teriyaki salmon rice bowl recipe

Written BySheba G Updated On
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The Best teriyaki salmon rice bowl recipe

I love making teriyaki salmon rice bowls because they are quick, healthy, and my whole family enjoys them. The salmon is glazed with a sweet and savory teriyaki sauce that my kids always ask for. This recipe is perfect for busy weeknights when you need a balanced meal everyone will eat without fuss. It is also a great way to get omega-3s and protein into your diet, and you can customize it with whatever veggies you have on hand.

Teriyaki Salmon Rice Bowl

4.8 from 1968 votes

A delicious and healthy teriyaki salmon served over fluffy rice with steamed broccoli and edamame. This bowl is packed with flavor and nutrients, making it a perfect weeknight dinner.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Salmon

4 salmon fillets (6 oz each)
1/2 cup low sodium soy sauce
1/4 cup mirin
2 tablespoons honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water

For the Rice Bowl

2 cups cooked white rice
2 cups steamed broccoli florets
1 cup shelled edamame
1 tablespoon sesame seeds
2 green onions, sliced

👨‍🍳Directions

1In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat.
2In a small bowl, mix cornstarch and water to make a slurry. Whisk into the sauce and cook until thickened, about 2 minutes. Remove from heat.
3Preheat oven to 400 degrees F. Line a baking dish with foil. Place salmon fillets in the dish and pour half of the teriyaki sauce over them, reserving the rest.
4Bake salmon for 12-15 minutes, or until it flakes easily with a fork.
5While salmon bakes, steam broccoli and edamame until tender, about 5 minutes.
6To assemble bowls, divide rice among 4 bowls. Top with salmon, broccoli, and edamame. Drizzle with reserved teriyaki sauce and garnish with sesame seeds and green onions.

🔧Equipment

Small saucepan
Whisk
Baking dish
Foil
Steamer basket
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 12g🥩Protein: 35g

📝Notes

For a gluten free option, use tamari instead of soy sauce. You can also add avocado or cucumber for extra crunch.

Watch Video Of How Teriyaki Salmon Rice Bowl Works

This teriyaki salmon rice bowl is a go to recipe in my house because it is easy to make and always hits the spot. It is perfect for a quick family dinner or even for a casual gathering with friends. I hope you give it a try and love it as much as we do.

❓ Frequently Asked Questions About Teriyaki Salmon Rice Bowl

1. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just thaw it completely in the refrigerator before cooking. Pat it dry with paper towels to remove excess moisture.

2. What can I substitute for mirin?

If you dont have mirin, you can use a mix of 1 tablespoon sake and 1 tablespoon sugar, or just use an extra tablespoon of honey.

3. How do I store leftovers?

Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

4. Can I make the teriyaki sauce ahead of time?

Absolutely. You can make the sauce up to a week in advance and keep it in the fridge. Just reheat it gently before using.

5. Is this recipe spicy?

No, this teriyaki salmon rice bowl is not spicy. If you want some heat, add a pinch of red pepper flakes to the sauce.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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