Description
This Teriyaki Salmon Bowl recipe features perfectly pan-seared salmon fillets glazed with a homemade teriyaki sauce, served over a bed of steamed rice and topped with fresh radishes, cucumbers, avocado, and edamame. Garnished with sesame seeds and green onions, this balanced and flavorful meal combines savory, sweet, and fresh elements for a nourishing and satisfying bowl perfect for lunch or dinner.
Ingredients
Teriyaki Sauce
- 2 tablespoons sesame oil, divided
- 2 cloves garlic, grated
- 1/2 inch fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons warm water
- 3 tablespoons sesame seeds
Main Ingredients
- 1 pound fresh salmon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Vegetables and Sides
- 4 to 6 small radishes, thinly sliced
- 2 small cucumbers, diced
- 1 large avocado, diced
- 1 cup steamed edamame
- 2 cups cooked white or brown rice
Optional Toppings
- Sesame seeds
- Chopped chives
- Sliced green onions
- Spicy mayo
Instructions
- Prepare Teriyaki Sauce: Heat 1 tablespoon of sesame oil in a saucepan over medium heat. Add grated garlic and ginger, cooking for 2 minutes while stirring constantly to release their flavors.
- Simmer Sauce: Add soy sauce, mirin, and brown sugar to the saucepan. Increase heat to medium-high and gently simmer while stirring for 2 minutes to combine flavors.
- Thicken Sauce: Mix cornstarch with warm water in a small bowl to create a slurry. Whisk the slurry into the saucepan and continue whisking for 30 seconds until the sauce thickens.
- Finish Sauce: Remove the saucepan from heat, stir in 3 tablespoons of sesame seeds, and set the teriyaki sauce aside.
- Season Salmon: Pat the salmon dry with paper towels, then season both sides evenly with sea salt and black pepper.
- Cook Salmon: Heat the remaining 1 tablespoon of sesame oil in a large skillet over medium heat. Place the salmon fillets skin side up and cook for 2 minutes, then flip skin side down and cook for an additional 6 minutes.
- Glaze Salmon: Brush the salmon fillets with the prepared teriyaki sauce and cook for another minute, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Assemble Bowls: Divide cooked rice evenly into 4 bowls. Top each with one salmon fillet, then arrange radishes, cucumbers, avocado, and steamed edamame around the salmon. Garnish with optional sesame seeds, sliced green onions, and a drizzle of spicy mayo if desired.
Notes
- Use fresh salmon for best flavor and texture.
- You can substitute brown rice for a healthier option or white rice for a softer texture.
- The teriyaki sauce can be made ahead and refrigerated for up to 3 days.
- To make spicy mayo, mix mayonnaise with a bit of sriracha or chili paste to taste.
- Ensure salmon reaches an internal temperature of 145°F to ensure it is cooked safely.
- For a gluten-free version, substitute soy sauce with tamari.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
