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Teriyaki Salmon Rice Bowls

Close-up of a Teriyaki Salmon Rice Bowls serving with glazed salmon, rice, broccoli, and carrots.
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A complete recipe for assembling flavorful Teriyaki Salmon Rice Bowls using homemade teriyaki sauce and pan-seared salmon.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1 cup uncooked sushi rice or brown rice
  • 2 cups water (for rice)
  • 1 cup broccoli florets
  • 1 large carrot, thinly sliced
  • 1/2 cup shelled edamame, cooked
  • For the Teriyaki Sauce:
  • 1/2 cup low sodium soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • For Garnish:
  • 1 teaspoon toasted sesame seeds
  • 2 green onions, sliced

Instructions

  1. Cook the rice according to package directions using 2 cups of water. Set aside and keep warm.
  2. Prepare the vegetables: Steam or lightly boil the broccoli florets and sliced carrots until tender-crisp, about 5-7 minutes. Drain well. Add the cooked edamame.
  3. Make the teriyaki sauce: In a small saucepan, combine the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  4. Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1-2 minutes. Remove from heat and stir in the sesame oil. Reserve half of the sauce for drizzling later.
  5. Cook the salmon: Pat the salmon fillets dry. Season lightly with salt and pepper. Heat the olive oil in a large non-stick skillet over medium-high heat. Place the salmon skin-side down (if using skin-on) and sear for 4-5 minutes until the skin is crisp.
  6. Flip the salmon fillets. Brush the tops generously with half of the remaining teriyaki sauce. Reduce heat to medium and cook for another 3-5 minutes, brushing once more with sauce, until the salmon is cooked through and flakes easily.
  7. Assemble the bowls: Divide the cooked rice among four bowls. Arrange the cooked vegetables and edamame on the side of the rice. Place one salmon fillet in each bowl.
  8. Drizzle the remaining reserved teriyaki sauce over the salmon and rice. Garnish with sliced green onions and toasted sesame seeds.

Notes

  • For a grilled option, brush the salmon with the sauce during the last few minutes of grilling.
  • If you prefer a thicker glaze, reduce the amount of water in the cornstarch slurry slightly.
  • You can substitute quinoa for rice for a different texture base.

Nutrition

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