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Teriyaki Salmon Bowl

Teriyaki Salmon Bowl

A comforting and quick Teriyaki Salmon Bowl that embodies simplicity, health, and incredible taste, perfect for busy families.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets, skin on or off (about 6 oz each)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup brown sugar (packed)
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch (optional, for thickening)
  • 2 teaspoons water (optional, for cornstarch slurry)
  • 4 cups cooked white or brown rice
  • 2 cups broccoli florets
  • 1 cup carrots, shredded or julienned
  • 1 cup edamame, shelled (frozen is fine)
  • 2 tablespoons green onions, sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Method
 

  1. Cook your chosen rice according to package directions.
  2. In a small saucepan, combine soy sauce, brown sugar, mirin, rice vinegar, grated ginger, and minced garlic. Bring to a simmer over medium heat until the sugar dissolves. If desired, add cornstarch slurry to thicken.
  3. Steam or blanch broccoli florets until tender-crisp, about 3-5 minutes. Prepare edamame and shredded carrots.
  4. Pat salmon fillets dry, season with salt and pepper, and cook in olive oil over medium-high heat for 4-5 minutes on one side, then flip and cook for another 3-5 minutes. Glaze with teriyaki sauce during the last minute.
  5. Assemble the bowls by dividing rice, adding salmon, and arranging vegetables. Drizzle with remaining teriyaki sauce and garnish with green onions and sesame seeds.

Notes

Choose quality salmon for the best flavor. Prep ahead to streamline weeknight cooking.