Ingredients
For the Teriyaki Marinade and Salmon
- 4 salmon fillets (about 5–6 ounces each)
- ⅓ cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Creamy Wasabi Mayo
- ½ cup mayonnaise
- 1 tablespoon rice vinegar
- 2 teaspoons wasabi paste (adjust to taste)
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1-2 teaspoons water (optional, to thin the dressing)
For Serving and Toppings
- 3 cups cooked white rice
- 1 avocado (sliced)
- 1 cup cucumber (diced)
- 2 tablespoons sliced green onion
- 1 tablespoon sesame seeds
Instructions
- Make the teriyaki marinade: In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, olive oil, ground ginger, garlic powder, salt, and black pepper until fully combined to create a savory and sweet marinade.
- Marinate the salmon: Pat the salmon fillets dry with paper towels to ensure even marination. Place them in a shallow dish or zip-top bag, pour the teriyaki marinade over, and turn the fillets to coat them evenly. Refrigerate for 15-30 minutes to let flavors infuse, but no longer than 1 hour to maintain texture.
- Prepare the rice and toppings: While the salmon marinates, cook the white rice according to package instructions or reheat leftover rice. Slice the avocado, dice the cucumber, and slice the green onions. Set these ready for bowl assembly.
- Broil the salmon: Preheat your oven’s broiler and line a baking sheet with aluminum foil for easy cleanup. Remove the salmon from the marinade and place the fillets skin-side down on the baking sheet. Spoon a small amount of marinade over the tops and discard the remaining marinade.
- Cook until caramelized and flaky: Position the oven rack so the salmon is about 6 inches from the heat source. Broil the salmon for 7 to 10 minutes, until the fish is cooked through, flakes easily with a fork, and the edges are beautifully caramelized.
- Make the creamy wasabi mayo: While the salmon broils, in a small bowl whisk together mayonnaise, rice vinegar, wasabi paste, honey, salt, and black pepper. Taste and adjust wasabi for desired heat. Add 1-2 teaspoons water if you want a thinner drizzle consistency.
- Assemble the bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with one teriyaki salmon fillet, followed by slices of avocado, diced cucumber, green onion, and a sprinkle of sesame seeds.
- Finish and serve: Drizzle each bowl generously with the creamy wasabi mayo and serve immediately for the best flavor and texture experience.
Notes
- Marinate salmon no longer than 1 hour to avoid a mushy texture.
- Adjust the wasabi quantity in the mayo to fit your heat preference.
- Use leftover rice to save time; reheat before assembling the bowls.
- Broiling time may vary based on your oven – keep an eye to prevent overcooking.
- For a gluten-free option, ensure soy sauce used is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Japanese
