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Easy Flavor-Packed Teriyaki Salmon Rice Bowl

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A quick and satisfying teriyaki salmon rice bowl featuring homemade sauce, crispy salmon skin, fluffy jasmine rice, and fresh veggies. Perfect for busy weeknights and customizable to your pantry.

Ingredients

Scale
  • 2 salmon fillets, skin-on, about 6 ounces (170g) each
  • 1/4 cup (60ml) low sodium soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 2 cups cooked jasmine or short-grain white rice (about 1 cup cooked per serving)
  • 1 cup broccoli florets (fresh or frozen)
  • 1 medium carrot, thinly sliced or shredded
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds for garnish
  • Optional: sliced avocado, pickled ginger, or a fried egg

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear. Cook according to package instructions, about 15-18 minutes. Fluff with a fork and keep warm.
  2. In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Stir and bring to a gentle simmer.
  3. Mix cornstarch with water until smooth. Slowly whisk into the simmering sauce. Cook for 1-2 minutes until thickened and glossy. Remove from heat and set aside.
  4. Steam or blanch broccoli florets until bright green and just tender, about 3-4 minutes. Toss carrot slices and green onions in a small bowl.
  5. Heat a nonstick skillet over medium-high heat. Pat salmon dry and season lightly with salt. Place salmon skin-side down and cook for 4-5 minutes without moving until skin is crisp and golden.
  6. Carefully flip the salmon and cook for another 2-3 minutes until opaque and flakes easily but still moist inside.
  7. Divide rice between bowls. Top with cooked salmon, steamed broccoli, carrots, and green onions. Drizzle generously with teriyaki sauce and sprinkle sesame seeds.
  8. Add optional garnishes like sliced avocado, a soft fried egg, or pickled ginger if desired.

Notes

Pat salmon dry and ensure pan is hot before cooking to get crispy skin. Do not move salmon while cooking skin-side down. If sauce thickens too much, add a splash of water to loosen. Sauce can be made ahead and stored in fridge up to a week. Use tamari instead of soy sauce for gluten-free option.

Nutrition

Keywords: teriyaki salmon, salmon rice bowl, easy dinner, quick recipe, homemade teriyaki sauce, healthy salmon, weeknight meal

Find it online: https://evabakery.com/easy-flavor-packed-teriyaki-salmon-rice-bowl-recipe-to-make-tonight/