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Teriyaki Salmon Bowl with Rice and Fresh Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 87 reviews
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Japanese

Description

This Teriyaki Salmon Bowl is a vibrant and flavorful dish featuring perfectly pan-seared salmon glazed with a homemade teriyaki sauce. Served over a bed of fluffy cooked rice and topped with fresh cucumber, shredded carrots, avocado slices, and a sprinkle of sesame seeds and green onions, this meal balances savory, sweet, and fresh flavors with a hint of tang from a sesame oil and rice vinegar drizzle. It’s a quick and easy recipe that makes for a wholesome and satisfying lunch or dinner.

Ingredients

Scale

Salmon and Sauce

  • 2 salmon fillets
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon honey
  • 1 teaspoon grated ginger
  • 1 teaspoon garlic, minced

Rice Bowl Toppings

  • 1 cup cooked rice
  • 1/2 cup cucumber, sliced
  • 1/4 cup shredded carrots
  • 1 tablespoon sesame seeds
  • 1 tablespoon green onions, chopped
  • 1/2 avocado, sliced

Dressing

  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil

Instructions

  1. Preheat Skillet: Heat a non-stick skillet over medium heat to prepare for cooking the salmon without sticking.
  2. Oil the Skillet: Add olive oil to the hot skillet and swirl it around to coat the bottom evenly, ensuring even cooking and preventing the fish from sticking.
  3. Cook Salmon Skin-Side Down: Place the salmon fillets skin-side down into the skillet and cook for 4-5 minutes to achieve a crispy skin and proper sear.
  4. Flip and Finish Cooking: Turn the salmon over and cook for an additional 3-4 minutes until the fillets are thoroughly cooked and flake easily with a fork.
  5. Prepare Sauce Mixture: While the salmon cooks, whisk together soy sauce, teriyaki sauce, honey, grated ginger, and minced garlic in a small bowl for a savory glaze.
  6. Remove Salmon: Once the salmon is cooked, take it out of the skillet and set aside to rest.
  7. Simmer Sauce: Pour the sauce mixture into the skillet and bring to a simmer over medium heat to meld flavors and slightly thicken.
  8. Thicken Sauce: Let the sauce gently simmer for 2-3 minutes, stirring occasionally, until it thickens to a glaze consistency.
  9. Set Sauce Aside: Remove the skillet from heat and set the thickened teriyaki sauce aside for serving.
  10. Assemble Base: Place cooked rice into a serving bowl as the foundation of the dish.
  11. Add Salmon: Top the rice with the cooked salmon fillets, breaking them into large chunks using a fork for easy eating.
  12. Drizzle Sauce: Pour the prepared teriyaki sauce evenly over the salmon and rice to enhance flavor.
  13. Add Vegetables: Layer sliced cucumber and shredded carrots over the bowl to add freshness and crunch.
  14. Sprinkle Seeds and Onions: Garnish with sesame seeds and chopped green onions for texture and a burst of flavor.
  15. Arrange Avocado: Place sliced avocado around the bowl for creaminess and visual appeal.
  16. Mix Dressing: Combine rice vinegar and sesame oil in a small bowl to create a tangy dressing.
  17. Drizzle Dressing: Pour the rice vinegar and sesame oil mixture over the entire bowl to brighten and tie all flavors together.
  18. Serve: Serve immediately while warm to enjoy the optimal texture and taste.

Notes

  • You can substitute jasmine or basmati rice for the cooked rice according to your preference.
  • For a gluten-free option, use tamari instead of soy sauce and check that teriyaki sauce is gluten-free.
  • If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce mixture.
  • Salmon can be grilled instead of pan-seared for a smoky flavor.
  • Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
  • To save time, use pre-cooked or leftover rice.

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Find it online: https://savoryhomeeats.com/teriyaki-salmon-bowl-with-rice-and-fresh-vegetables-recipe/