Teriyaki Salmon Bowl (Printable Version)

Tender teriyaki-glazed salmon over fluffy rice with crisp colorful 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

# Directions:

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 the 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 just cooked through.
04 - Brush the salmon generously with the teriyaki sauce. 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 just 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 if desired.

# Expert Tips:

01 -
  • The teriyaki glaze comes together in one small pot while your rice cooks, so you're never juggling too many things at once.
  • Salmon cooks in minutes, making this weeknight-friendly without sacrificing that restaurant-quality taste.
  • It's the kind of meal where vegetables taste like a feature, not an afterthought.
02 -
  • If your cornstarch slurry clumps when you add it, stir it in slowly while whisking constantly, or the sauce turns grainy instead of glossy.
  • Salmon keeps cooking after you remove it from heat, so pull it off when it still looks slightly underdone in the very center—carryover cooking finishes it perfectly without drying it out.
03 -
  • Don't skip rinsing the rice; that extra step removes starch and keeps the grains from clumping together into a paste.
  • Make the teriyaki sauce before you start cooking anything else so you're not scrambling once the salmon hits the pan and demands your attention.
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