Teriyaki Salmon Bowl

Savor the perfect harmony of flavors with this Teriyaki Salmon Bowl, a dish that brings a vibrant splash of color and nutrition to your dinner table. Tender salmon fillets are glazed in a rich, savory-sweet homemade teriyaki sauce, creating a succulent centerpiece served over a bed of fluffy rice and crunchy, stir-fried vegetables.

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Preparing this bowl is as much about the process as it is about the final taste. The aroma of sizzling ginger and garlic as the sauce thickens sets the stage for a meal that feels like a special treat but is simple enough for any day of the week.

Ingredients

• Salmon: 4 salmon fillets (about 150 g each), skinless or skin-on, salt and black pepper to taste.
• Teriyaki Sauce: 60 ml soy sauce, 60 ml mirin, 2 tbsp brown sugar, 1 tbsp rice vinegar, 2 tsp sesame oil, 2 garlic cloves (minced), 1 tsp fresh ginger (grated), 1 tsp cornstarch mixed with 2 tsp water.
• Vegetables: 1 red bell pepper (sliced), 1 carrot (julienned), 150 g broccoli florets, 100 g sugar snap peas, 2 tbsp vegetable oil.
• Rice: 300 g jasmine or sushi rice, 450 ml water.
• Garnishes: 2 tbsp sesame seeds, 2 spring onions (thinly sliced).

Instructions

Step 1

Rinse the rice under cold water until the 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.

Step 2

While rice cooks, make the teriyaki sauce: 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.

Step 3

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, or until just cooked through.

Step 4

Brush the salmon generously with the teriyaki sauce. Cook for 1 minute more, then remove from heat.

Step 5

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.

Step 6

To serve, 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.

Zusatztipps für die Zubereitung

For an even more intense flavor, you can marinate the salmon fillets in half of the teriyaki sauce for about 15 minutes before cooking. This allows the savory-sweet notes to penetrate deep into the fish.

Varianten und Anpassungen

This recipe is highly customizable. Feel free to swap the vegetables based on what is in season; zucchini, mushrooms, or baby corn all work beautifully in the stir-fry mix.

Serviervorschläge

Serve this vibrant bowl immediately while the vegetables are crisp and the salmon is hot. It pairs excellently with a crisp white wine, such as a Sauvignon Blanc, to balance the richness of the teriyaki glaze.

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This Teriyaki Salmon Bowl is a testament to how simple ingredients can create a restaurant-quality meal at home. It is a satisfying, wholesome dish that provides a perfect balance of protein, healthy fats, and fresh produce.

Recipe Questions & Answers

→ What makes the teriyaki sauce authentic?

Traditional teriyaki sauce combines soy sauce, mirin, and sugar for that characteristic glossy glaze. Adding rice vinegar provides brightness while garlic and ginger add aromatic depth. The cornstarch slurry creates the perfect thick, coating consistency.

→ Can I use other fish instead of salmon?

Yes, this glaze works beautifully with other fatty fish like tuna steaks, mahi-mahi, or sea bass. Thinner white fish fillets like cod or tilapia also work but reduce cooking time to 2-3 minutes per side to prevent drying out.

→ What vegetables work best in this bowl?

Broccoli, bell peppers, snap peas, and carrots provide color and crunch. You can substitute zucchini, mushrooms, baby corn, edamame, or bok choy based on availability. Aim for vegetables that maintain texture when quickly stir-fried.

→ How do I know when the salmon is perfectly cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should turn opaque pink and feel slightly firm but still moist. Avoid overcooking as the fish will become dry.

→ Can I make this ahead for meal prep?

Components store well separately for 3-4 days. Keep rice, salmon, and vegetables in airtight containers. Reheat gently in the microwave or enjoy cold. Store extra teriyaki sauce separately and drizzle just before serving to maintain texture.

→ Is this gluten-free?

Standard soy sauce contains wheat, but you can make this gluten-free by substituting tamari or coconut aminos. All other ingredients including mirin, rice vinegar, and fresh vegetables are naturally gluten-free. Always check labels to be certain.