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Teriyaki Salmon Rice Bowls

A close-up of a glazed salmon fillet served over white rice with broccoli and shredded carrots, part of Teriyaki Salmon Rice Bowls.
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A recipe for pan-seared salmon glazed with homemade teriyaki sauce, served over rice with fresh vegetable toppings.

Ingredients

Scale
  • 1 lb salmon fillets, skin on or off
  • 1 cup cooked short-grain white rice
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1/2 cup shredded carrots
  • 2 green onions, sliced
  • 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 grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, water, brown sugar, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  2. Whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes. Remove from heat and set aside.
  3. Cook the Vegetables: Steam or lightly boil the broccoli florets until tender-crisp, about 4 minutes. Blanch the shredded carrots briefly in the same water, then drain both.
  4. Cook the Salmon: Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
  5. Place the salmon skin-side down (if using skin-on) and sear for 4 to 5 minutes until the skin is crisp. Flip the salmon and cook for another 3 to 4 minutes, depending on thickness, until cooked through.
  6. Glaze the Salmon: Reduce the heat to medium-low. Pour half of the prepared teriyaki sauce over the salmon. Let it bubble and coat the fish for about 1 minute, turning the salmon gently to glaze both sides. Remove the salmon from the pan.
  7. Assemble the Bowls: Divide the cooked rice among four bowls. Top the rice with the cooked broccoli and carrots. Place one glazed salmon fillet on top of the rice and vegetables in each bowl.
  8. Drizzle the remaining teriyaki sauce over the salmon and vegetables. Garnish with sliced green onions before serving.

Notes

  • For crispier salmon skin, ensure the pan is hot before adding the oil and do not move the fish until you are ready to flip it.
  • You can substitute brown rice or quinoa for the white rice.
  • If you prefer baked salmon, bake at 400°F (200°C) for 12-15 minutes, then brush with sauce during the last 5 minutes of cooking.
  • Add shelled edamame or thinly sliced cucumber for extra texture.

Nutrition

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