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Teriyaki Salmon Rice Bowl

A delicious homemade teriyaki salmon rice bowl recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each
  • 2 cups jasmine rice, cooked
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon olive oil
  • 2 cups steamed broccoli
  • 1 cup edamame, shelled
  • 1 cucumber, sliced
  • Sesame seeds and sliced green onions for garnish

Method
 

  1. Mix. Whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Set aside.
  2. Sear. Heat olive oil in a skillet over medium-high heat. Place salmon fillets skin-side up and sear for 3 to 4 minutes until golden. Flip and cook another 3 minutes.
  3. Glaze. Pour the teriyaki sauce over the salmon and let it bubble and thicken for 1 to 2 minutes, spooning it over the fillets as it reduces.
  4. Assemble. Divide rice among bowls. Top with salmon, steamed broccoli, edamame, and cucumber. Drizzle with remaining sauce and sprinkle with sesame seeds and green onions.

Notes

Pat the salmon dry before searing for the best crust. Don't move the salmon once it hits the pan. Let it sear undisturbed for a crispy surface. The sauce will thicken quickly once it hits the hot pan, so have everything ready.