Japanese Teriyaki Salmon Rice Bowls (Printable)

Salmon fillets glazed in teriyaki sauce atop fluffy rice, finished with crisp vegetables and sesame seeds.

# Components:

→ Salmon & Marinade

01 - 4 salmon fillets, skinless (approximately 150 g each)
02 - 1/3 cup soy sauce (80 ml)
03 - 1/4 cup mirin (60 ml)
04 - 2 tablespoons sake (or dry sherry)
05 - 2 tablespoons brown sugar
06 - 1 tablespoon honey
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 tablespoon cornstarch, mixed with 2 tablespoons water

→ Rice

10 - 2 cups Japanese short-grain rice
11 - 2 1/2 cups water
12 - 1 tablespoon rice vinegar (optional)

→ Vegetables & Garnish

13 - 1 cup edamame, shelled and cooked
14 - 1 cup carrot, julienned
15 - 1 cup cucumber, thinly sliced
16 - 2 green onions, thinly sliced
17 - 1 tablespoon toasted sesame seeds
18 - Nori strips (optional)

# Directions:

01 - Rinse the Japanese short-grain rice under cold water until the water runs clear. In a rice cooker or saucepan, combine the rinsed rice with 2 1/2 cups of water. Cook according to the appliance's instructions or until fully tender. Once cooked, gently fluff the rice with a fork and incorporate the rice vinegar, if using.
02 - In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat. Whisk in the cornstarch slurry (cornstarch pre-mixed with water) and continue to cook, stirring constantly, until the glaze has thickened, approximately 2 minutes. Remove from heat and set aside.
03 - Pat the salmon fillets thoroughly dry with paper towels. Generously brush each fillet with a portion of the prepared teriyaki glaze, reserving the remainder for serving.
04 - Preheat a nonstick skillet or grill pan over medium-high heat. Carefully place the glazed salmon fillets into the hot pan. Sear for 3-4 minutes per side, basting occasionally with more teriyaki glaze, until the salmon is cooked through and beautifully caramelized.
05 - To construct the bowls, distribute the prepared rice evenly among four serving bowls. Place a seared salmon fillet on top of the rice in each bowl. Artfully arrange the cooked edamame, julienned carrots, and sliced cucumber around the salmon.
06 - Drizzle the reserved teriyaki glaze over the assembled bowls. Garnish generously with thinly sliced green onions, toasted sesame seeds, and nori strips, if desired. Serve immediately for optimal enjoyment.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses simple ingredients you can find at most grocery stores
  • Perfect balance of sweet and savory flavors
  • Customizable with your favorite vegetables
  • Impressive enough for guests yet easy enough for weeknights
02 -
  • High in omega 3 fatty acids from the salmon
  • Can be prepped ahead for quick assembly at mealtime
  • Easily customizable to accommodate different dietary preferences
  • Perfect balance of protein carbs and vegetables in one bowl
03 -
  • For the most flavorful salmon, marinate it in a portion of the teriyaki sauce for 30 minutes before cooking, then pat dry before searing.

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