Teriyaki Salmon Bowl

There's something about the sizzle of salmon hitting a hot pan that makes me feel like I'm running a proper kitchen, even when I'm just cooking dinner on a Tuesday night. My neighbor handed me a bottle of mirin one afternoon, insisting I needed to try making teriyaki at home instead of ordering it, and I was skeptical until that first glazy, caramelized bite. Now this bowl has become my go-to when I want to feel accomplished without spending hours at the stove, and honestly, it's become the meal I make when I want to impress without the stress.

I made this for my sister when she was going through a phase of trying to eat healthier, and she devoured it so quickly I barely got a photo. She's asked for it twice since, which tells me everything about whether this dish actually tastes as good as it sounds.

Ingredients

• Salmon fillets (150g each, 4 pieces): Look for fillets that feel firm to the touch and smell like the ocean, not fishy; skin-on holds moisture better during cooking.
• Soy sauce (1/4 cup): The umami backbone of everything, so don't cheap out here, but regular soy sauce works just fine.
• Mirin (1/4 cup): This sweet rice wine is what makes the glaze actually glaze and not just sit there being salty.
• Brown sugar (2 tbsp): Adds depth and helps with that caramelization you're after on the salmon.
• Rice vinegar (1 tbsp): A splash of brightness that keeps the sauce from being one-note sweet.
• Sesame oil (2 tsp): Use the toasted kind and measure carefully, because it's potent in the best way.
• Garlic and ginger (2 cloves minced, 1 tsp grated): Fresh is non-negotiable here; they transform the sauce from flat to alive.
• Cornstarch slurry (1 tsp cornstarch plus 2 tsp water): The secret to sauce that clings to the salmon instead of sliding off into the rice.
• Jasmine or sushi rice (1.5 cups uncooked): Fluffy rice is your canvas, and rinsing it properly makes a difference you can actually taste.
• Bell pepper, carrot, broccoli, and sugar snap peas: Pick vegetables that appeal to you; the goal is contrast between tender and crisp, so don't overthink it.
• Vegetable oil (2 tbsp for stir-fry): High heat needs an oil that can handle it without smoking.
• Sesame seeds and spring onions (optional): These finish the bowl like punctuation, adding texture and freshness you didn't know it needed.

Instructions

Prepare the rice foundation:

Rinse the rice under cold running water, stirring gently with your fingers until the water runs clear and the rice stops looking milky. This removes excess starch and keeps grains separate instead of gluey. Combine with water in a saucepan, bring to a boil, then cover and reduce heat to low for 15 minutes, resisting the urge to peek.

Build the teriyaki sauce:

While rice steams, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat, stirring until the sugar dissolves and the kitchen smells incredible. Once simmering, stir in your cornstarch slurry and cook for another 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon.

Sear the salmon:

Pat your salmon fillets dry with paper towels and season both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat with a splash of oil, then sear skin-side down for 3 to 4 minutes until the skin crisps and releases easily from the pan, then flip and cook another 2 to 3 minutes until the flesh is just opaque.

Glaze with intention:

Brush the warm salmon generously with teriyaki sauce and let it sit in the pan for 1 minute so the glaze can caramelize slightly, then transfer to a plate.

Stir-fry the vegetables:

In a wok or large skillet over high heat, warm the vegetable oil until it shimmers, then add bell pepper, carrot, broccoli, and sugar snap peas in quick succession, tossing constantly for 3 to 4 minutes until they're just tender but still have a snap when you bite them. The whole thing should happen fast, so don't walk away.

Assemble and serve:

Divide the fluffy rice among bowls, top with stir-fried vegetables, then crown each bowl with a piece of teriyaki-glazed salmon. Drizzle extra sauce over the top and scatter sesame seeds and spring onions across the surface for color and texture.

Pin It

There was a moment last month when my partner took a bite and just closed their eyes, and I realized this bowl had crossed from 'weeknight dinner' into something that actually brought them joy. That's when food stops being just sustenance and becomes a small kindness you give yourself and the people you're feeding.

Why the Glaze Makes All the Difference

The teriyaki sauce is where this dish earns its reputation, and it's honestly not complicated once you understand what each ingredient does. The soy sauce brings salt and depth, the mirin adds sweetness and shine, the vinegar keeps it balanced, and the cornstarch thickens it into something that actually clings to the salmon instead of dripping away. I've made this sauce so many times now that I can practically do it with my eyes closed, and I promise once you taste how the flavors meld together, you'll understand why my neighbor was so insistent about it.

Scaling and Swapping

If you're cooking for more people, this recipe scales beautifully; just multiply everything proportionally and give yourself a bit more time for the rice and vegetables. Vegetables are incredibly flexible here, so use what's in your crisper drawer or what looked good at the market this week. The salmon is the star, but feel free to sub in other firm fish like halibut or even thick pieces of cod if that's what you prefer.

Making It Your Own

The real trick to loving this dish is understanding that it's a template, not a decree, and once you've made it a couple of times, you'll start instinctively adjusting things. Some nights I add a splash more vinegar if the sauce feels too sweet, other times I toss in a pinch of red pepper flakes or a drizzle of chili oil for heat. The best version of this bowl is the one that tastes right to you, so taste as you go and don't be afraid to tweak.

• Try marinating the salmon in half the teriyaki sauce for 15 minutes before cooking to deepen the flavor and add complexity.
• A crisp white wine like Sauvignon Blanc pairs beautifully and cuts through the richness of the sauce.
• Make extra sauce if you're serving guests; people always want more of this stuff drizzled on top.

Pin It

This bowl has become my answer to 'what should we eat tonight,' and I think it could become yours too. There's something deeply satisfying about a meal that looks like you spent hours in the kitchen but only asks for 35 minutes of your time.

Recipe FAQs

→ What vegetables work best in this bowl?

Sugar snap peas, red bell pepper, broccoli florets, and julienned carrots provide excellent texture and color. You can easily substitute with zucchini, mushrooms, baby corn, or snow peas depending on what's in season or available in your kitchen.

→ Can I use other types of fish?

While salmon works beautifully with teriyaki glaze, you can substitute with other fatty fish like mahi-mahi, cod, or sea bass. The key is choosing fillets that hold up well to pan-searing and glazing without falling apart.

→ Is the teriyaki sauce difficult to make from scratch?

Not at all. The homemade sauce combines soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. A cornstarch slurry thickens it into a glossy glaze in just minutes, far superior to store-bought versions.

→ How do I know when the salmon is perfectly cooked?

Sear skin-side down first for 3-4 minutes, then flip and cook 2-3 minutes more. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). Be careful not to overcook, as the fish will continue cooking slightly after removing from heat.

→ Can I prepare components in advance?

The teriyaki sauce can be made up to 3 days ahead and stored refrigerated. Rice can be cooked a day in advance, though freshly cooked yields the best texture. For optimal results, cook the salmon and vegetables just before serving to maintain their ideal texture and temperature.

→ What can I serve alongside this bowl?

Miso soup, pickled ginger, or a simple cucumber salad make excellent accompaniments. A crisp white wine like Sauvignon Blanc or a light Japanese beer complements the sweet and savory flavors beautifully without overwhelming the palate.