Teriyaki Salmon Bowl (Printable)

Tender salmon glazed with savory-sweet teriyaki sauce over rice with crisp vegetables

# Ingredient List:

→ 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 tbsp brown sugar
06 - 1 tbsp rice vinegar
07 - 2 tsp sesame oil
08 - 2 garlic cloves, minced
09 - 1 tsp fresh ginger, grated
10 - 1 tsp cornstarch mixed with 2 tsp 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 tbsp vegetable oil

→ Rice

16 - 1 1/2 cups jasmine or sushi rice
17 - 1 3/4 cups water

→ Garnishes

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

# Directions:

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 the 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 a splash of oil and sear salmon fillets skin-side down (if using skin-on) for 3-4 minutes. Flip and cook another 2-3 minutes until cooked through.
04 - Brush the 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 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 if desired.

# Expert Advice:

01 -
  • The teriyaki glaze turns simple salmon into something glossy and rich without any fancy techniques.
  • Everything comes together in about half an hour, so it fits into real life without sacrificing flavor.
  • The vegetables stay crisp and vibrant, adding crunch and color that make every bite feel balanced.
  • It's endlessly adaptable—swap the vegetables, adjust the sweetness, and it still works beautifully.
02 -
  • Don't overcook the salmon—it should still be slightly tender in the center, as it will continue to cook a bit after you remove it from the heat.
  • Make the cornstarch slurry right before adding it to the sauce; if it sits too long, the cornstarch settles and won't thicken properly.
  • Stir-fry the vegetables over high heat and work quickly so they stay crisp and don't steam in their own moisture.
03 -
  • Marinate the salmon in half the teriyaki sauce for 15 minutes before cooking to infuse even more flavor into the fish.
  • Use day-old rice if you have it—it's slightly drier and holds up better under the sauce and vegetables without getting mushy.
  • Keep a small bowl of water nearby while stir-frying so you can add a splash if the vegetables start to stick or char too quickly.
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