Teriyaki Salmon Bowl (Print version)

Savory glazed salmon with fluffy rice and crisp vegetables for a vibrant, satisfying meal.

# Required ingredients:

→ 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

# How to make it:

01 - Rinse the rice under cold water until the 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 (if using skin-on) for 3-4 minutes. Flip and cook another 2-3 minutes, or 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 Advice:

01 -
  • The salmon turns glossy and caramelized while staying tender inside, like you actually know what you're doing in the kitchen.
  • Everything comes together in under forty minutes, perfect for weeknight meals that don't feel rushed.
  • Stir-fried vegetables stay crisp and bright instead of turning into mush, which honestly changes everything about the dish.
02 -
  • Overcooked salmon gets dry and disappointing, so pull it from heat when it's still slightly translucent in the very center because it keeps cooking from residual heat.
  • If your sauce breaks or looks too thin, whisk in a tiny bit more cornstarch slurry, but go slowly because it thickens fast.
  • High heat on the vegetables is your friend here, low heat makes them limp and sad, so don't be timid about cranking it up.
03 -
  • Pat your salmon completely dry before searing so the skin gets crispy instead of steamed, this makes the whole dish feel more refined.
  • Make the teriyaki sauce while the rice cooks so you're not scrambling for time when the salmon goes on the heat.
  • If you prefer less oil, you can use a light misting of spray oil in the wok, but don't skimp on heat because that's where the vegetables get their flavor and texture.
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