Teriyaki Salmon Bowls with Sriracha Cream Sauce
This reminds me of a baked sushi roll - it is sweet and savory and the salmon is moist and flakey.
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This teriyaki salmon rice bowl recipe is big on flavor and easy to make. I serve the pieces of teriyaki salmon over white rice with slices of cucumber, edamame, avocado and green onion topped off with a sweet and spicy sriracha mayonnaise sauce. It’s a flexible recipe so feel free to add additional fresh veggies like shredded carrots or finely shredded cabbage based on preference.
I provide instructions for both baking and air frying the salmon bites. Air frying is great because it comes together so quickly with little foresight needed. The salmon can be marinated and everything else can be meal prepped, then simply air fry the salmon before serving. If you’re into dishes like this, you’ll definitely want to check out these spicy salmon salad rice bowls and honey soy sea bass.
Why You’ll Love This Recipe
- Quick & easy. The salmon is cut into chunks and marinated in homemade teriyaki sauce so the recipe comes together quickly.
- Flexible recipe. This recipe is great with whatever you have on hand! Try adding some shredded carrot, furikake, seaweed salad or sautéed spinach.
What’s in Teriyaki Sauce?
Classically teriyaki sauce is made from soy sauce, mirin and sake. I use a simple recipe with brown sugar which sweetens and helps to thicken the sauce, ginger and garlic and a bit of cornstarch to further thicken the sauce.
I make this simple homemade teriyaki sauce recipe with 5 ingredients:
- Soy sauce
- Brown sugar
- Mirin
- Ginger
- Garlic
Pro tip
pro tip
Try using store-bought teriyaki sauce as a shortcut or add a few ice cubes to cool the sauce quickly.
Be sure to let the teriyaki sauce cool completely before adding the salmon. You don’t want to add the salmon while it is still hot or you will end up with partially poached fish.
Key Ingredients in This Recipe
- Salmon – I use Atlantic salmon for this recipe and opt for a thicker center-cut piece. I first remove the skin and cut it into large chunks and marinate it in teriyaki. Cutting the salmon into pieces allows it to cook quickly and pairs well with the rice bowls.
- Sriracha – This chili garlic sauce is a great way to add spice to a recipe. It’s made from chili peppers, distilled vinegar, garlic, sugar, and salt and is a mild sauce, ranking at about 1,000-2,500 Scoville units. Sambal oelek can also be used in place of sriracha for a less sweet sauce.
- Mayonnaise – I love using Kewpie mayonnaise in this recipe if you can find it, though regular mayonnaise will do just fine. Kewpie is a type of Japanese mayonnaise that has added seasoning. Look for it at Asian markets, gourmet markets or online.
- Condensed milk – I add just enough sweetened condensed milk to balance the sriracha in the creamy mayo sauce. Sweetened condensed milk typically comes in cans, and since you only need a little bit, I recommend storing any leftovers refrigerated in a resealable container. I like to add a tablespoon (19g) to my morning latte.
- Soy sauce – I use reduced-sodium soy sauce to make the teriyaki sauce so the salt can be adjusted as needed.
- Brown sugar – Light or dark brown sugar refers to the percentage of molasses in the sugar. Either dark or light brown sugar can be used in this recipe interchangeably, it doesn’t make much of a difference.
- Mirin – Mirin is a type of rice wine used as a seasoning. It can be found at an Asian market or online.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- The homemade teriyaki sauce can easily be swapped for a store-bought sauce for a shortcut.
- If using wild Alaskan salmon, cut down the cooking time since it is leaner and the pieces of fish will be much thinner than Atlantic salmon.
- Steelhead is a great alternative to salmon because it tastes very similar (just a bit more mild) and it’s a more sustainable option than farm-raised salmon. I often use the two interchangeably.
- Sushi rice, brown rice or cauliflower rice can be substituted for the white rice.
How to Make this Recipe Gluten Free
Substitute the soy sauce in the teriyaki recipe with tamari, liquid aminos or a gluten free store-bought teriyaki sauce.
