Teriyaki Salmon Bowl (Printable Version)

Flaky salmon with homemade teriyaki glaze over rice and colorful 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 tablespoons brown sugar
06 - 1 tablespoon rice vinegar
07 - 2 teaspoons sesame oil
08 - 2 garlic cloves, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon cornstarch mixed with 2 teaspoons 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 tablespoons vegetable oil

→ Rice

16 - 1.5 cups jasmine or sushi rice, uncooked
17 - 1.75 cups water

→ Garnishes

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

# Step-by-Step Instructions:

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 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 for 3-4 minutes. Flip and cook another 2-3 minutes until cooked through.
04 - Brush 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 sauce is silky and balanced, glossy enough to make everything look restaurant-quality without any fuss.
  • You can have dinner on the table in under forty minutes, which means weeknight cooking that doesn't feel rushed or compromised.
  • Everything cooks in separate pans simultaneously, so you're moving around the kitchen instead of standing over one burner waiting.
02 -
  • The salmon continues cooking even after you remove it from heat, so err on the side of slightly underdone rather than dry, which is a mistake I made my first time and will never repeat.
  • Don't skip rinsing the rice, because even five minutes of rinsing makes an actual difference in how fluffy and separate the grains turn out.
03 -
  • Make double the teriyaki sauce and keep it in a jar in your refrigerator because it's incredible on roasted vegetables, chicken, and even as a dipping sauce for dumplings.
  • If your cornstarch slurry doesn't thicken the sauce as much as you'd like, it's probably because you added cold ingredients to hot sauce, so stir it in slowly and let it cook for a full two minutes instead of rushing.
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