Description
Dive into a bowl of pure delight with this Teriyaki Salmon Bowl recipe! Picture tender, flaky salmon glazed with a lip-smacking homemade teriyaki sauce, nestled on a bed of fluffy jasmine rice, and adorned with colorful, fresh toppings. It’s a harmonious blend of sweet, savory, and umami flavors that’ll have you craving more with every bite. 
Ingredients
Scale
- 4 (6-oz) salmon fillets, skin-on or skinless
- 1 cup jasmine rice, rinsed
- 1 1/2 cups water
- 1 avocado, sliced
- 1 cucumber, julienned
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- Pickled ginger, for serving (optional)
For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- In a small saucepan, combine the soy sauce, mirin, honey, garlic, and ginger. Bring the mixture to a simmer over medium heat, stirring occasionally.
- In a small bowl, whisk together the cornstarch and water until smooth. Pour the cornstarch slurry into the simmering sauce, whisking constantly to prevent lumps. Continue cooking for 1-2 minutes, or until the sauce thickens and coats the back of a spoon. Set aside.
- Rinse the jasmine rice until the water runs clear. In a medium saucepan, combine the rice and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and set aside.
- Meanwhile, preheat a large skillet or grill pan over medium-high heat. Brush the salmon fillets with a thin layer of oil and season with salt and pepper. Place the fillets in the hot skillet, skin-side down (if using skin-on fillets), and cook for 4-5 minutes, or until the skin is crispy and the fish is cooked about halfway through.
- Flip the salmon fillets and brush generously with the prepared teriyaki sauce. Continue cooking for another 3-4 minutes, or until the salmon is cooked to your desired doneness. Remove from heat and let rest for 2-3 minutes.
- To assemble the bowls, divide the cooked jasmine rice among 4 serving bowls. Place a teriyaki-glazed salmon fillet on top of each bed of rice. Arrange the sliced avocado, julienned cucumber, and sliced scallions around the salmon. Sprinkle each bowl with toasted sesame seeds and serve with pickled ginger on the side, if desired.
Notes
- For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the teriyaki sauce.
- Customize your bowls with your favorite toppings, such as shredded carrots, edamame, or a sprinkle of furikake seasoning.
- Leftover teriyaki sauce can be stored in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Japanese