Save This hearty Japanese-inspired teriyaki salmon rice bowl has become my weeknight dinner savior when I want something that feels special without hours of work. The combination of caramelized salmon with homemade teriyaki sauce creates a restaurant-quality meal that's surprisingly simple to prepare at home.
I first created this recipe when trying to perfect the sauce, my family now requests these bowls at least twice a month, and I'm always happy to oblige.
Ingredients
- Salmon fillets: choose center cut pieces with bright color and firm texture for the best flavor and texture
- Soy sauce: provides the essential umami foundation for authentic teriyaki flavor
- Mirin: adds that characteristic sweetness that makes teriyaki sauce special
- Sake or dry sherry: helps tenderize the salmon while adding depth to the sauce
- Brown sugar and honey: create the perfect caramelization on the salmon
- Fresh ginger and garlic: aromatics that make the sauce sing with flavor
- Japanese short grain rice: essential for the proper sticky texture that holds together perfectly
- Edamame: adds protein and beautiful green color to your bowl
- Carrots and cucumber: provide refreshing crunch and vibrant color contrast
- Toasted sesame seeds: give a nutty finish and visual appeal
Instructions
- Prepare the Rice:
- Rinse short grain rice thoroughly until water runs clear this removes excess starch that can make rice gummy. Cook according to package instructions, whether using a rice cooker or stovetop method. The perfect rice should be tender but still have slight resistance when bitten. Once cooked, gently fold in rice vinegar which adds subtle brightness that balances the sweet teriyaki sauce.
- Create the Teriyaki Sauce:
- Combine soy sauce, mirin, sake, brown sugar, honey, minced garlic and grated ginger in a small saucepan over medium heat. Allow mixture to come to a gentle simmer, stirring occasionally to dissolve the sugars completely. The kitchen will fill with an intoxicating aroma as these ingredients meld together. Once simmering, add the cornstarch slurry and whisk continuously for about 2 minutes until the sauce coats the back of a spoon. The sauce should be glossy and thick enough to cling to the salmon.
- Prepare the Salmon:
- Pat salmon fillets completely dry with paper towels this ensures proper caramelization when cooking. Brush each fillet generously with the homemade teriyaki sauce, making sure to coat all sides. Let the salmon sit with this initial coating for about 5 minutes to allow the flavors to begin penetrating the fish.
- Cook the Salmon:
- Heat a nonstick skillet over medium high heat until hot but not smoking. Place salmon fillets presentation side down and cook undisturbed for 3 4 minutes until a beautiful caramelized crust forms. Carefully flip each fillet and continue cooking while basting with additional sauce. The salmon is done when it flakes easily with a fork but remains slightly translucent in the center for maximum juiciness.
- Assemble the Bowls:
- Start with a generous base of the prepared rice, creating a foundation that will soak up the delicious sauce. Place a salmon fillet on top as the centerpiece of each bowl. Thoughtfully arrange the edamame, julienned carrots, and cucumber slices around the salmon in separate sections for visual appeal. The contrast of colors makes each bowl look like a work of art.
Save The homemade teriyaki sauce is truly what makes this dish special. My daughter now asks for extra sauce to drizzle on everything from rice to vegetables throughout the week.
Make Ahead Tips
The teriyaki sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. You can cook the rice a day ahead and refrigerate it. Vegetables can be prepped up to two days ahead and stored in separate containers in the refrigerator for quick assembly.
Ingredient Substitutions
If salmon isn't available, substitute firm white fish like cod or mahi mahi. For a vegetarian version, substitute extra firm tofu for the salmon. No mirin? Use 3 tablespoons of dry white wine plus 1 tablespoon of sugar as a substitute. Short on time? Use instant rice and bottled teriyaki sauce in a pinch.
Seasonal Adaptations
Spring version add blanched asparagus and peas for fresh seasonal flavor. Summer variation include diced avocado and mango for a tropical twist. Fall adaptation incorporate roasted sweet potato cubes and shiitake mushrooms. Winter comfort include quick pickled radishes and steamed broccoli for extra nutrition.
Cultural Context
While this recipe is inspired by Japanese donburi rice bowls, it takes some creative liberties with the traditional preparation. The concept of serving various components over rice has deep roots in Japanese cuisine, where balance of flavors, textures, and visual presentation are equally important.
Save This teriyaki salmon rice bowl is a delicious and versatile meal that can be enjoyed any night of the week.
Recipe FAQ
- → Can I substitute salmon with another protein?
Yes, you can swap salmon for tofu, chicken, or even shrimp for varied flavors and dietary preferences.
- → How do I keep the salmon moist?
Sear the fillets on medium-high heat and baste with teriyaki sauce. Avoid overcooking to maintain tenderness.
- → What rice works best for these bowls?
Japanese short-grain rice offers the ideal texture. Sushi rice or medium-grain white rice are good alternatives.
- → Is this dish gluten-free?
Use tamari instead of regular soy sauce to ensure a gluten-free meal. Always check labels for other ingredients.
- → How can I make this dish spicier?
Add a drizzle of sriracha sauce or sprinkle chili flakes as a topping for extra heat.
- → Can I prepare elements in advance?
Yes, cook the rice and slice vegetables ahead. Store separately and assemble just before serving for best results.