Japanese · Main · Easy
Teriyaki Salmon Bowl
Glazed salmon over rice with crunchy vegetables. Sweet, savory, and on the table in 30 minutes.
The whole recipe in 60 seconds
Teriyaki Salmon Bowl, in 5 ideas
- Reduce the glaze until it coats a spoon.
- Skin side down first for crispy skin.
- Do not overcook the salmon. It keeps cooking off the heat.
- Warm the rice bowls so everything stays hot.
- Extra glaze keeps in the fridge for a week.
What you need
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1/3 cup soy sauce
- 3 tbsp mirin
- 2 tbsp brown sugar
- 1 tsp grated ginger
- 2 cups cooked rice
- 1 cucumber, sliced
- 1 avocado, sliced
- 2 green onions, sliced
- Sesame seeds
How to make it
Directions
- Simmer the soy sauce, mirin, sugar, and ginger until syrupy, about 5 minutes. This is your teriyaki glaze.
- Sear the salmon skin side down in a hot oiled pan for 4 minutes. Flip and brush with glaze.
- Cook 2 more minutes, brushing with more glaze, until the salmon flakes.
- Build bowls with rice, cucumber, and avocado.
- Top with salmon, drizzle with glaze, and finish with green onions and sesame seeds.
Money saver. Make a double batch of teriyaki glaze. It costs pennies and beats the bottled stuff on everything.