Go Back
Print

Teriyaki Salmon Rice Bowl

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550
A flavorful and healthy bowl combining tender salmon, savory teriyaki sauce, and fresh vegetables over fluffy rice.

Ingredients

Salmon

  • 4 fillets salmon fillets (about 6 oz / 170g each), fresh or frozen

Rice

  • 2 cups cooked white or brown rice (about 400g)

Sauces & Condiments

  • 0.25 cup soy sauce (60ml), low-sodium recommended
  • 3 tablespoons honey (60g), or maple syrup as substitute
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 2 tablespoons rice vinegar (30ml), or white vinegar as backup
  • 1 teaspoon toasted sesame oil (5ml)
  • 1 teaspoon cornstarch (3g)

Vegetables

  • 1 cup steamed broccoli florets (90g)
  • 0.5 cup shredded carrots (60g)
  • 2 stalks green onions, sliced
  • 1 tablespoon sesame seeds (optional, for garnish)

Optional add-ins

  • sliced avocado, pickled ginger, Sriracha drizzle (as desired)

Instructions 

  • Cook rice according to package instructions (15-20 min).
  • Whisk soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Mix cornstarch with cold water and add to sauce.
  • Cook salmon in a lightly oiled skillet 4-5 min per side until just cooked. Remove and set aside.
  • Simmer sauce in skillet until thickened (about 3 min). Return salmon, spoon glaze, and cook 1-2 min.
  • Steam broccoli and carrots until tender. Assemble bowls with rice, veggies, salmon, and garnish with green onions and sesame seeds.

Notes

For extra flavor, add sliced avocado or a Sriracha drizzle on top.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Japanese
Keyword: Salmon