Juicy Teriyaki Salmon Rice Bowl
This Teriyaki Salmon Rice Bowl combines the rich flavors of salmon with a savory teriyaki glaze, all served over a bed of fluffy rice. Perfect for dinner nights!
Equipment
- 1 Medium Saucepan for rice
- 1 Large Skillet
- 1 Small saucepan for teriyaki sauce
Ingredients
Teriyaki Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sugar
- 1 clove garlic minced
- 1 tsp ginger grated
Salmon and Rice Bowl
- 1 lb salmon fillets
- 2 cups cooked white rice
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp sesame seeds for garnish
- 2 green onions sliced
Instructions
Preparation
- In a small saucepan, combine soy sauce, mirin, sugar, garlic, and ginger. Bring to a simmer over medium heat and stir until sugar dissolves and sauce thickens.
- Cook the rice according to package instructions. Keep warm while preparing the rest of the dish.
- Pat the salmon fillets dry with paper towels. Season with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and cook for 3-4 minutes per side, until golden brown and cooked through.
- During the last minute of cooking, brush the teriyaki glaze over the salmon fillets. Allow the glaze to caramelize slightly.
- Divide the cooked rice among four bowls. Top each with a glazed salmon fillet.
- Sprinkle sesame seeds and sliced green onions over each bowl. Serve immediately.
Serving
- Enjoy the teriyaki salmon rice bowl with your favorite side dishes and beverages.
Storage
- Cool leftovers to room temperature before storing in airtight containers in the refrigerator for up to 3 days.
Notes
Pro Tips: Marinate salmon before cooking for extra flavor. Ingredient Substitutions: Use tofu for a vegetarian option. How to Serve: Pair with steamed vegetables. Storage & Freshness: Store in airtight containers. Make-Ahead Tips: Prepare sauce in advance.