These Teriyaki Salmon Bowls are about to be your new weeknight hero! Glossy, caramelized salmon! Fluffy rice! A creamy sriracha mayo! Done in about 30 minutes, start to finish.

The magic here is in the layering. The teriyaki glaze bakes with the salmon, with extra drizzled on top. The sriracha mayo takes about 90 seconds to make and does serious heavy lifting in the flavor department. And the bowl format means everyone can build their own.

I had avocado, cucumber, and green onions on hand. I also found these beautiful watermelon radishes at my grocery store, they are so much more tame than a regular radish and have a little bit of sweetness to them!

Ingredient Notes + Substitutions

Salmon: Skin-on or skinless fillets both work here (I like my skinless). The salmon gets baked or air fried with just a little of the teriyaki glaze to start (enough to flavor it without burning) and the rest gets drizzled on right before serving so you get that glossy, saucy finish without any scorching. Fresh or thawed-from-frozen are both fine, just pat the fish very dry before cooking so the glaze actually clings instead of sliding right off.

Make It With Chicken

Not a salmon household? No problem. This bowl translates to chicken almost perfectly, and the teriyaki glaze doesn’t care which protein it’s on.

Best cuts to use: Boneless, skinless chicken thighs stay juicy, they’re hard to overcook, and they pick up the glaze beautifully. Chicken breasts work too, just keep an eye on them so they don’t dry out.

How to swap it in: Cut the chicken into bite-sized cubes (roughly 1-inch pieces so everything cooks at the same rate). Heat a drizzle of neutral oil in a skillet over medium-high heat until shimmering, then add the chicken in a single layer. Here’s the key: don’t crowd the pan and don’t touch it for 3-4 minutes. You want a good golden sear on the outside before you flip. Cook another 2-3 minutes until cooked through and no longer pink inside (165°F internal temp if you’re checking).

Once the chicken is cooked, this is where the glaze comes in. Pull the heat down to medium, pour half of the teriyaki sauce over the chicken, and let it bubble and reduce for about 1-2 minutes, tossing the chicken to coat as it thickens. (Adding the sauce at the end, rather than cooking it the whole time, is what keeps it from burning and ensures every piece gets that glossy, lacquered finish right before it hits the bowl).

Soy Sauce: Regular soy sauce is the move. Low-sodium works if you’re watching salt, but you may want to reduce the other ingredients slightly to keep the glaze balanced. Tamari is a great 1:1 swap if you’re cooking gluten-free – it’s richer and a little more mellow, which plays really well with the sweetness of the glaze.

Mirin: This is a sweet Japanese rice wine and it’s what gives the glaze that authentic depth. You can find it at most grocery stores now, usually in the Asian foods aisle. If you’re in a pinch, dry sherry or a splash of rice vinegar with a little extra honey will get you close.

Honey: Adds body and helps the glaze stick to the fish. Maple syrup works as a sub if that’s what’s in your pantry. The flavor shifts slightly but it’s still really good.

Garlic + Ginger: Fresh is always better here but frozen garlic and ginger cubes are the weeknight compromise I’m not above! What you don’t want is the powder versions, the glaze needs that little bit of moisture and brightness that only fresh (or fresh-ish) can give you.

Sriracha Mayo: It’s three ingredients: mayo, sriracha and a squeeze of lime juice. That’s it. The ratio is totally adjustable to your liking! Want more heat? Add a teaspoon more of sriracha. A little more tame? Add more mayo or even the tiniest drizzle of honey!

Here’s where I’m going to nudge you toward a small upgrade that makes a real difference: use Kewpie mayo! Kewpie is a Japanese-style mayo made with egg yolks only (instead of whole eggs) and seasoned with a touch of rice vinegar. The result is richer, creamier, and tangier than anything you’ll find in the regular mayo aisle. It’s got a cult following for a reason, and once you use it in a sauce like this, it’s hard to go back. Look for it at most grocery stores now (it’s the one in the soft squeeze bottle with the baby on the label), or grab it at any Asian grocery store or on Amazon.

Rice: Jasmine rice is my go-to for this bowl because it’s slightly sticky and fragrant. Short-grain white rice or sushi rice also work great. Brown rice if you want the extra fiber, just account for the longer cook time. In a real hurry? The microwavable rice pouches are genuinely fine and I will defend that position!

Bowl Toppings: This is where you make it your own. Sliced avocado, shredded purple cabbage, shelled edamame, sliced cucumber, pickled ginger, sesame seeds, and scallions are all excellent. Use what you have and crown the bowl!

I cannot wait for you to make these!

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