Print

Teriyaki Salmon Rice Bowls

A close-up of a perfectly cooked piece of salmon glazed with teriyaki sauce and sesame seeds in Teriyaki Salmon Rice Bowls.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make easy, flavorful teriyaki salmon served over rice with fresh vegetables for a complete meal.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 cup short-grain white rice or brown rice
  • 1 cup water (for rice)
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced
  • 1/2 cup shelled edamame, cooked
  • 2 tablespoons sesame seeds, for garnish
  • 1 green onion, sliced, for garnish
  • For the Teriyaki Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Cook the rice according to package directions using 1 cup of water. Set aside and keep warm.
  2. Prepare the teriyaki sauce: Combine soy sauce, mirin, 1/4 cup water, brown sugar, ginger, and garlic in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  3. Whisk the cornstarch slurry into the simmering sauce. Cook for 1 minute, stirring constantly, until the sauce thickens slightly. Remove from heat and set aside.
  4. Cook the vegetables: Heat olive oil in a large skillet over medium-high heat. Add broccoli and carrots. Cook for 5 to 7 minutes until tender-crisp. Add the cooked edamame during the last minute of cooking. Remove vegetables from the skillet and set aside.
  5. Cook the salmon: Season the salmon fillets lightly with salt and pepper. Return the skillet to medium-high heat. Place the salmon skin-side down (if applicable) and sear for 4 minutes. Flip the salmon.
  6. Brush the top of the salmon generously with half of the prepared teriyaki sauce. Cook for another 3 to 5 minutes, or until the salmon reaches your desired doneness (internal temperature of 145°F).
  7. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the cooked vegetables and one salmon fillet in each bowl.
  8. Drizzle the remaining teriyaki sauce over the salmon and vegetables. Garnish with sesame seeds and sliced green onions.

Notes

  • For crispier salmon skin, pat the fillets very dry before searing.
  • You can bake the salmon at 400°F for 12-15 minutes instead of pan-searing. Brush with sauce halfway through cooking.
  • Use sushi rice for a traditional texture or brown rice for added fiber.

Nutrition

Find it online: https://flavorvista.com/teriyaki-salmon-rice-bowls-recipe/