Teriyaki Salmon Bowl (Print version)

Glazed salmon with vegetables over rice in 35 minutes

# What you’ll need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skinless or skin-on
02 - Salt and black pepper, to taste

→ Teriyaki Sauce

03 - 1/4 cup soy sauce
04 - 1/4 cup mirin
05 - 2 tablespoons brown sugar
06 - 1 tablespoon rice vinegar
07 - 2 teaspoons sesame oil
08 - 2 garlic cloves, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon cornstarch mixed with 2 teaspoons water

→ Vegetables

11 - 1 red bell pepper, sliced
12 - 1 carrot, julienned
13 - 1 cup broccoli florets
14 - 1 cup sugar snap peas
15 - 2 tablespoons vegetable oil

→ Rice

16 - 1.5 cups jasmine or sushi rice
17 - 1.75 cups water

→ Garnishes

18 - 2 tablespoons sesame seeds
19 - 2 spring onions, thinly sliced

# Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
02 - In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in cornstarch slurry and cook 1-2 minutes until thickened. Set aside.
03 - Season salmon fillets with salt and pepper. In a large nonstick skillet over medium-high heat, add oil and sear salmon skin-side down for 3-4 minutes. Flip and cook another 2-3 minutes until just cooked through.
04 - Brush salmon generously with teriyaki sauce. Cook for 1 minute more, then remove from heat.
05 - In a wok or large skillet, heat vegetable oil over high heat. Stir-fry bell pepper, carrot, broccoli, and sugar snap peas for 3-4 minutes until just tender but still crisp.
06 - Divide cooked rice between bowls. Top with stir-fried vegetables and teriyaki-glazed salmon. Drizzle extra sauce over the top and garnish with sesame seeds and spring onions.

# Cooking tips:

01 -
  • The teriyaki glaze is thick, glossy, and strikes that perfect balance between salty and sweet without tasting cloying.
  • Everything comes together in 35 minutes, so you can have dinner on the table faster than takeout arrives.
  • Vegetables stay crisp and bright, salmon stays tender and moist—nothing turns mushy or overdone.
02 -
  • Don't overcook the salmon—it will keep cooking slightly after you remove it from heat, so pulling it a minute or two early prevents that dry, chalky texture that ruins everything.
  • If your glaze seems too thin, it's probably because your cornstarch slurry wasn't mixed well or your pan wasn't hot enough; next time, whisk them together more thoroughly and keep the heat at a steady medium.
03 -
  • If you marinate the salmon in half the teriyaki sauce for 15 minutes before cooking, the flavors sink deeper and the glaze will bond better during the sear—but don't go longer than that or the acid will start to cook the fish before the pan does.
  • Toast your sesame seeds in a dry pan for a minute just before serving; that extra step turns them from flavorless to nutty and amplifies the whole dish.
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