Description

This Irresistible Teriyaki Salmon Bowl is a quick, customizable delight perfect for a wholesome lunch or dinner. Featuring tender salmon fillets pan-seared to perfection and tossed in a homemade savory-sweet teriyaki sauce, the dish is complemented by flavorful roasted vegetables and fluffy sushi rice seasoned with rice vinegar. Garnished with toasted sesame seeds, green onions, and creamy avocado, this bowl is a balanced and delicious meal that combines vibrant colors, textures, and flavors in every bite.

Ingredients

Scale

Salmon and Sauce

4 fillets Salmon Fillets (skin-on preferred)
2 tablespoons Olive Oil (or vegetable oil)
1/2 cup Low-Sodium Soy Sauce (or tamari for gluten-free)
1/4 cup Mirin (or rice vinegar with sugar)
1/4 cup Sake (or omit/switch to rice vinegar)
1/4 cup Brown Sugar (or maple syrup)
1 tablespoon Fresh Ginger (grated)
2 cloves Garlic (minced)
1 tablespoon Cornstarch (or arrowroot starch)

Rice

2 cups Sushi Rice (or brown rice/quinoa)
2 tablespoons Rice Vinegar
1 tablespoon Granulated Sugar
1 teaspoon Salt

Vegetables

1 cup Broccoli florets
1 cup Red Bell Pepper (sliced)
1 cup Snap Peas

Garnishes and Extras

2 tablespoons Toasted Sesame Seeds (optional)
2 tablespoons Green Onions (chopped, or chives)
1 tablespoon Sriracha or Chili Flakes (adjust for spice)
1 medium Avocado (sliced, optional)

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Instructions

Prepare the Teriyaki Sauce: In a medium saucepan, combine low-sodium soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Bring the mixture to a gentle simmer over medium heat and cook for 5-7 minutes until the sauce is fragrant and slightly reduced.
Thicken the Sauce: In a small bowl, mix the cornstarch with a couple of tablespoons of cold water to form a slurry. Slowly add this to the simmering sauce while stirring constantly until the sauce becomes glossy and thickened. Remove from heat and set aside to cool slightly.
Cook the Sushi Rice: Rinse the sushi rice thoroughly under cold running water until the water runs clear. Combine the rice with an appropriate amount of water in a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and let it rest covered for 10-15 minutes. In a small bowl, mix rice vinegar, granulated sugar, and salt until dissolved, then gently fold this seasoning into the cooked rice.
Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the broccoli florets, sliced red bell pepper, and snap peas with olive oil, salt, and pepper. Spread them 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. Brush the salmon fillets with olive oil and season them with salt and pepper. Place the fillets skin-side down and cook for 4-6 minutes, then flip and cook for another 2-4 minutes until cooked through. During the last minute, drizzle the teriyaki sauce over the salmon to glaze the fillets.
Assemble the Bowls: Divide the sushi rice evenly among four bowls. Top each with the roasted vegetables and a salmon fillet. Spoon additional teriyaki sauce over the top, then garnish with toasted sesame seeds, chopped green onions, sriracha or chili flakes, and slices of avocado if using. Serve warm and enjoy.

Notes

For a gluten-free version, use tamari instead of soy sauce and substitute mirin with rice vinegar mixed with sugar.
Maple syrup can be used in place of brown sugar for a different sweetness profile.
If sake is unavailable, simply omit or substitute with additional rice vinegar for acidity.
Arrowroot starch can replace cornstarch for thickening the sauce.
Vegetables can be swapped according to preference, such as asparagus or carrots.
To reduce sodium, use low-sodium soy sauce and moderate added salt.
Can be made spicier or milder by adjusting sriracha or chili flakes.
Salmon skin can be left on for extra flavor and texture or removed if preferred.