Teriyaki Salmon Bowls with Sriracha Cream Sauce

Teriyaki Salmon Bowls with Sriracha Cream Sauce

This salmon rice bowl recipe is big on flavor and easy to make. I serve the pieces of teriyaki salmon over white rice with slices of cucumber, edamame, avocado and green onion topped off with a sweet and spicy sriracha mayonnaise sauce.

Ingredients

  • ⅓ cup mayonnaise
  • 3 tablespoons Sriracha
  • 3 tablespoons sweetened condensed milk
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • ¼ cup mirin
  • 2 teaspoons grated ginger
  • 2 cloves garlic

    minced

  • 1 tablespoon cornstarch
  • 2 pounds center-cut Atlantic salmon

    skin removed and cut into 1½” pieces

  • 4 cups cooked long-grain white rice
  • 1 cup thinly sliced cucumber
  • 1 medium Hass avocado

    pitted, peeled and sliced

  • 1 cup shelled edamame
  • 2 green onions

    thinly sliced

  • 1 teaspoon toasted sesame seeds

Directions

  1. 1

    In a small bowl, whisk together the mayonnaise, Sriracha, and condensed milk with 2 tablespoons of water (30g) until combined. Cover and set aside until ready to use.

  2. 2

    Combine the soy sauce, brown sugar, mirin, ginger and garlic in a small saucepan. Simmer over medium-low heat until the sugar dissolves, about 10 minutes.

  3. 3

    Arrange salmon in a large container and cover with marinade, and refrigerate for at least 30 minutes and up to overnight.

Teriyaki Salmon Bowls with Sriracha Cream Sauce

Teriyaki Salmon Bowls with Sriracha Cream Sauce

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