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
- 1/2 cup mayonnaise
- 1-2 tbsp sriracha (based on heat preference)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp cane sugar
- 1 clove of garlic, grated (or 1/2 tsp garlic powder)
- 1/4 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
- 1/2 tsp sea salt
Rice
- 1 cup basmati rice
- 2 cups water
- 1/4 tsp sea salt
Teriyaki Salmon
- 1/4 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)
- 1/2 tsp tapioca flour (or cornstarch) + 1 tbsp 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.
