Teriyaki Salmon Bowl (Printer View)

Savory glazed salmon over rice with fresh vegetables

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skinless or skin-on
02 - Salt and black pepper to taste

→ Teriyaki Sauce

03 - 1/4 cup soy sauce
04 - 1/4 cup mirin
05 - 2 tablespoons brown sugar
06 - 1 tablespoon rice vinegar
07 - 2 teaspoons sesame oil
08 - 2 garlic cloves, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon cornstarch mixed with 2 teaspoons water

→ Vegetables

11 - 1 red bell pepper, sliced
12 - 1 carrot, julienned
13 - 1 cup broccoli florets
14 - 1 cup sugar snap peas
15 - 2 tablespoons vegetable oil

→ Rice

16 - 1.5 cups jasmine or sushi rice
17 - 1.75 cups water

→ Garnishes

18 - 2 tablespoons sesame seeds
19 - 2 spring onions, thinly sliced

# Method Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
02 - In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in the cornstarch slurry and cook 1-2 minutes until thickened. Set aside.
03 - Season salmon fillets with salt and pepper. In a large nonstick skillet over medium-high heat, add a splash of oil and sear salmon fillets skin-side down for 3-4 minutes if using skin-on. Flip and cook another 2-3 minutes until just cooked through.
04 - Brush salmon generously with teriyaki sauce. Cook for 1 minute more, then remove from heat.
05 - In a wok or large skillet, heat vegetable oil over high heat. Stir-fry bell pepper, carrot, broccoli, and sugar snap peas for 3-4 minutes until tender but still crisp.
06 - Divide cooked rice between bowls. Top with stir-fried vegetables and teriyaki-glazed salmon. Drizzle extra sauce over the top and garnish with sesame seeds and spring onions if desired.

# Expert Advice:

01 -
  • It tastes expensive but comes together faster than ordering takeout, and you control the sweetness and salt.
  • The vegetables stay crisp and colorful, turning what could be just salmon and rice into something that actually feels complete.
  • Leftovers reheat beautifully, and the teriyaki sauce keeps in the fridge for days, ready to rescue any bland protein.
02 -
  • Don't overcook the salmon, it continues cooking after you take it off the heat, and dry salmon ruins the whole bowl.
  • Make the sauce before you start the salmon so you're not scrambling while the fish is in the pan.
  • High heat is your friend for the vegetables, but keep them moving or they'll burn instead of crisping.
03 -
  • Pat the salmon dry before seasoning so it sears instead of steams, creating a better crust and flavor.
  • Reserve a few tablespoons of unseasoned teriyaki sauce before glazing if you want to drizzle extra at the table without it tasting too salty.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, it makes them nutty and fragrant instead of bland.
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