Teriyaki Salmon Bowl

Name: Teriyaki Salmon Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 600 g salmon fillet (skin-on, cut into 4 equal portions); 1 pinch salt (for seasoning salmon); 1 pinch black pepper (for seasoning salmon); 1 tbsp oil; 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sugar; 2 tbsp water (for teriyaki sauce); 2 cup sushi rice (rinsed until water runs clear); 1 pcs cucumber (medium, thinly sliced); 1 pcs avocado (medium, diced); 1 pcs carrot (medium, julienned or shredded); 0.5 cup edamame (shelled, cooked); 2 pcs green onion (thinly sliced, for garnish); 1 tsp sesame seeds (toasted, for garnish)

RATING

4.6/5(98)

TASTE SCORE

9/10

Crispy-skinned salmon fillets glazed in a glossy, sweet-savory homemade teriyaki sauce, served over a bed of steamed rice with fresh cucumber and creamy avocado. This Japanese-inspired bowl is a perfect weeknight dinner—ready in just 30 minutes and bursting with umami.

PREP

10m

COOK

20m

SERVES

1 CUP

810 cal

SERVINGS

METHOD · 7 STEPS

steam · ~25 min
Cook the sushi rice.
1.Place rinsed rice and 2.5 cups of water in a rice cooker or saucepan with a pinch of salt.
2.Bring to a boil, then cover and reduce heat to low.
3.Simmer for 15 minutes, then remove from heat and let rest covered for 10 minutes.
mix · ~2 min
Make the teriyaki sauce.
In a small bowl, whisk together soy sauce, mirin, sugar, and 2 tablespoon water until sugar dissolves. Set aside.
prep · ~5 min
Prep the salmon and toppings.
1.Pat salmon fillets completely dry with paper towels.
2.Season both sides lightly with a pinch of salt and black pepper.
3.Slice the cucumber, dice the avocado, and julienne the carrot.
TIPDrying the salmon ensures a crispy skin. Wet fish will steam instead of sear.
fry · ~6 min
Sear the salmon fillets.
1.Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat.
2.Place salmon skin-side down and cook for 4 minutes until skin is crispy and golden.
3.Flip carefully and cook for 2 more minutes on the flesh side.
TIPDo not move the salmon once placed. Let it sear undisturbed for the crispiest skin.
simmer · ~3 min
Glaze the salmon with teriyaki sauce.
1.Reduce heat to medium-low.
2.Pour the teriyaki sauce around the salmon in the pan.
3.Simmer for 2-3 minutes, spooning sauce over the fillets until glossy and slightly thickened.
TIPWatch the sauce closely—it thickens fast and can burn. Remove from heat as soon as it becomes sticky and shiny.
assemble · ~3 min
Assemble the bowls.
1.Divide the steamed rice among four bowls.
2.Top each with a glazed salmon fillet.
3.Arrange cucumber, avocado, carrot, and edamame around the salmon.
4.Drizzle with any remaining pan sauce.
garnish · ~1 min
Garnish and serve immediately.
Scatter sliced green onions and toasted sesame seeds over each bowl.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon completely dry before cooking to ensure the skin turns shatteringly crisp.
2
Use a non-stick skillet and resist moving the salmon for the first 4 minutes to get an even golden crust.
3
Simmer the teriyaki sauce over medium-low heat and spoon it over the fish—it thickens quickly and can burn easily.
4
Rinse the sushi rice until the water runs clear to remove excess starch for a fluffy, not sticky, texture.
5
Let the cooked rice rest covered for 10 minutes off heat before fluffing to allow the grains to firm up.
6
Slice the avocado and cucumber just before serving to prevent browning and maintain crunch.
7
Leftover bowls keep well for 1 day: store sauce separately to avoid soggy rice and veggies.

RECIPE VARIATIONS

Adapt it for your goals.

low carb / keto

Low-carb / keto

Replace sushi rice with cauliflower rice or a bed of mixed greens. Omit the sugar or swap for a keto-friendly sweetener like allulose to keep the teriyaki sauce low-carb.

spicy

Spicy

Add 1 teaspoon of sriracha or gochujang to the teriyaki sauce, and top with sliced fresh chili for heat lovers.

vegetarian

Vegetarian

Swap the salmon for firm tofu or king oyster mushrooms. Sear tofu or mushrooms in oil, then glaze with the same teriyaki sauce for a plant-based bowl.

gluten free