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Teriyaki Salmon Rice Bowl

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 520
A flavorful and healthy bowl combining glazed salmon, rice, and fresh vegetables, perfect for a quick weeknight dinner.

Ingredients

Salmon

  • 4 fillets salmon fillets (about 6 oz / 170g each), fresh or frozen
  • 2 cups cooked white or brown rice (about 400g)

Sauce

  • 1/4 cup soy sauce (60ml), low-sodium recommended
  • 3 tablespoons honey (60g), or maple syrup as substitute
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 2 tablespoons rice vinegar (30ml), or white vinegar as backup
  • 1 teaspoon toasted sesame oil (5ml)
  • 1 teaspoon cornstarch (3g)

Vegetables

  • 1 cup steamed broccoli florets (90g)
  • 1/2 cup shredded carrots (60g)
  • 2 stalks green onions, sliced
  • 1 tablespoon sesame seeds (optional, for garnish)

Optional toppings

  • to taste sliced avocado, pickled ginger, Sriracha drizzle

Instructions 

  • Cook rice according to package instructions (15-20 minutes).
  • Whisk soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Mix cornstarch with cold water and add to sauce.
  • Cook salmon in a skillet over medium-high heat for 4-5 minutes per side until cooked through. Remove and set aside.
  • Pour sauce into skillet, cook until thickened (~3 minutes), then return salmon to coat with glaze for 1-2 minutes.
  • Steam broccoli and carrots until tender (~5 minutes). Assemble bowls with rice, veggies, salmon, and garnish with green onions and sesame seeds.

Notes

For extra flavor, add sliced avocado or a Sriracha drizzle on top.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: Japanese
Keyword: Salmon