How to Air Fry Salmon
The salmon bites for this bowl can either be baked or easily air fried. Preheat the air fryer to 400ºF (200ºC). Arrange teriyaki salmon bites in the air fryer basket. Air fry salmon bites until just cooked through and flakey, about 5 minutes.
How to Make Teriyaki Salmon Bowls
In a small bowl, whisk together the mayonnaise, Sriracha, and condensed milk with 2 tablespoons of water (30g) until combined. Cover and set aside until ready to use.
Combine the soy sauce, brown sugar, mirin, ginger and garlic in a small saucepan. Simmer over medium-low heat until the sugar dissolves, about 10 minutes.
In a small bowl combine the cornstarch with ¼ cup (85g) cold water whisk the mixture into the simmering marinade. The sauce should become thick enough to coat the back of a spoon. Remove the marinade from heat and let it cool completely.
Arrange salmon in a large container and cover with marinade, and refrigerate for 15 to 30 minutes and up to overnight.
Preheat the oven to 400ºF (200ºC). Remove the salmon from the marinade and arrange the pieces on a parchment paper-lined baking sheet in an even single layer. Bake the salmon until just cooked through and flakey, about 8 minutes.
Divide cooked rice among serving bowls. Top each with pieces of salmon, slices of cucumber, avocado and edamame. Drizzle the sauce over top. Garnish with green onions and sesame seeds and serve immediately.
FAQ – Frequently Asked Questions
What type of salmon should I use for teriyaki salmon bowls: skinless, skin-on, fresh, or frozen?
Any of the above work great! I recommend cutting the skin off if needed and defrosting frozen salmon ahead of time. The fish is cut into cubes for quicker cooking.
How long should I marinate the salmon for teriyaki salmon bowls?
I recommend marinating the salmon for anywhere from 15-30 minutes and up to overnight.
What kind of rice should I serve with teriyaki salmon bowls?
Long grain white rice, sushi rice, or brown rice all work well. If you’re looking for a low-carb option try swaping in cauliflower rice (or half cauliflower rice) or quinoa.
Can I use store-bought teriyaki sauce?
Yes! Easily swap store-bought teriyaki sauce as a shortcut.
Other Recipes to Try
If you enjoy this teriyaki salmon bowl, give these salmon recipes a try and follow me on Instagram:
More sushi-inspired recipes to love:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears!
Teriyaki Salmon Bowls with Sriracha Cream Sauce
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Ingredients:
For the sriracha mayonnaise:
- ⅓ cup mayonnaise
- 3 tablespoons Sriracha
- 3 tablespoons sweetened condensed milk
For the teriyaki marinade:
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup mirin
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
For the salmon and assembly:
- 2 pounds center-cut Atlantic salmon, skin removed and cut into 1½” pieces
- 4 cups cooked long-grain white rice
- 1 cup thinly sliced cucumber
- 1 medium Hass avocado, pitted, peeled and sliced
- 1 cup shelled edamame
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions:
For the sriracha mayonnaise:
- In a small bowl, whisk together the mayonnaise, Sriracha, and condensed milk with 2 tablespoons of water (30g) until combined. Cover and set aside until ready to use.
For the teriyaki marinade:
- Combine the soy sauce, brown sugar, mirin, ginger and garlic in a small saucepan. Simmer over medium-low heat until the sugar dissolves, about 10 minutes.
- In a small bowl combine the cornstarch with ¼ cup (85g) cold water whisk the mixture into the simmering marinade. The sauce should become thick enough to coat the back of a spoon. Remove the marinade from heat and let it cool completely.
For the salmon and assembly:
- Arrange salmon in a large container and cover with marinade, and refrigerate for 15 to 30 minutes and up to overnight.
- Preheat the oven to 400ºF (200ºC). Remove the salmon from the marinade and arrange the pieces on a parchment paper-lined baking sheet in an even single layer. Bake the salmon until just cooked through and flakey, about 8 minutes.
