Teriyaki Salmon Rice Bowl

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Chopsticks holding glazed grilled salmon over rice, sliced radish, cucumber, and shredded carrots.

Teriyaki salmon rice bowl with homemade glaze, jasmine rice, avocado, and crisp vegetables. Ready in about 30 minutes.

Course Main Course

Cuisine Asian, Japanese

Keyword Teriyaki Salmon Rice Bowl

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 257kcal

Author Ksenia Prints

Equipment

Large nonstick or cast-iron skillet
Small saucepan
Whisk
Measuring Cups and Spoons
Cutting Board
Sharp Knife
Spatula
Serving bowls

Ingredients

Salmon

2 6-ounce salmon fillets, skin on or off
1 tablespoon neutral oil
Salt and black pepper to taste

Homemade Teriyaki Sauce

¼ cup soy sauce
2 tablespoons mirin
2 tablespoons brown sugar
1 teaspoon sesame oil
1 garlic clove grated
1 teaspoon grated fresh ginger
1 teaspoon cornstarch
1 tablespoon water

For the Bowls

1½ cups cooked jasmine rice
1 avocado sliced
½ cup shredded carrot
½ cucumber thinly sliced
3 to 4 radishes thinly sliced
2 green onions sliced
½ tablespoon sesame seeds

Instructions

Make the teriyaki sauce

In a small saucepan, combine the soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat.

Thicken the sauce

Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce becomes smooth, glossy, and lightly coats the back of a spoon. Set aside.

Cook the salmon

Pat the salmon dry and season with salt and pepper. Heat the neutral oil in a skillet over medium-high heat. Place the salmon skin-side down and cook for 4 to 5 minutes, until the skin is crisp and releases easily from the pan.

Finish the salmon

Flip the fillets and cook for another 2 to 3 minutes, until the salmon is nearly cooked through and flakes easily with a fork.

Glaze the salmon

Reduce the heat to low and spoon the teriyaki sauce over the salmon. Let it bubble gently around the fish for about 1 minute, turning the fillets once so they're evenly coated.

Assemble the bowls

Divide the cooked jasmine rice between serving bowls. Top with the glazed salmon, avocado, shredded carrot, cucumber, and radishes. Drizzle with any remaining teriyaki sauce.

Finish and serve

Sprinkle with sliced green onions and sesame seeds before serving.

Nutrition