Description
This Irresistible Teriyaki Salmon Bowl is a quick and customizable meal featuring perfectly pan-seared salmon glazed in a rich homemade teriyaki sauce, served over fluffy sushi rice with roasted vibrant vegetables. It blends flavors and textures for a satisfying and nutritious dinner that can easily be tailored to your preferences.
Ingredients
Scale
Salmon and Teriyaki Sauce
- 4 Skin-on Salmon Fillets
- 2 tablespoons Olive Oil
- 1/2 cup Low-Sodium Soy Sauce
- 1/4 cup Mirin (or rice vinegar with sugar as an alternative)
- 1/4 cup Sake (or rice vinegar if unavailable)
- 1/4 cup Brown Sugar (or maple syrup)
- 1 tablespoon Fresh Ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Cornstarch (or arrowroot starch)
Sushi Rice
- 2 cups Sushi Rice
- 2 tablespoons Rice Vinegar
- 1 tablespoon Granulated Sugar
- 1 teaspoon Salt
Vegetables and Toppings
- 1 cup Broccoli florets
- 1 cup Red Bell Pepper, sliced
- 1 cup Snap Peas
- 2 tablespoons Toasted Sesame Seeds (optional)
- 2 tablespoons Green Onions, sliced
- 1 tablespoon Sriracha or Chili Flakes (optional)
- 1 medium Avocado, sliced (optional)
Instructions
- Prepare the Teriyaki Sauce: In a saucepan, combine low-sodium soy sauce, mirin, sake, brown sugar, fresh ginger, and minced garlic. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the sauce is fragrant and begins to thicken slightly.
- Thicken the Sauce: In a small bowl, mix the cornstarch with a little cold water to create a slurry. Gradually add this to the simmering sauce while stirring, and cook until the sauce turns glossy and thickens. Remove from heat and set aside to cool.
- Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Place the rice with the appropriate amount of water into a pot and bring to a boil. Once boiling, cover and reduce the heat to low to simmer for about 15 minutes. After cooking, remove from heat and let the rice rest covered for 10-15 minutes. Fluff the rice and gently fold in a mixture of rice vinegar, sugar, and salt to season it.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss broccoli florets, red bell pepper slices, and snap peas with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
- Pan-Sear the Salmon: Heat a skillet over medium-high heat. Lightly oil the pan and season the salmon fillets with salt and pepper. Place the salmon flesh-side down and cook for 4-6 minutes until the bottom is nicely seared. Flip the fillets carefully and cook for an additional 2-4 minutes until the salmon is cooked through. During the last minute of cooking, brush the salmon with the prepared teriyaki sauce for a glossy finish.
- Assemble the Teriyaki Salmon Bowl: Spoon the seasoned sushi rice into serving bowls. Arrange the roasted vegetables and pan-seared salmon on top. Drizzle additional teriyaki sauce over the bowls, then sprinkle with toasted sesame seeds, sliced green onions, and add optional sriracha or chili flakes for heat. Garnish with avocado slices if desired for creaminess.
Notes
- Use skin-on salmon for extra flavor and a crispy texture.
- You can substitute brown rice or quinoa for a healthier twist on the sushi rice.
- Adjust sweetness and saltiness of the teriyaki sauce according to your taste by varying brown sugar and soy sauce amounts.
- Vegetables can be swapped depending on seasonality or preference; snap peas, broccoli, and bell peppers provide color and nutrition.
- To make this gluten-free, use tamari instead of soy sauce and ensure all other ingredients are gluten-free certified.
- Sriracha and avocado are optional but add great spice and creaminess respectively.
