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Teriyaki Salmon Rice Bowls

A delightful fusion of flavors featuring tender salmon glazed with a rich sauce, served over fluffy jasmine rice and fresh vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups jasmine rice Rinse until water runs clear
For the Salmon
  • 4 filets salmon, skinless or skin-on Choose high-quality salmon
  • 1/4 cup soy sauce Low-sodium recommended
  • 1-2 tablespoons honey
  • 1 tablespoon rice vinegar or lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon cornstarch (optional) For thickening the sauce
  • 1 tablespoon water (optional for cornstarch)
For Toppings
  • 1 cup cucumber, sliced
  • 1 cup shredded carrots
  • 1 whole avocado, sliced
  • 1 cup edamame
  • 2 tablespoons sesame seeds
  • 2 scallions sliced

Method
 

Preparation of Rice
  1. Rinse jasmine rice until the water runs clear, then cook according to package instructions.
Make the Sauce
  1. In a small bowl, whisk together soy sauce, honey, rice vinegar or lime juice, minced garlic, grated ginger, and cornstarch with water if using.
Cook the Salmon
  1. Pat the salmon dry with a paper towel and season it with salt and pepper.
  2. Heat a nonstick skillet over medium-high heat and add a splash of oil.
  3. Cook the salmon for about 3 to 4 minutes on each side until golden brown.
  4. Pour the sauce over the cooked salmon and let simmer for 30 to 60 seconds until the sauce thickens.
Assembly
  1. Assemble each bowl starting with rice, then top with salmon, fresh cucumber, shredded carrots, and sliced avocado.
  2. Drizzle with remaining sauce and sprinkle with sesame seeds and scallions.

Notes

Can be served with miso soup. Best enjoyed fresh.