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Teriyaki Salmon Rice Bowls

Close-up of a Teriyaki Salmon Rice Bowls serving featuring glazed salmon over white rice with broccoli and cucumber.
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Make quick and flavorful Teriyaki Salmon Rice Bowls using a simple homemade sauce and pan-seared salmon.

Ingredients

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  • 1 lb salmon fillets, skin removed
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 2 cups cooked short-grain white rice
  • 1 cup broccoli florets
  • 1 tablespoon sesame oil
  • 1/2 cup thinly sliced cucumber
  • 1 tablespoon rice vinegar (for pickling)
  • 1 teaspoon sugar (for pickling)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Prepare the quick pickle: In a small bowl, mix the sliced cucumber, 1 tablespoon rice vinegar, and 1 teaspoon sugar. Set aside for at least 15 minutes.
  2. Make the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, 1/4 cup water, ginger, and garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  3. Thicken the sauce: Whisk the cornstarch slurry into the simmering sauce. Cook for 1 minute until the sauce thickens slightly. Remove from heat and set aside.
  4. Cook the broccoli: Steam or lightly sauté the broccoli florets with sesame oil until tender-crisp, about 4 minutes. Season lightly with salt.
  5. Cook the salmon: Pat the salmon fillets dry. Heat a non-stick skillet over medium-high heat with 1 teaspoon of oil. Place the salmon in the hot pan and sear for 4-5 minutes per side until cooked through and flaky.
  6. Glaze the salmon: During the last minute of cooking, brush the salmon generously with half of the prepared teriyaki sauce.
  7. Assemble the bowls: Divide the cooked rice among four bowls. Top each with a salmon fillet, the cooked broccoli, and the quick-pickled cucumbers.
  8. Finish the bowls: Drizzle the remaining teriyaki sauce over the salmon and rice. Garnish with sesame seeds and sliced green onions.

Notes

  • For air fryer salmon, cook at 400°F (200°C) for 10-12 minutes, brushing with sauce halfway through.
  • You can substitute brown rice or quinoa for white rice.
  • To ensure flaky salmon, do not overcook it; it should flake easily with a fork.

Nutrition

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