- Divide cooked rice among serving bowls. Top each with pieces of salmon, slices of cucumber, avocado and edamame. Drizzle the sauce over top. Garnish with green onions and sesame seeds and serve immediately.
Notes:
Be sure to let the teriyaki sauce cool completely before adding the salmon. You don’t want to add the salmon while it is still hot or you will end up with partially poached fish.
Nutrition:
Calories: 942kcal | Carbohydrates: 86g | Protein: 59g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 138mg | Sodium: 2241mg | Potassium: 1807mg | Fiber: 7g | Sugar: 28g | Vitamin A: 316IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 4mg
DID YOU MAKE THIS?
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Just made it for dinner! Soooo good!! Such a perfect mid-week, healthy meal!
So happy to hear it Evelyne! Thank you for sharing!!
This is my new hyper fixation recipe. I have eaten this at least 4x a week for the past 3 weeks, it’s that good!! I personally batch prep the teriyaki and spicy Mayo, use TJs microwave rice, and air fry the salmon and dinner is ready in SEVEN minutes! Quicker than any other option and better for you! Thanks for the delish recipe!
I tried this dish and is was really good, I was missing 2 ingredients but it was yummy. It will be a staple.
So happy to hear you enjoyed! Thank you for sharing Cheryl!!
I rarely write reviews, but I had to come comment here. I came across this recipe in spring of 2023. Since then, it has been added to our family’s weekly rotation and we love it every single time. So much flavor! Highly highly recommend!
Thank you so much for sharing Christy! That makes me so happy to hear!
We finally made this recipe this week, and WOW it was so goooood! If you’re trying to eat more salmon, but usually find it pretty boring, then you have to try this recipe. It’s incredible. We did accidentally double the marinade, since we only used 1 lb of salmon, but it was still delicious. Don’t skip the toppings- we used persian cucumbers, avocado, scallions, and jalapeno (couldn’t find edamame). This will definitely be a repeat recipe for us. Also- so easy! What’s not to love??
Thank you so much for sharing Amanda!! So happy to hear you enjoyed the recipe!
This is a simple midweek recipe that makes me feel a little healthier. I love making the homemade teriyaki sauce. It is definitely a game changer. So many flavors mix together for the perfect meal, and it is very filling.
This recipe has officially earned a permanent spot in our family dinner rotation — it’s that good. Our 13-year-old daughter calls it her favorite meal ever, and we’ve made it so many times it’s become a true staple in our house. The salmon is consistently perfect — tender, flavorful, and beautifully glazed. The homemade teriyaki sauce is the real MVP: way better than anything store-bought, and surprisingly simple to make.
We also love how customizable the bowls are — everyone gets to make theirs just the way they like it. Our daughter skips the sriracha and adds a splash of soy sauce, my wife loads up on avocado and scallions, and I pile on everything. It feels like a restaurant-quality meal, but it’s totally achievable on a busy weeknight. Thank you for such a delicious, reliable, and family-approved recipe!
Easiest and most delicious recipe for girls dinner! I make it for my self and my friends all the time. Also super easy for a protein packed meal prep.
One of my favs as well! So happy to hear it’s a hit!
I love salmon and am always looking for new ways to serve it, This salmon bowl has become one of my favorites.
This was a great way to have salmon during the summer!
So happy to hear you enjoyed!
I’m excited to make this, I know it’ll be 5 stars, but is this 942 calories per serving or is that the amount for the entire meal? Just wondering!
This is one where it is difficult to get an accurate calculation on the nutritional information because it auto calculates and you make the sauce then use a drizzle but it calculates for the whole sauce that is created and you may have leftovers depending on how much you would like to use on the dish! TLDR it is lower but difficult to give you an accurate calorie for the serving!
Very tasty! I didn’t use the condensed milk but found the bowl sweet enough without it!
So happy you enjoyed the recipe! Thanks for sharing Emily!