Teriyaki Salmon Bowls with Sriracha Cream Sauce
jump toRECIPE
This 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. The salmon is cut into chunks and marinated in homemade teriyaki sauce so the recipe comes together quickly (even quicker if you use store bought teriyaki sauce as a shortcut or add a few ice cubes to cool the sauce). 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.
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.
Teriyaki Salmon Bowls with Sriracha Cream Sauce
Table of contents
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
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.
How to Make Teriyaki Salmon Bowls
Step 1: Make 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.
Step 2: Simmer teriyaki sauce.
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.
Step 3: Thicken teriyaki sauce.
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.
Step 4: Marinate salmon.
Arrange salmon in a large container and cover with marinade, and refrigerate for at least 30 minutes and up to overnight.
Step 5: Cook salmon.
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.
Step 6: Assemble and serve.
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.
Tips and Tricks for This Recipe
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.
Other Recipes to Try
If you enjoy this teriyaki salmon bowl, give these a try and follow me on Instagram:
Teriyaki Salmon Bowls with Sriracha Cream Sauce
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 at least 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.
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
)
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!
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!
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!!
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!
Just made it for dinner! Soooo good!! Such a perfect mid-week, healthy meal!
So happy to hear it Evelyne! Thank you for sharing!!