Teriyaki Salmon Bowls

By Ben · cooked up in Sprig

Soy sauce, mirin, and brown sugar create a glossy glaze that caramelizes beautifully on pan-seared salmon fillets. The sweet-savory coating practically lacquers the fish while creamy avocado and cool cucumber ribbons balance each rich, flaky bite. Spicy mayo adds just enough heat to wake up your weeknight routine.

Ingredients

• 4 salmon fillets (6 oz each), skin removed
• 2 cups jasmine rice
• 2 large avocados, sliced
• 1 large cucumber, julienned into thin strips
• 2 tablespoons vegetable oil

• 1/3 cup soy sauce
• 1/4 cup mirin
• 3 tablespoons brown sugar
• 2 teaspoons cornstarch
• 2 cloves garlic, minced

• 1/2 cup mayonnaise
• 2 tablespoons sriracha
• 1 teaspoon rice vinegar

Instructions

1. Cook jasmine rice according to package directions. Keep warm.
2. Whisk together soy sauce, mirin, brown sugar, cornstarch, and minced garlic in a small bowl until smooth.
3. Mix mayonnaise, sriracha, and rice vinegar in another bowl. Set aside.
4. Pat salmon fillets dry and season both sides with salt and pepper.

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add salmon fillets and cook for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes.
3. Pour teriyaki glaze over salmon and reduce heat to medium. Cook for 2-3 minutes, spooning glaze over fillets until sauce thickens and coats the fish.

1. Divide warm rice among 4 bowls.
2. Top each bowl with a glazed salmon fillet, sliced avocado, and cucumber strips.
3. Drizzle with spicy mayo and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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