How to Make the Perfect Teriyaki Salmon Bowl
Japanese · Easy · 30 min · 4 servings
Flaky teriyaki-glazed salmon sits over steamed rice with crisp vegetables for a complete and satisfying meal. Homemade teriyaki sauce takes only minutes and beats anything from a bottle.
Why this recipe works
This Teriyaki Salmon Bowl recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 545 calories with 40g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 4 pieces salmon fillets, 6 oz each
- 2 cups jasmine rice, uncooked
- 0.25 cup soy sauce
- 2 tbsp mirin
- 2 tbsp brown sugar
- 1 tsp sesame oil
- 1 cup shelled edamame, thawed
- 1 large cucumber, sliced thin
- 1 tbsp sesame seeds for garnish
Step by step instructions
Step 1: Cook the Rice
Rinse jasmine rice under cold water until the water runs clear. Cook according to package directions using a rice cooker or stovetop method. Fluff with a fork when done and keep covered to stay warm.
Step 2: Make the Teriyaki Sauce
In a small saucepan combine soy sauce, mirin, brown sugar, and sesame oil over medium heat. Stir and bring to a gentle simmer. Cook for three to four minutes until the sugar dissolves and the sauce thickens slightly. Remove from heat and set aside.
Step 3: Cook the Salmon
Heat a non-stick skillet over medium-high heat with a small amount of oil. Add the salmon fillets skin side up and cook for three minutes. Flip to skin side down and cook another three minutes until almost cooked through.
Step 4: Glaze the Salmon
Pour half the teriyaki sauce over the salmon fillets in the pan. Cook for one to two more minutes basting constantly until the glaze is sticky and caramelized. The internal temperature should reach 145 degrees Fahrenheit.
Step 5: Assemble the Bowls
Divide steamed rice among four bowls. Place one salmon fillet over the rice in each bowl. Arrange cucumber slices and edamame alongside the salmon. Drizzle with remaining teriyaki sauce and sprinkle with sesame seeds before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- mirin → dry sherry or rice vinegar with an extra teaspoon of sugar
- jasmine rice → brown rice or cauliflower rice for lower carbs
- edamame → shelled peas or steamed broccoli florets
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Burning the teriyaki sauce by cooking it on heat that is too high which makes it bitter
- Skipping the rice rinse step which results in sticky gummy rice in the bowl
- Overcooking the salmon until dry because the glaze makes it look underdone even when finished
Nutrition facts
Per serving: 545 calories, 40g protein, 62g carbs, 13g fat, 3g fiber.
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