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Teriyaki Salmon Rice Bowls

A close-up of a Teriyaki Salmon Rice Bowls featuring glazed salmon over rice with broccoli and shredded carrots.
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Make easy homemade teriyaki salmon served over rice with fresh vegetables for a complete meal.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 cup low sodium soy sauce
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 2 cups cooked sushi rice or brown rice
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1 cup shelled edamame, cooked
  • 1 tablespoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions

  1. Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, ginger, garlic, and sesame oil. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  2. Reduce the heat to low and let it cook for 5 minutes. Whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes. Remove from heat and set aside.
  3. Cook the vegetables: Steam or lightly boil the broccoli florets and edamame until tender-crisp, about 5 minutes. Steam the shredded carrots briefly or serve them raw.
  4. Cook the salmon: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper. Place the salmon fillets on the sheet. Brush half of the prepared teriyaki sauce over the top of the fillets.
  5. Bake the salmon for 12 to 15 minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
  6. Assemble the bowls: Divide the cooked rice among four bowls. Arrange the cooked salmon, broccoli, carrots, and edamame around the rice.
  7. Drizzle the remaining teriyaki sauce over the salmon and rice. Garnish with sesame seeds and sliced green onions before serving.

Notes

  • For pan-seared salmon, cook the fillets skin-side down in a lightly oiled skillet over medium-high heat for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes. Brush with sauce during the last minute of cooking.
  • You can substitute honey for the brown sugar in the sauce for a slightly different flavor profile.
  • Meal prep this recipe by storing the rice, salmon, and vegetables separately in airtight containers. Add the sauce just before eating.

Nutrition

Find it online: https://flavorzine.com/teriyaki-salmon-rice-bowls/