Description
Enjoy a delicious and quick Decadent Teriyaki Salmon Bowl that is both customizable and packed with flavors. Featuring perfectly seared salmon glazed with a homemade teriyaki sauce, served over fluffy jasmine or brown rice with fresh steamed vegetables, this meal is ideal for a nutritious weeknight dinner or lunch with a Japanese-inspired twist.
Ingredients
Scale
For the Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Salmon Bowl
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon vegetable oil
- 2 cups cooked jasmine or brown rice
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1 tablespoon toasted sesame seeds
- Optional toppings: sliced avocado, pickled ginger, or chili flakes for extra flavor
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated fresh ginger until well combined to create the flavorful teriyaki sauce.
- Cook the Salmon: Heat the vegetable oil in a skillet over medium heat. Place the salmon fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin becomes crispy and golden.
- Glaze the Salmon: Flip the salmon fillets carefully, then pour half of the prepared teriyaki sauce over the fish. Continue cooking for an additional 3-4 minutes or until the salmon is cooked through and beautifully glossy from the sauce.
- Cook the Vegetables: Remove the salmon from the skillet and set aside. In the same skillet, add the steamed broccoli florets and shredded carrots, tossing them quickly in the remaining teriyaki sauce to warm and coat evenly.
- Assemble the Bowls: Divide the cooked rice into two bowls. Top each bowl with a teriyaki-glazed salmon fillet, sautéed vegetables, sliced green onions, and toasted sesame seeds. Add optional toppings such as sliced avocado, pickled ginger, or a pinch of chili flakes for an extra burst of flavor.
- Serve: Serve the teriyaki salmon bowls immediately while warm for a satisfying and quick meal packed with balanced nutrition and rich taste.
Notes
- For an extra protein boost, add a soft-boiled egg or edamame on the side.
- This bowl is highly customizable — swap broccoli for snap peas or bok choy, and use quinoa instead of rice for a gluten-free variation.
- Leftover teriyaki sauce can be stored in the fridge for up to 3 days and works great as a marinade for chicken or tofu.
