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Teriyaki Salmon Bowl

A delicious Teriyaki Salmon Bowl featuring glazed salmon, fluffy sushi rice, and roasted vegetables, all made in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup non-alcoholic mirin alternative
  • 1/4 cup non-alcoholic sake alternative
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon grated ginger
  • 2 cloves minced garlic
  • 1 tablespoon cornstarch to thicken the sauce
  • 2 tablespoons cold water to make a slurry
For the Sushi Rice
  • 1 1/2 cups short-grain sushi rice rinsed and soaked
  • 2 1/4 cups cold water for cooking
  • 2 tablespoons rice vinegar for seasoning
  • 1 tablespoon granulated sugar for seasoning
  • 1 teaspoon salt for seasoning
Roasted Vegetables
  • 1 head broccoli cut into bite-sized pieces
  • 1 whole red bell pepper sliced
  • 1 cup snap peas trimmed
  • 1 tablespoon olive oil for roasting
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Now For the Salmon
  • 4 fillets salmon (6 ounces each) patted dry and seasoned
  • 2 tablespoons olive oil for pan-searing
For Garnish
  • to taste toasted sesame seeds
  • to taste sliced green onions
  • optional Sriracha or chili flakes for added spice
  • optional thinly sliced avocado

Method
 

Preparation
  1. Gather your ingredients for the teriyaki sauce.
  2. Pour the soy sauce, mirin alternative, and sake alternative into a medium saucepan. Add brown sugar, grated ginger, and minced garlic. Whisk to dissolve the sugar.
  3. Place over medium heat until it simmers. Reduce to low and let it bubble for 5-7 minutes.
  4. Make a cornstarch slurry by whisking cornstarch with cold water until smooth.
  5. Pour the slurry into the simmering sauce while whisking constantly until thickened (1-2 minutes).
Cooking the Sushi Rice
  1. Rinse the sushi rice under cold running water until water runs clear.
  2. Soak the rinsed rice in cold water for 15-30 minutes, then drain.
  3. Combine rice with cold water in a saucepan. Bring to a boil, then reduce to low heat and cover for 15 minutes.
  4. Once cooked, let it rest covered for 10-15 minutes.
  5. Whisk together rice vinegar, sugar, and salt until sugar dissolves. Fluff rice and fold in the seasoning mixture.
Roasting Vegetables
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss broccoli, bell pepper, and snap peas with olive oil, salt, and pepper.
  3. Spread on the baking sheet and roast for 15-20 minutes, tossing halfway.
Pan-Searing the Salmon
  1. Pat salmon dry with paper towels and season both sides with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Add salmon fillets skin-side down.
  3. Cook for 4-6 minutes without moving, then flip and cook for another 2-4 minutes. Spoon teriyaki sauce over salmon in the last minute.
Assembly
  1. In serving bowls, place a portion of sushi rice in the center.
  2. Arrange roasted vegetables around the rice and top with glazed salmon.
  3. Drizzle with remaining teriyaki sauce and garnish as desired.

Notes

Choose skin-on salmon fillets for better moisture retention, and don't skip soaking the rice for fluffier texture. Make extra teriyaki sauce for other uses.