Teriyaki Salmon Bowl (Printable)

Tender salmon with savory-sweet glaze over rice and vegetables

# 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

# How to Make It:

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, 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 a splash of oil and sear salmon skin-side down for 3-4 minutes. Flip and cook another 2-3 minutes until cooked through. Brush generously with teriyaki sauce and cook 1 minute more. Remove from heat.
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 but still crisp.
05 - Divide cooked rice between bowls. Top with stir-fried vegetables and teriyaki-glazed salmon. Drizzle extra sauce over the top and garnish with sesame seeds and spring onions.

# Expert Suggestions:

01 -
  • The teriyaki glaze is ridiculously easy to make from pantry staples, and it somehow tastes like you spent way more effort than you actually did.
  • Everything comes together in under 35 minutes, making it perfect for weeknight dinners when you're hungry but not interested in complicated techniques.
  • Salmon gets a reputation for being intimidating, but this method keeps it tender and forgiving even if you're not a seafood expert yet.
02 -
  • Don't skip the rinsing step with rice—it genuinely changes whether you end up with fluffy separate grains or a starchy, clumpy mess that makes the whole bowl feel heavy instead of bright.
  • The cornstarch slurry makes the difference between a sauce that slides right off the salmon and one that actually clings and becomes part of the dish; don't make it ahead and let it sit, or it'll separate.
  • Your salmon only needs 5-6 minutes total cooking time once it hits the pan, so have everything else ready before you start searing—there's no time to scramble and still keep the fish tender.
03 -
  • If you have time, marinate salmon fillets in half the teriyaki sauce for 15 minutes before cooking—it adds another layer of flavor that quietly transforms the whole dish.
  • Keep your knife sharp and your rice grains dry by spreading the cooked rice on a cutting board to cool before serving, which keeps everything from turning into a soggy mess.
Go Back