Teriyaki Salmon Bowl
A quick and satisfying bowl of sticky-glazed salmon, steamed rice, charred veggies, and quick-pickled cucumber. Ready in under 30 minutes for a weeknight-friendly dinner.
Ingredients
Salmon & Marinade
- 1 lb salmon fillet , cut into 2–3 portions
- 3 tbsp soy sauce
- 2 tbsp mirin or dry sherry
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove grated
- 1 tsp fresh ginger grated
Bowl & Veggies
- 2 cups cooked short-grain rice or jasmine
- 1 cup broccoli florets
- 1 small carrot thinly sliced
- ½ cucumber thinly sliced
Garnishes & Extras
- 2 tbsp toasted sesame seeds
- 2 scallions thinly sliced
- 1 tbsp sriracha or mayo-sriracha, optional
- Pickled ginger or lime wedges, optional
Instructions
- Rinse 1 cup uncooked short-grain rice until water runs clear. Combine with 1 1/4 cups water, bring to a boil, reduce heat, cover and simmer 12–14 minutes. Remove from heat and let steam 10 minutes.
- Whisk soy sauce, mirin, brown sugar (or honey), rice vinegar, sesame oil, garlic, and ginger. Simmer half of the mixture in a saucepan 4–6 minutes until slightly thickened. Reserve the other half for marinating.
- Pat salmon dry and brush with reserved marinade. Heat 1 tbsp oil in a skillet over medium-high. Sear skin-side down 3–4 minutes, flip and cook 2–3 minutes. Brush reduction over salmon in the last minute.
- Toss broccoli and carrots with oil and salt, sear until charred 2–3 minutes. For quick pickles, mix cucumber with 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt; let sit.
- Fluff rice into bowls, add veggies, place salmon on top, spoon glaze over everything, and finish with scallions and toasted sesame seeds.
Notes
- Use low-sodium soy sauce if you want to reduce salt.
- Honey and brown sugar can be used interchangeably in the glaze.
- To keep skin crispy, serve salmon immediately after searing.
Nutrition
Calories: 520kcalCarbohydrates: 54gProtein: 34gFat: 18gSaturated Fat: 3gSodium: 820mgSugar: 12g
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