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Easy Teriyaki Salmon Rice Bowl Recipe with Quick Pickles for Perfect Weeknight Dinner

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A quick and easy teriyaki salmon rice bowl with bright, tangy quick pickles that balances sweet, salty, and fresh flavors for a satisfying weeknight dinner.

Ingredients

Scale
  • Salmon fillets (6 oz each), skin-on
  • 3 tbsp soy sauce (low sodium preferred)
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 2 tbsp water (for teriyaki sauce)
  • 1 cup short grain white rice or sushi rice (uncooked)
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 small cucumber, thinly sliced
  • 1 medium carrot, julienned or thin strips
  • 1/4 cup rice vinegar (60 ml)
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 cup water (60 ml, for quick pickles)

Instructions

  1. Rinse 1 cup (185 g) of rice under cold water until water runs clear. Combine with 1 1/4 cups (300 ml) water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork before serving.
  2. In a small bowl, whisk together 1/4 cup rice vinegar, 1 tbsp sugar, 1/2 tsp salt, and 1/4 cup water until sugar dissolves. Add thinly sliced cucumber and carrot. Let sit at room temperature for at least 15 minutes, tossing occasionally. Can be made up to a day ahead and refrigerated.
  3. In a small bowl, combine 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, minced garlic, grated ginger, 1 tsp sesame oil, and 2 tbsp water. Whisk until blended.
  4. Heat a non-stick or cast iron skillet over medium-high heat. Pat salmon fillets dry and season lightly with salt. Place skin-side down in hot pan. Cook for 4-5 minutes until skin is crisp and releases easily.
  5. Flip salmon carefully and reduce heat to medium. Pour teriyaki sauce over fish, spooning continuously as it thickens and caramelizes, about 3-4 minutes. Cook until salmon is tender and cooked through.
  6. Divide cooked rice into serving bowls. Top with teriyaki salmon fillet, a generous spoonful of quick pickles, sliced green onions, and toasted sesame seeds.
  7. Drizzle any remaining teriyaki glaze from the pan over the bowls for extra flavor. Serve immediately.

Notes

Pat salmon dry before cooking for crisp skin. Watch the teriyaki glaze closely to prevent burning; add water if it thickens too fast. Slice vegetables thinly for quick pickling. Toast sesame seeds briefly for enhanced flavor. Use tamari for gluten-free and maple syrup for vegan adaptations.

Nutrition

Keywords: teriyaki salmon, rice bowl, quick pickles, weeknight dinner, easy recipe, salmon recipe, quick dinner, healthy dinner

Find it online: https://evabakery.com/easy-teriyaki-salmon-rice-bowl-recipe-with-quick-pickles-for-perfect-weeknight-dinner/