Description
Experience a vibrant fusion of sweet and savory teriyaki-glazed salmon served over fluffy rice, topped with bright, tangy pickled vegetables. This dish is perfect for a satisfying weeknight dinner or an impressive meal prep option.
Ingredients
- Salmon Fillets (6 ounces each)
- Cucumbers (English or Persian)
- Carrots (sliced into matchsticks or thin rounds)
- Red Onion
- Radishes
- White vinegar or rice vinegar
- Sugar (2 tablespoons)
- Salt (1 teaspoon)
- Low-sodium Soy Sauce (1/2 cup)
- Non-Alcoholic Mirin Substitute (1/4 cup) or rice vinegar + 1 tsp sugar
- Brown Sugar (2 tablespoons)
- Fresh Ginger (1 tablespoon, grated)
- Garlic (1 clove, minced)
- Cornstarch (1 tablespoon) + Cold Water (2 tablespoons for slurry)
- Cooked Rice (1 cup, Jasmine or Basmati)
- Avocado (sliced or diced)
- Fresh Cilantro
- Lime Wedges
- Toasted Sesame Seeds
- Green Onions (sliced thin)
- Sriracha Mayo (store-bought or homemade)
Instructions
- Prepare Your Quick-Pickled Veggies: Thinly slice your cucumbers, carrots, red onion, and radishes. In a medium bowl or jar, combine 1 cup hot water, 1/2 cup white or rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Stir until the sugar and salt dissolve completely. Add the sliced veggies to the brine, ensuring they are mostly submerged. Let them sit at room temperature for at least 30 minutes while you prepare the rest of the meal.
- Cook the Rice: Rinse 1 cup of your chosen rice thoroughly under cold water until the water runs clear. Cook the rice according to package directions, typically with a 1:2 ratio of rice to water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and the rice is tender. Let it rest, covered, for 5-10 minutes off the heat before fluffing with a fork.
- Prepare and Cook the Salmon: Pat your salmon fillets dry with paper towels. Season both sides lightly with salt and black pepper. Heat a large non-stick skillet over medium-high heat with a tablespoon of olive oil or avocado oil. Once shimmering, place the salmon fillets skin-side down. Cook for 4-6 minutes, or until the skin is crispy and golden brown. Carefully flip the salmon and cook for another 3-5 minutes, or until it's cooked through to your desired doneness. Remove from the skillet and set aside.
- Make or Heat the Teriyaki Sauce: In the same skillet, combine 1/2 cup low-sodium soy sauce, 1/4 cup non-alcoholic mirin substitute, 2 tablespoons brown sugar, 1 tablespoon grated fresh ginger, and 1 clove minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly, until the sauce thickens. Remove from heat. If using store-bought, heat it gently in a small saucepan until warm.
- Assemble Your Taco Bowls: Divide the cooked rice among serving bowls. Place a teriyaki-glazed salmon fillet on top of the rice in each bowl. Drain the quick-pickled veggies and arrange a generous portion alongside the salmon. Garnish each bowl with slices of avocado, fresh cilantro, toasted sesame seeds, and sliced green onions. Serve with lime wedges and a drizzle of sriracha mayo, if desired.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: For crispier salmon skin, ensure your salmon is very dry before cooking. Customize your pickled veggies with other vegetables like bell peppers or zucchini. Meal prep components ahead of time for convenience.