Teriyaki Salmon Bowl (Printable)

Flaky salmon with homemade teriyaki glaze over rice and colorful vegetables for an easy, satisfying meal.

# 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

# Directions:

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, minced 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. Brush generously with teriyaki sauce and cook 1 minute more.
04 - 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 yet crisp.
05 - Divide cooked rice between bowls. Top with stir-fried vegetables and teriyaki-glazed salmon. Drizzle extra sauce over top and garnish with sesame seeds and spring onions if desired.

# Expert Tips:

01 -
  • It tastes like restaurant-quality food but takes less time than waiting for delivery.
  • The sauce is addictively sweet and savory without being cloying, and it actually teaches you how to balance flavors.
  • You get a complete, colorful meal in one bowl that feels fancy but doesn't require a culinary degree.
02 -
  • Don't overcook the salmon because it keeps cooking even after you remove it from heat, and dry salmon is genuinely disappointing.
  • Make the cornstarch slurry right before you need it because if it sits too long the cornstarch will settle and you'll have to whisk it again.
03 -
  • Keep your pan hot enough that the salmon sizzles immediately when it hits the surface because that's how you get a flavorful crust instead of a poached texture.
  • Make extra teriyaki sauce and freeze it in ice cube trays so you always have some ready to glaze chicken, vegetables, or tofu on nights when you want something quick.
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