Description
A quick and healthy teriyaki salmon rice bowl featuring a homemade glossy teriyaki sauce, fresh veggies, and fluffy rice. Perfect for busy weeknights with bold, satisfying flavors.
Ingredients
Scale
- Salmon fillets (about 6 oz / 170 g each), skin-on preferred
- 3 tbsp soy sauce (or tamari/coconut aminos for gluten-free)
- 2 tbsp brown sugar
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 tbsp water
- 1 tsp cornstarch (optional, for thickening sauce)
- 1 cup short-grain white rice or jasmine rice (185 g), rinsed
- ½ cucumber, thinly sliced
- 2 scallions, thinly sliced
- 1 small carrot, shredded or julienned (optional)
- 1 tsp toasted sesame seeds
- Pickled ginger (optional)
- Avocado slices (optional)
- Steamed broccoli or edamame (optional)
Instructions
- Rinse 1 cup (185 g) of rice under cold water until water runs clear. Combine rinsed rice with 1 ½ cups (360 ml) water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
- In a small bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, and water. If a thicker sauce is desired, dissolve cornstarch in a little water and add to the mixture. Set aside.
- Heat a non-stick skillet over medium heat. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden. Flip salmon carefully and pour teriyaki sauce over fillets. Simmer for 3-4 minutes, spooning sauce over salmon until cooked through and sauce thickens slightly.
- While salmon cooks, thinly slice cucumber and scallions, shred carrot if using, and toast sesame seeds in a dry pan over low heat for 1-2 minutes until fragrant.
- Divide cooked rice between bowls. Place glazed salmon fillets on top. Arrange cucumber, carrots, and scallions around the bowl. Sprinkle with toasted sesame seeds and add pickled ginger or avocado slices if desired. Drizzle any remaining teriyaki sauce from the pan over the bowl.
Notes
Use tamari or coconut aminos for gluten-free version. Rinse rice until water runs clear for fluffy texture. If sauce thickens too fast, add a splash of water to loosen. Cook salmon skin-side down first for crispy skin. Let salmon rest briefly after cooking for juicy texture. Toast sesame seeds for enhanced aroma. Avoid overcrowding pan to prevent steaming instead of searing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl with 1 salmon
- Calories: 475
- Sugar: 10
- Sodium: 900
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
Keywords: teriyaki salmon, salmon rice bowl, quick dinner, healthy dinner, easy recipe, homemade teriyaki sauce, weeknight meal