Teriyaki Salmon Bowl

There's something about the sizzle of salmon hitting a hot pan that never gets old. One rainy Tuesday, I was standing in my kitchen feeling uninspired when a friend texted asking what was for dinner, and I realized I had salmon, soy sauce, and about thirty minutes. That's when this teriyaki bowl came together almost by accident, and somehow it turned into the dish I make whenever I need to impress people or just feed myself something that feels a little special. The glaze catches the light, the rice steams gently underneath, and suddenly dinner feels like an event.

I made this for my sister the first time she visited after moving across the country, and watching her eat it quietly with that look of pure contentment reminded me why I love cooking. She asked for the recipe before she even finished her bowl, and now she texts me photos of her own versions with whatever vegetables she finds at her farmers market. That's when I knew this wasn't just a recipe, it was something that actually belonged in rotation.

Ingredients

• Salmon fillets (4, about 150 g each): Look for fillets with even thickness so they cook at the same rate, and don't be shy about asking your fishmonger to remove the pin bones for you.
• Soy sauce (1/4 cup): This is your umami backbone, so use something you actually enjoy tasting on its own if you can.
• Mirin (1/4 cup): The sweet rice wine that makes the glaze glossy and complex, never skip this or substitute with sugar alone.
• Brown sugar (2 tbsp): Adds depth and helps create that caramelized finish on the salmon.
• Rice vinegar (1 tbsp): Cuts through the richness with a gentle brightness that keeps everything balanced.
• Sesame oil (2 tsp): Use the toasted kind, and measure carefully because a little goes a long way.
• Garlic and ginger (2 cloves and 1 tsp): Fresh is non-negotiable here, the flavors should feel alive and present.
• Cornstarch slurry (1 tsp cornstarch with 2 tsp water): This thickens the sauce so it clings to everything beautifully instead of pooling on the plate.
• Bell pepper, carrot, broccoli, and sugar snap peas: The vegetables are your canvas, choose what's seasonal where you are and what actually excites you to eat.
• Jasmine or sushi rice (1 1/2 cups): Jasmine rice is more forgiving and stays fluffy, while sushi rice is stickier if you prefer that texture.
• Sesame seeds and spring onions (optional but worth it): These garnishes add texture and a final sprinkle of life to each bite.

Instructions

Start your rice so it's ready when everything else is:

Rinse the rice under cold water until the water runs clear, which takes longer than you'd think but actually matters for the texture. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed and the grains are tender.

Let the rice rest while you cook:

Remove from heat and let stand, covered, for 5 minutes while you move on to everything else, this just makes it fluffier.

Build your teriyaki sauce with intention:

In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger over medium heat. Stir until the sugar dissolves completely and you can smell the garlic and ginger releasing their perfume into the pan.

Thicken the sauce so it coats instead of drips:

Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce becomes glossy and clings to a spoon, then set it aside.

Season and sear your salmon with confidence:

Pat the salmon fillets dry with a paper towel and season with salt and pepper on both sides, then heat a splash of oil in a large nonstick skillet over medium-high heat. Sear salmon skin-side down for 3 to 4 minutes until the skin crisps up, then flip and cook another 2 to 3 minutes until just cooked through.

Glaze the salmon so it glistens:

Brush the salmon generously with the teriyaki sauce and cook for 1 minute more just so the glaze caramelizes slightly, then remove from heat.

Stir-fry your vegetables so they stay crisp:

In a wok or large skillet, heat vegetable oil over high heat and stir-fry the bell pepper, carrot, broccoli, and sugar snap peas for 3 to 4 minutes, tossing constantly so nothing gets soft.

Assemble your bowl like you're plating for someone you love:

Divide the cooked rice between bowls, then top with stir-fried vegetables and teriyaki-glazed salmon, and drizzle extra sauce over the top with sesame seeds and spring onions if you have them.

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My favorite moment with this dish was watching my nephew, who usually pushes vegetables around his plate, actually ask for more broccoli because it stayed crunchy and sweet from the stir-fry. That's when I realized this bowl works because every component is cooked with intention instead of just thrown together.

The Secret to Glossy Teriyaki

The cornstarch slurry isn't just a thickener, it's what transforms your sauce from something thin and forgettable into a coating that actually stays on the salmon and vegetables. I learned this the hard way by trying to make teriyaki without it, and the sauce just slid off everything and pooled sadly on the plate. Now I always prepare it at the same time as my other ingredients so I'm not scrambling for it when the heat is on.

Playing With Vegetables By Season

Spring calls for snap peas and young carrots, summer brings zucchini and mushrooms, fall wants thicker vegetables like butternut squash cut small, and winter is perfect for whatever sturdy vegetables you have on hand. The beauty of this bowl is that the teriyaki glaze and salmon work with absolutely any vegetable, so you're never locked into one version. I've made this with what seemed like random vegetables pulled from my crisper drawer, and somehow the umami-rich sauce makes it all work together.

Making This Moment Feel Special

This bowl doesn't need anything fancy to feel like a celebration, but there are small touches that elevate it when you have time. Toasting sesame seeds in a dry pan for a minute before sprinkling them over makes them taste nuttier and more present, and fresh spring onions always add a final bright note that feels intentional.

• Marinate the salmon in half the teriyaki sauce for 15 minutes before cooking if you want deeper flavor and a few extra minutes to prep.
• Pair this with a crisp white wine like Sauvignon Blanc if you're making it for guests, the acidity cuts through the richness beautifully.
• Keep extra sauce on the side so everyone can drizzle more over their bowl to taste, because some people want it saucier than others.

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This teriyaki salmon bowl has become my go-to when I want to cook something that feels restaurant-quality but doesn't require restaurant-level stress. Every time I make it, I remember why I love having a solid recipe that actually works.

FAQs About This Recipe

→ What vegetables work best in this bowl?

Bell peppers, carrots, broccoli, and sugar snap peas provide great color and crunch. You can easily substitute with whatever vegetables you have on hand like zucchini, mushrooms, baby corn, or snow peas.

→ Can I use other types of fish?

Absolutely. While salmon works beautifully with teriyaki glaze, you can also use cod, halibut, mahi-mahi, or even tuna steaks. Adjust cooking time slightly depending on the thickness of your fillets.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the salmon gently in the microwave or oven, and refresh the vegetables with a quick stir-fry. The sauce can be reheated on the stovetop.

→ Is this suitable for meal prep?

Yes, this bowl is excellent for meal prep. Cook the rice, vegetables, and salmon in advance, then assemble portions in containers. Keep the sauce separate until ready to eat to maintain the best texture and flavor.

→ Can I make this gluten-free?

Simply use gluten-free soy sauce or tamari in place of regular soy sauce. Double-check that your other ingredients, particularly the mirin and any condiments, are certified gluten-free as well.

→ What rice varieties work best?

Jasmine or sushi rice are traditional choices that pair perfectly with the teriyaki flavors. Brown rice adds extra fiber and nuttiness, while cauliflower rice offers a low-carb alternative if preferred.