Teriyaki Salmon Bowl (Print View)

Glazed salmon over rice with colorful stir-fried vegetables in savory-sweet teriyaki sauce.

# Components:

→ 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 tbsp brown sugar
06 - 1 tbsp rice vinegar
07 - 2 tsp sesame oil
08 - 2 garlic cloves, minced
09 - 1 tsp fresh ginger, grated
10 - 1 tsp cornstarch mixed with 2 tsp 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 tbsp vegetable oil

→ Rice

16 - 1 1/2 cups jasmine or sushi rice
17 - 1 3/4 cups water

→ Garnishes

18 - 2 tbsp sesame seeds, optional
19 - 2 spring onions, thinly sliced, optional

# Preparation 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 skin-side down for 3-4 minutes. 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 just 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 -
  • Everything cooks in under 40 minutes, most of it hands-off while the rice simmers.
  • The teriyaki glaze tastes deeply savory and just sweet enough, with none of the sticky store-bought heaviness.
  • You can swap in whatever vegetables are sitting in your crisper and it still turns out vibrant and satisfying.
02 -
  • Don't overcook the salmon, it should still be slightly translucent in the very center when you pull it off the heat, it will finish cooking as it rests.
  • Stir-fry the vegetables over high heat and keep them moving, low heat steams them into mush instead of giving you that bright, crisp bite.
  • If the teriyaki sauce thickens too much as it cools, whisk in a splash of water to loosen it back up.
03 -
  • Let the salmon sit at room temperature for 10 minutes before cooking so it sears evenly instead of staying cold in the center.
  • Reserve a little teriyaki sauce before brushing it on the raw salmon, that way you have clean sauce for drizzling at the end.
  • If your skillet isn't nonstick, a light dusting of cornstarch on the salmon skin before searing helps it release cleanly and crisp up beautifully.
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