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Easy Teriyaki Salmon Rice Bowls

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A quick and flavorful teriyaki salmon rice bowl recipe perfect for busy weeknights, featuring a homemade teriyaki glaze, steamed rice, and fresh vegetables.

Ingredients

Scale
  • Salmon fillets (about 6 oz / 170 g each), skin-on or skinless
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or neutral cooking oil (canola or avocado), for searing
  • 1/4 cup (60 ml) soy sauce (low-sodium preferred)
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon fresh grated ginger
  • 1 minced garlic clove
  • 1 teaspoon rice vinegar or apple cider vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 cup (185 g) uncooked jasmine or basmati rice
  • 1 1/2 cups (360 ml) water or broth for cooking rice
  • Steamed broccoli or snap peas
  • Shredded carrots or sliced cucumber
  • Thinly sliced green onions
  • Sesame seeds
  • Optional: sliced avocado or pickled ginger

Instructions

  1. Rinse 1 cup (185 g) jasmine rice under cold water until water runs clear. Add to saucepan with 1 1/2 cups (360 ml) water and a pinch of salt. Bring to boil, reduce heat to low, cover tightly, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let steam covered for 5 minutes. Fluff with a fork.
  2. In a small bowl, combine 1/4 cup (60 ml) soy sauce, 2 tablespoons honey, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1 teaspoon rice vinegar. Stir to combine. In another small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water until smooth. Set both aside.
  3. Pat salmon fillets dry and season with salt and pepper. Heat 1 tablespoon oil over medium-high heat in skillet. Place salmon skin-side down if using skin-on. Cook 4-5 minutes until edges turn opaque and skin crisps. Flip and cook another 3-4 minutes for medium doneness (internal temp 125°F / 52°C).
  4. Lower heat to medium and pour sauce mixture into pan with salmon. Stir gently. Add cornstarch slurry and stir until sauce thickens and coats salmon, about 1-2 minutes. Sauce should be shiny and slightly sticky.
  5. While salmon cooks, steam broccoli or snap peas until bright green and tender (3-4 minutes). Slice carrots and cucumbers thinly. Toast sesame seeds in dry skillet for 1-2 minutes if desired.
  6. Assemble bowls by placing a generous scoop of rice at the bottom. Top with glazed salmon fillet. Arrange steamed and fresh vegetables around salmon. Sprinkle sliced green onions and sesame seeds over the bowl.
  7. Serve immediately warm. Optional: add a drizzle of sriracha or a wedge of lime.

Notes

Pat salmon dry before searing to get a crispy edge. Add cornstarch slurry gradually to avoid lumps. If sauce thickens too fast, add a splash of water to loosen. Double the sauce for extra glaze. Use tamari for gluten-free option. Fresh ginger and garlic improve flavor significantly. Do not overcrowd pan when searing salmon.

Nutrition

Keywords: teriyaki salmon, salmon rice bowl, quick dinner, easy weeknight meal, homemade teriyaki sauce, healthy salmon recipe

Find it online: https://juliamadeit.com/easy-teriyaki-salmon-rice-bowls-recipe-for-quick-flavorful-meals/