because the store-bought ones tend to be packed with sugar but they will do the job when needed.
Can I use frozen salmon?
Yes, just make sure to defrost it fully in the fridge before cooking, rinse it with cold water, and pat dry before dicing and adding to the marinade.
I don't have salmon, can I use something else?
Chicken or shrimp are both great substitutes. Use tofu to make the dish vegetarian.
More Salmon Recipes
If you're looking for more recipes with salmon, definitely check out the four below! To see all the latest ones, head over to the fish and seafood category.
📖 Recipe
Teriyaki Salmon Bowl
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 3-4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Description
This Teriyaki Salmon Bowl is packed with flavors and textures. It's a restaurant worthy meal but still really easy to make - you can even make most of the components ahead of time!
Ingredients
Units
Scale
Spicy Sriracha Mayo
- ½ cup mayonnaise
- 1-2 tablespoon sriracha (based on heat preference)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ½ tsp cane sugar
- 1 clove of garlic, grated (or ½ tsp garlic powder)
- ¼ tsp sea salt
Cucumber Mango Salad
- 4 Persian cucumbers, thinly sliced
- 1-2 mangos (I used 2 ataulfo mangos), peeled and diced
- A large handful of fresh cilantro stems removed, roughly chopped
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds (optional, see notes)
Edamame Beans
- 1 cup frozen edamame beans
- ½ tsp sea salt
Rice
- 1 cup basmati rice
- 2 cups water
- ¼ tsp sea salt
Teriyaki Salmon
- ¼ cup tamari (or soy sauce)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp mirin (optional)
- 1 tbsp honey
- 2 tsp grated ginger
- 2 cloves garlic, grated
- 600g raw salmon (150-180g per person)
- 1 tbsp avocado oil (or other cooking oil)
- ½ tsp tapioca flour (or cornstarch) + 1 tablespoon water
Instructions
Spicy Sriracha Mayo
- Add everything to a bowl or a measuring cup and whisk together until smooth and well mixed.
- Pour into a jar or a squeeze bottle and store in the fridge for up to 5 days.
Cucumber Mango Salad
- Into a large bowl add sliced cucumbers, diced mango, and chopped cilantro.
- Gently toss and drizzle with rice vinegar and toasted sesame oil. Toss again to mix well.
- Sprinkle with sesame seeds if desired and keep in the fridge until ready to serve.
Edamame Beans
- Bring a medium pot of salted water to a boil.
- Add edamame and cook for 3-4 minutes. Drain, rinse with cold water, and set aside until ready to serve.
Rice
- Rinse rice thoroughly under cold running water until water runs clear.
- Add it to a medium saucepan with water and sea salt. Bring to a boil a boil, lower the heat, and simmer for 10-12 minutes or until the water is almost completely absorbed.
- Removed from heat, fluff with a fork, cover and allow it to rest for 5-10 minutes before serving.
Teriyaki Salmon
- In a jar or a bowl, whisk together the tamari, rice vinegar, toasted sesame oil, mirin, honey, ginger, and garlic. Set aside.
- Wash and pat dry your salmon and cut it into large even chunks.
- Add the salmon to a bowl and pour about half the sauce over it. Toss to coat and transfer to the fridge to marinate for up to 30 minutes. You can make the spicy mayo, salad, rice, and edamame while the salmon marinates.
- When ready to cook, set a large pan over medium-high heat.
- Add avocado oil and the marinated salmon including the sauce.
- Lower the heat to medium and cook for 2-3 minutes on one side. Flip the salmon and cook for 2-3 more minutes on the other side until almost cooked through.
- While it’s cooking, mix tapioca flour with water and add it to the remaining sauce. Pour the sauce into the pan and bring to a simmer. Simmer for a couple of minutes until the sauce slightly thickens. Take off the heat and serve with the rest of the ingredients.
Put it all together
- To serve the bowls, add rice to a plate or a bowl, top with edamame, cucumber mango salad, teriyaki salmon, and drizzle with spicy sriracha mayo. Enjoy!
Notes
Make ahead:
- I like to make the spicy sriracha mayo and the edamame beans a day ahead or whenever I’m prepping everything. They keep very well in the fridge.
- I most often make the mango salad and rice ahead of time too. The cucumber and cilantro in the salad will be slightly softer the next day but I don’t mind it.
- You can either serve the rice cold, reheat it, or make it to serving. You have plenty of time to cook the rice while the salmon is marinating.
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Dennis says
What a delicious salmon bowl! I made these for lunch today and everyone loved them.
veenaazmanov says
A nutritious and healthy Bowl and a meal by itself. Delicious and flavorful Salmon. The rice bowl and the salad combination. The delicious mayo awesome...
Giangi Townsend says
Thank you for sharing such a fantastic recipe. We all enjoyed it and cannot wait to make it again. Do delicious!
Tammy says
What a hearty and nourishing bowl! I've just picked up salmon and you've inspired me with this bright dish. Look so, so good!
Sharon says
I adore the fresh flavors in this salmon bowl. The sweet cucumber mango salad paired with the sauce goes perfectly together.
Tristin says
We eat a lot of seafood but I had never made salmon bowls. The sauce was so tasty and the veggies were crisp. So many great flavors!
Kristina says
I love this recipe for meal prepping. I make the rice in a big batch in my pressure cooker and then package the rest of the ingredient up for the week. It’s so delicous!
Madelyn says
This was such a delicious and healthy recipe. We will be adding this to our monthly dinner rotation.
Lisa Grant says
I love salmon and eat it twice a week. Love this recipe for my dinner rotation!
Amy Liu Dong says
One of my husband's favorite dishes. It is so easy to make, and so good and tasty!