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Teriyaki Salmon Bowl Recipe

Teriyaki Salmon Bowl Recipe

A glazed teriyaki salmon bowl recipe is the kind of meal you rely on when you want something flavorful, healthy, and quick. You get tender salmon, sticky teriyaki glaze, fluffy rice, and crisp vegetables in one satisfying bowl.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 Bowls
Ingredients Method Notes

Ingredients
  

For the Teriyaki Salmon
  • 2 6 oz each salmon fillets
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon honey
  • 1 teaspoon brown sugar
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon garlic minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon vegetable oil
For the Rice Base
  • 1 cup jasmine rice
  • 1½ cups water
  • ¼ teaspoon salt
For the Bowl Toppings
  • ½ cup carrots shredded
  • ½ cup cucumber sliced
  • ½ avocado sliced
  • 2 tablespoons shelled edamame
  • 1 green onion thinly sliced
  • 1 teaspoon sesame seeds

Method
 

  1. Rinse jasmine rice and cook with water and salt for 12 minutes. Rest covered 5 minutes and fluff.
  2. Whisk soy sauce, mirin, honey, brown sugar, ginger, garlic, and sesame oil for the sauce.
  3. Pat salmon dry and sear skin-side down in oil for 4–5 minutes. Flip and cook for 2 minutes.
  4. Pour sauce into skillet and simmer briefly. Add cornstarch slurry to thicken into glaze.
  5. Prepare toppings by slicing cucumber, avocado, green onion and shredding carrots.
  6. Divide rice into bowls, top with salmon, arrange vegetables, and finish with sesame seeds.

Notes

  • Pat salmon dry before cooking for better searing.
  • Let rice rest covered after cooking for fluffier grains.
  • Taste teriyaki sauce before cooking to adjust the sweetness.
  • Use medium heat when thickening glaze to avoid burning.
  • Slice avocado right before serving.