Saucy Teriyaki Salmon Bowls with Sriracha Mayo
- Yield: 4 1x
Ingredients
For the Salmon + Teriyaki
2 pounds salmon fillet, skin removed, cut into 1-inch cubes (see blog post above for notes on how to swap out with chicken!)
6 Tbsp soy sauce
1/4 cup honey
1/4 cup mirin
2 Tbsp rice vinegar
2 tsp sesame oil
4 garlic cloves, minced
2 tsp fresh ginger, grated
2 tsp arrowroot or cornstarch
2 Tbsp water
For the Sriracha Mayo
6 Tbsp mayonnaise (Kewpie mayo if you have it!)
2 Tbsp Sriracha
2 tsp lime juice
For the Bowl
4 cups jasmine or short-grain white rice, cooked
2 cucumbers, thinly sliced
2 avocados, sliced
6 green onions, thinly sliced
2 tsp sesame seeds (optional)
Instructions
Make the Teriyaki Sauce
In a small saucepan over medium heat, whisk together 6 Tbsp soy sauce, ¼ cup honey, ¼ cup mirin, 2 Tbsp rice vinegar, 2 tsp sesame oil, 4 garlic cloves, minced, and 2 tsp fresh ginger, grated. Bring to a gentle simmer.
In a small bowl, stir together 2 tsp arrowroot or cornstarch and 2 Tbsp water until dissolved, then pour into the saucepan. Stir constantly for 1-2 minutes until the sauce thickens enough to coat a spoon. Remove from heat and let cool slightly (it will continue to thicken as it cools).
Marinate the Salmon
Pat your salmon cubes dry with paper towels (this is key for a good sear or crisp exterior). Toss the salmon cubes in about 4 Tbsp of sauce (the rest will be used for drizzling after). Let them sit for at least 15 minutes (or up to 30, but no longer or the fish can get mushy).
Mix the Sriracha Mayo
Whisk together 6 Tbsp mayonnaise, 2 Tbsp Sriracha, and 2 tsp lime juice in a small bowl until smooth. Taste and adjust (more Sriracha for heat, more lime for brightness). Transfer to a small squeeze bottle or container with a lid. Refrigerate until ready to serve. (Will last in the fridge for up to 5 days.)
AIR FRY Method
Preheat your air fryer to 400°F. Arrange the salmon cubes in a single layer in the well-oiled basket or tray (don’t crowd them-work in batches if needed). Air fry for 7-8 minutes, shaking the basket (or flipping them on the tray) once halfway through, until the edges are caramelized and the centers are just cooked through. The glaze will get beautifully sticky and slightly charred in the best way.
BAKE Method
Preheat your oven to 425°F. Line a sheet pan with foil or parchment and oil it. Spread the salmon cubes in a single layer and bake for 10–12 minutes until the glaze is set and the salmon flakes easily. For more caramelization, switch to broil for the last 2 minutes.
Build your Bowls
Divide the 4 cups of cooked rice between four bowls. Arrange the salmon cubes over the rice, then tuck in your cucumber slices and avocado slices around the bowl. Scatter the green onions generously over everything. Drizzle the reserved teriyaki sauce over the salmon, then drizzle a generous amount of Sriracha mayo on top. Finish with a pinch of sesame seeds.
Notes
This makes 4 bowls, but can easily be cut in half for just two bowls!