Teriyaki Salmon Bowl (Printable Version)

Tender teriyaki-glazed salmon over fluffy rice with crisp vegetables for a 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

# 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 fillets skin-side down for 3-4 minutes. Flip and cook another 2-3 minutes until cooked through.
04 - Brush salmon generously with teriyaki sauce and cook for 1 minute more, then remove from heat.
05 - 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.
06 - 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 Tips:

01 -
  • The whole thing comes together in 35 minutes, which means you can have restaurant-quality dinner on a weeknight without the takeout guilt.
  • That teriyaki glaze is the kind of thing that makes people ask for the recipe, but it's embarrassingly simple once you know the trick.
  • Salmon is forgiving if you're worried about overcooking it, and the vegetables stay crisp if you keep the heat high and your timing tight.
02 -
  • Don't skip drying the salmon before it hits the pan; moisture is the enemy of a proper sear and that gorgeous caramelized crust.
  • The cornstarch slurry is what separates a glossy, clingy sauce from one that pools at the bottom of your bowl, so stir it in at the right moment and watch the transformation.
03 -
  • High heat for the vegetables and medium-high for the salmon; rushing to lower temperatures means you'll end up with steamed food instead of properly cooked food with texture.
  • Keep your mise en place organized before you start cooking, because once things are in motion, there's no time to chop garlic or measure sauce.
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