Teriyaki Salmon Bowl (Printable)

Tender glazed salmon over fluffy rice with crisp vegetables in savory-sweet teriyaki sauce

# What You Need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skinless or skin-on
02 - Salt and black pepper, to taste

→ Teriyaki Sauce

03 - 1/4 cup soy sauce
04 - 1/4 cup mirin
05 - 2 tablespoons brown sugar
06 - 1 tablespoon rice vinegar
07 - 2 teaspoons sesame oil
08 - 2 garlic cloves, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon cornstarch mixed with 2 teaspoons water

→ Vegetables

11 - 1 red bell pepper, sliced
12 - 1 carrot, julienned
13 - 1 cup broccoli florets
14 - 1 cup sugar snap peas
15 - 2 tablespoons vegetable oil

→ Rice

16 - 1 1/2 cups jasmine or sushi rice
17 - 1 3/4 cups water

→ Garnishes

18 - 2 tablespoons sesame seeds
19 - 2 spring onions, thinly sliced

# Directions:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
02 - In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in the cornstarch slurry and cook 1-2 minutes until thickened. Set aside.
03 - Season salmon fillets with salt and pepper. In a large nonstick skillet over medium-high heat, add a splash of oil and sear salmon fillets skin-side down (if using skin-on) for 3-4 minutes. Flip and cook another 2-3 minutes until just cooked through.
04 - Brush salmon generously with teriyaki sauce. Cook for 1 minute more, then remove from heat.
05 - In a wok or large skillet, heat vegetable oil over high heat. Stir-fry bell pepper, carrot, broccoli, and sugar snap peas for 3-4 minutes until just tender but still crisp.
06 - Divide cooked rice between bowls. Top with stir-fried vegetables and teriyaki-glazed salmon. Drizzle extra sauce over the top and garnish with sesame seeds and spring onions if desired.

# Expert Tips:

01 -
  • The sweet-savory glaze is pure magic and comes together in minutes while your rice cooks.
  • It looks like you spent hours in the kitchen, but it's honestly easier than ordering takeout.
  • You get protein, vegetables, and complex carbs in one bowl with zero guilt.
02 -
  • Don't skip rinsing your rice or it becomes a gluey mess that slides around your bowl instead of holding up your salmon.
  • The cornstarch slurry is absolutely essential because the sauce without it will separate and slide off your fish instead of coating it beautifully.
  • Cooking salmon over medium-high heat instead of super high prevents the outside from burning while the inside stays raw.
03 -
  • Make your teriyaki sauce earlier in the day and store it in the fridge so you only have to worry about cooking when you're ready to eat.
  • Don't move your salmon around in the pan while it cooks; let it develop a golden crust without poking at it, which is when it stays moist inside.
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