Teriyaki Salmon Bowl (Printable)

Glazed salmon with vegetables over rice

# 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

# How-To:

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 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 oil and sear salmon skin-side down for 3-4 minutes. Flip and cook 2-3 minutes until 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.

# Expert Advice:

01 -
  • The teriyaki sauce is balanced enough that it never tips into cloyingly sweet, hitting that savory-umami note that makes you want another bite.
  • It comes together faster than most takeout orders, which means weeknight dinners stop feeling like a compromise.
  • Salmon cooks so quickly you're unlikely to accidentally overcook it, and the vegetables stay crisp enough to give the whole bowl some textural interest.
02 -
  • The cornstarch slurry is non-negotiable if you want a sauce that actually sticks to the salmon instead of pooling at the bottom of your bowl like regret.
  • Don't skip the resting time after cooking rice; those five minutes are when the steam finishes cooking the middle and everything becomes fluffy instead of gummy.
  • If your salmon starts looking dry or overcooked before the vegetables are done, cook everything else first and finish the salmon last so it stays tender.
03 -
  • Don't skip patting the salmon dry before cooking; moisture is the enemy of a crispy exterior, and a little texture makes this dish feel more intentional.
  • Taste the sauce before the final assembly and adjust the seasoning; sometimes a tiny squeeze of lemon juice brightens everything up if it feels flat.
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