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Easy Teriyaki Salmon Bowl

Jen Paleracio
Fried salmon cubes combined with teriyaki sauce and spicy mayo. Garnished with sesame seeds, fresh cucumber, and carrot. This dish offers a flavorful and visually appealing to the palate.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine Japanese

Equipment

  • Nonstick skillet
  • Measuring cup
  • Mixing bowls
  • Tongs
  • Spatula
  • Piping bags

Ingredients
  

FOR THE SALMON

  • 1 pound salmon fillets, remove the skin and cut into one-inch cubes
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup cornstarch
  • 2 tablespoon olive oil, for frying

FOR THE TERIYAKI SAUCE

  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red chili pepper flakes
  • 2 cloves of garlic, grated
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons water

FOR THE SPICY MAY

  • 1/4 cup mayonnaise
  • 2 tablespoons Sriracha
  • 1/4 teaspoon salt, to taste

Instructions
 

FOR THE SALMON

  • Place the salmon in a large bowl. Then season with salt and pepper. In a shallow plate or small sheet pan, add the cornstarch and lightly dredge the salmon cubes. Shake off excess cornstarch. Set them aside until ready for frying.

FOR THE TERIYAKI SAUCE

  • In a measuring cup or any cup you have, combine soy sauce, vinegar, sesame oil, honey, brown sugar, red chili pepper flakes, garlic, and ginger. Combine cornstarch and water, and stir until the cornstarch is dissolved. Add the mixture to the teriyaki sauce and stir to combine. Set the sauce aside and cool completely.

COOK THE SALMON

  • Heat a nonstick skillet with oil over medium-high heat. Add the salmon and cook until golden brown, about 2 minutes. Set them aside until ready for plating.

MAKE THE SPICY MAYO

  • In a small bowl, combine mayonnaise, Sriracha, and a pinch of salt. Stir until combined.

PLATE YOUR TERIYAKI SALMON

  • Place the spicy mayo and the teriyaki sauce in a pipping bag or squirt bottle (for easy drizzling). Serve the salmon in a bowl of steamed rice, shredded cucumber, carrot, and slices of avocado. Drizzle the sauce and spicy mayo on top and garnish with sesame seeds.

Video

Notes

  • For serving, you can add any veggies you like. Avocado adds flavor and extra creaminess to the dish. 
  • If you don't have piping bags, you can use Ziplock bags and snip the end for easy drizzling of the sauce. 
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