This delicious teriyaki salmon bowl is an awesome dinner recipe. It has a wonderful balance of flavors and is bursting with fresh ingredients.
You'll love the tangy and slightly sweet teriyaki sauce paired with the rich, buttery salmon. It's a fantastic recipe that will be popular with the whole family.
Fish and rice bowls are one of my favorite dinners. We make them often because pairing salmon with chopped veggies and rice is so easy.
Making the teriyaki sauce goes a little quickly and has several steps, so make sure to read the whole recipe through before starting and have your ingredients chopped, measured, and ready to go before you start!
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Ingredients
Here's what you'll need to make this delicious teriyaki salmon rice bowl.
- Fresh Salmon - I used Atlantic salmon (farmed salmon) for this recipe, but you can use wild-caught salmon if you'd prefer.
- Teriyaki Sauce - to make the sauce you'll use fresh garlic, fresh ginger, soy sauce, mirin, brown sugar, corn starch, warm water, and sesame seeds.
- Cooked brown or white rice - this will serve as the base of the rice bowl.
- Vegetables and Toppings - serve the bowl with a combination of your favorite veggies like sliced radishes, diced cucumbers, sliced avocado, steamed edamame, chopped green onions (or chopped chives), spicy mayo, and white and black sesame seeds.
See the recipe card for quantities.
Instructions
Heat one tablespoon of sesame oil over medium heat in a saucepan. Once hot, add the grated garlic and ginger and allow to cook for 2 minutes, stirring constantly.
Add the soy sauce, mirin, and brown sugar to the pot. Turn the heat up to medium-high and simmer gently for 2 minutes, stirring often.
Combine the tablespoon of cornstarch and the warm water in a mixing bowl. Whisk to combine. Add the cornstarch slurry to the pot and whisk to combine. Continue whisking for 30 seconds until the sauce has thickened.
Remove the pot from the heat, add the sesame seeds to the pot, and stir to combine.
Pat the salmon dry with paper towels and sprinkle with the sea salt and black pepper.
Add the second tablespoon of sesame oil to a large skillet over medium heat. Place the salmon skin side up and cook for 2 minutes. Flip the salmon skin side down and cook for 6 minutes.
Brush the teriyaki sauce onto the salmon fillets and allow them to cook for another minute or until the salmon easily flakes apart and reaches an internal temperature of 145 on an instant-read thermometer.
Place one salmon fillet in each bowl, along with one-quarter of the radishes, cucumbers, avocado, edamame, and ½ cup of rice. Top with optional sesame seeds, sliced green onions, and spicy mayo.
Tips for Making this Recipe
Cooking Tips - The teriyaki sauce comes together quickly (and thickens up quickly), so do not step away from the stovetop while you are making it!
Ingredient Substitution - If you don't have mirin, you can substitute it for rice wine vinegar, but since mirin is a little bit sweeter, add an additional teaspoon of brown sugar to the sauce.
How to Choose Fresh Salmon
When choosing fresh salmon at the grocery store, look for the following signs of freshness.
- Smell - neutral to mild smell that isn't acidic or overly fishy.
- Color - bright pink, orange-ish color that shows no signs of greying or darkening/drying around the edges.
- Firmness - flesh should be firm and not slimy or bruised.
Storage
The cooked salmon will keep for up to 3 days in the refrigerator in an airtight container, along with the rice and chopped vegetables. The avocado will brown, so I suggest if you are meal prepping this recipe that you cut the avocado right before serving.
More Great Salmon Recipes
Try some of our favorite salmon recipes or one of these popular dishes.
If you try this salmon bowl recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Teriyaki Salmon Bowl
This teriyaki salmon and rice bowl with vegetables is a filling and delicious meal!
Ingredients
Salmon Ingredients
- 2 tablespoons sesame oil, divided
- 2 cloves garlic, grated
- ½ inch fresh ginger, grated
- ¼ cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 1 tablespoon corn starch
- 2 tablespoons of warm water
- 3 tablespoons sesame seeds
- 1 pound fresh salmon
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Bowl Ingredients
- 4 to 6 small radishes, thinly sliced
- 2 small cucumbers, diced
- 1 large avocado, diced
- 1 cup steamed edamame
- 2 cups cooked white or brown rice
- optional toppings - sesame seeds, chopped chives, sliced green onions, spicy mayo
Instructions
- Heat one tablespoon of sesame oil over medium heat in a saucepan. Once hot, add the grated garlic and ginger and allow to cook for 2 minutes, stirring constantly.
- Add the soy sauce, mirin, and brown sugar to the pot. Turn the heat up to medium-high and simmer gently for 2 minutes, stirring often.
- Combine the tablespoon of cornstarch and the warm water in a mixing bowl. Whisk to combine. Add the cornstarch slurry to the pot and whisk to combine. Continue whisking for 30 seconds until the sauce has thickened.
- Remove the pot from the heat, add the sesame seeds to the pot, and stir to combine.
- Pat the salmon dry with paper towels and sprinkle with the sea salt and black pepper.
- Add the second tablespoon of sesame oil to a large skillet over medium heat. Place the salmon skin side up and cook for 2 minutes. Flip the salmon skin side down and cook for 6 minutes.
- Brush the teriyaki sauce onto the salmon fillets and allow them to cook for another minute or until the salmon easily flakes apart and reaches an internal temperature of 145 on an instant-read thermometer.
- Place one salmon fillet in each bowl, along with one-quarter of the radishes, cucumbers, avocado, edamame, and ½ cup of rice. Top with optional sesame seeds, sliced green onions, and spicy mayo.
Notes
Follow this recipe for homemade spicy mayo.
To store - the cooked rice, chopped vegetables, and salmon will keep for up to 3 days in the refrigerator when stored in an airtight container.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 696Total Fat: 40gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 73mgSodium: 1252mgCarbohydrates: 50gFiber: 10gSugar: 11gProtein: 37g
