Teriyaki Salmon Bowl
A delicious Teriyaki Salmon Bowl featuring flaky salmon, seasoned sushi rice, and crisp vegetables, all topped with a glossy teriyaki glaze for a balanced and flavorful meal.
Ingredients
Salmon and Marinade
- 4 6-ounce salmon fillets Fresh, firm salmon gives the best texture.
- 2 tablespoons olive oil For cooking salmon.
- Salt and black pepper To taste.
Teriyaki Sauce
- ½ cup low-sodium soy sauce Controls salt while delivering umami.
- ½ cup non-alcoholic mirin alternative For sweetness and flavor.
- ¼ cup non-alcoholic sake alternative Adds depth of flavor.
- 2 tablespoons light brown sugar Packed for sweetness.
- 1 tablespoon fresh ginger Grated.
- 2 cloves garlic Minced.
- 1 tablespoon cornstarch To thicken the sauce.
- 2 tablespoons cold water For slurry.
Rice
- 1½ cups short-grain sushi rice Rinse thoroughly before cooking.
- 2¼ cups cold water For cooking rice.
- 2 tablespoons rice vinegar For seasoning rice.
- 1 tablespoon granulated sugar For seasoning rice.
- 1 teaspoon salt For seasoning rice.
Vegetables
- 1 large head broccoli Cut into florets.
- 1 red bell pepper Sliced into strips.
- 1 cup snap peas Trimmed.
- 1 tablespoon olive oil For roasting vegetables.
- ¼ teaspoon salt For seasoning vegetables.
- ⅛ teaspoon black pepper For seasoning vegetables.
- Toasted sesame seeds For garnish.
- Sliced green onions For garnish.
- Optional: Sriracha or chili flakes For heat.
- Optional: Thinly sliced avocado For serving.
Instructions
Prepare Homemade Teriyaki Sauce
- In a medium saucepan, combine the soy sauce, non-alcoholic mirin alternative, non-alcoholic sake alternative, brown sugar, grated ginger, and minced garlic. Whisk until the sugar dissolves, then bring to a gentle simmer over medium heat.
- Reduce to low and simmer for 5–7 minutes to concentrate flavors.
- Whisk the cornstarch and cold water in a small bowl to make a slurry, then slowly pour the slurry into the simmering sauce while whisking.
- Cook for 1–2 minutes until the sauce is thick and glossy, then remove from heat and let cool slightly.
Cook Fluffy Sushi Rice
- Rinse the sushi rice under cold running water until the water runs clear. Optional: soak rinsed rice for 15–30 minutes, then drain.
- Combine drained rice with 2 ¼ cups cold water in a heavy saucepan covered with a tight lid.
- Bring to a boil over medium-high heat, then reduce to the lowest setting, cover, and simmer for 15 minutes without lifting the lid.
- Remove from heat and let rest, covered, for 10–15 minutes.
- Mix rice vinegar, granulated sugar, and salt; gently fold this seasoning into the warm rice.
Roast Vibrant Vegetables
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Toss broccoli florets, red bell pepper strips, and snap peas with olive oil, salt, and black pepper.
- Spread in a single layer and roast for 15–20 minutes, tossing halfway, until edges are caramelized and vegetables are tender-crisp.
Pan-Sear Teriyaki Salmon
- Pat salmon dry and season lightly with salt and black pepper.
- Heat olive oil in a large non-stick skillet over medium-high until shimmering.
- Place salmon fillets skin-side down and cook undisturbed for 4–6 minutes.
- Flip and cook for 2–4 more minutes until the internal temperature reaches 145°F (63°C).
- Reduce heat to low and spoon generous teriyaki sauce over each fillet for 30–60 seconds to glaze.
Assemble Your Ultimate Bowl
- Spoon seasoned sushi rice into four bowls.
- Arrange roasted vegetables around the rice and place a glazed salmon fillet on top.
- Drizzle remaining teriyaki sauce over the fish, rice, and vegetables.
- Garnish with toasted sesame seeds and sliced green onions.
- Add Sriracha, chili flakes, or sliced avocado if desired. Serve immediately.
Notes
Store components separately. Keep salmon in an airtight container for up to 3 days, and rice lasts 3–4 days in its own container. Sauce can be refrigerated for 5–7 days.