Teriyaki Salmon Bowls with Sriracha Cream Sauce

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.

Course Main Course

Cuisine Asian, Japanese

Keyword condensed milk, easy recipe, fish, rice, rice bowl, salmon, seafood, sriracha, teriyaki

Prep Time 30

Cook Time 45

Servings

Calories 942kcal

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

US Customary - Metric

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.

Video

Nutrition