Teriyaki Salmon Bowl (Print Version)

Flaky salmon with sticky teriyaki glaze over rice and colorful vegetables for a complete satisfying meal.

# Ingredients List:

→ 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

# Directions:

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, minced garlic, and grated 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 if using skin-on for 3-4 minutes. Flip and cook another 2-3 minutes until just cooked through. Brush generously with teriyaki sauce and cook for 1 minute more, then remove from heat.
04 - 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 just tender but still crisp.
05 - 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 Tips:

01 -
  • The teriyaki sauce comes together in under five minutes but tastes like you've been simmering it all day.
  • Salmon actually gets better when you don't overthink it, and the glaze does most of the flavor work for you.
  • You can have dinner on the table in thirty-five minutes without feeling like you rushed through anything.
02 -
  • Don't skip patting the salmon dry before it hits the pan, because moisture is the enemy of a good sear and you'll regret it if you rush this step.
  • The cornstarch slurry is what separates a watery sauce from one that actually clings to the salmon, so stir it in with confidence and watch the transformation happen in real time.
03 -
  • Buy salmon from a fishmonger if you can, tell them you're planning to sear it, and they'll cut you the right thickness and tell you exactly how long to cook it.
  • Keep your pan hot when searing the salmon because a slow sear creates a rubbery texture, but high heat for a short time creates magic.
Go Back