Salmon Teriyaki Bowl

A delicious salmon teriyaki bowl is a bowl recipe favorite. Perfectly seared salmon, hearty brown rice, and bright veggies make an all-in-one meal you’ll want to make over and over again.

What is there not to love about this bowl of deliciousness?

We’ve got seared salmon…check; nutty chewy brown rice…check; colorful veggies…check; and the best teriyaki sauce ever…check! What more can you ask for?!

This all-in-one bowl offers up delicious flavors with a guilt-free meal.

This post is about how to make the best salmon teriyaki bowl.

Salmon Teriyaki Bowl

What do I need to make this salmon rice bowl?

To make this recipe, you need:

• Salmon Fillets
• Brown Rice (or Jasmine or Basmati Rice)
• Vegetables: Red Bell Pepper, Carrots, Broccoli
• Scallions (optional)
• Sesame Seeds (optional)
• Teriyaki Sauce Ingredients
  • Soy Sauce
  • Water
  • Rice Vinegar
  • Light Brown Sugar
  • Fresh Ginger
  • Garlic
  • Sesame Oil
  • Cornstarch + Water (slurry)

How do I make this salmon bowl?

1. Make the Rice

Start by making the rice. This will take the longest amount of time to cook so it’s best to get this going before making the chicken or veggies. You can choose to make brown rice, basmati rice, or jasmine rice. This can be done in a rice cooker or stovetop. 

If you choose to make basmati rice, try this Fluffy and Simple Basmati Rice Recipe | The Only Recipe You Need.

Is brown rice more your preference? Simply follow the exact steps but use a ratio of 2 cups of water for every 1 cup of brown rice (and allow it to simmer for 45 minutes). 

Plan to make jasmine rice instead? Just follow the exact steps as the basmati rice but use only 1 ¼ cup water for every 1 cup of jasmine rice (and only let it simmer with the lid on for about 12-15 minutes).

2. Make the Teriyaki Sauce and Prep Veggies

Next, mix together the cornstarch and water to make a slurry. Then mix the remaining teriyaki sauce ingredients in a bowl, mix in the slurry, and set aside.

Prep the vegetables by washing and chopping them and put them in a strainer or colander in a pot of boiling water to steam. You can use frozen veggies here too! Alternatively, you can quickly cook the veggies with a little oil in a hot pan until slightly tender.

3. Cook the Salmon

First, pat dry the salmon. Then, season the “presentation” (skinless) side with salt and pepper.

The “presentation” side gets seared first so it creates a nice sear or crust to it.

Next:

1. Set a large, flat pan on medium-high heat. Add the oil and wait until the oil is hot (the oil may smoke a little bit). It is key that the oil is hot because that is what creates the desirable sear on the salmon.
2. Gently place the salmon fillets in the pan with the seasoned side down. Allow the fish to sear for 5-7 minutes WITHOUT moving it.
3. After 5-7 minutes, use a spatula and ensure the salmon is not stuck to the pan. Use tongs and gently flip the salmon fillets over. Lower the heat to medium-low.
4. Allow the fillets to cook the rest of the way for another 5-7 minutes (depending on the thickness of the fillet). They are done when the center is no longer opaque and the salmon is flaky.

4. Assemble the Bowl

Now, it’s time to assemble the salmon bowl. Put a heaping scoop of rice in the bowl, add the vegetables and set a fillet of salmon teriyaki on top. Add any extra sauce atop the vegetables and rice. Garnish with scallions and sesame seeds if you desire.

If you like this recipe, you may enjoy these other recipes:

• Simple Chicken Teriyaki Recipe
• Homemade Teriyaki Sauce Recipe
• The Easy Peanut Sauce You Will Love

Or this other salmon recipe: Unforgettable Salmon Tacos With Slaw.

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This post was about how to make the best salmon teriyaki bowl.

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5 from 2 votes

Salmon Teriyaki Bowl

A delicious salmon teriyaki bowl is a bowl recipe favorite. Perfectly seared salmon, hearty brown rice, and bright veggies make an all-in-one meal you'll want to make over and over again.

Course Main Course

Cuisine Asian

Keyword salmon teriyaki bowl

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Author Rihana

Ingredients

Salmon

• 4 salmon fillets 6 ounces, each
• 2 tablespoons canola or vegetable oil
• salt and pepper to taste
• 2 tablespoons scallions, thinly sliced optional, garnish
• 2 teaspoons sesame seeds optional, garnish

Rice

• 1 ½ cups brown rice see notes for jasmine or basmati rice
• 3 cups water
• ⅓ teaspoon salt

Teriyaki Sauce

• ½ cup soy sauce
• ¼ cup water
• 2 tablespoons rice vinegar
• ½ cup light brown sugar
• 2 teaspoons garlic minced
• 2 teaspoons fresh ginger minced
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch + 2 tablespoons water

Vegetables

• 2 cups broccoli florets fresh or frozen
• 2 red bell peppers in slices
• 2 carrots in slices

Instructions

Rice

• Rinse the rice in a bowl and drain with a strainer or in a colander.

  Put the rice, water, and salt in a medium saucepan on medium-high heat until it boils.
• Lower the heat to a low simmer and put the lid on. Let simmer for about 45 minutes, until all of the water is absorbed.
• Remove from heat and allow it to steam for another 10 minutes, keeping the lid on.

  Fluff the rice when ready to serve.

Vegetables

• Put the veggies in a strainer over a pot of boiling water with a lid to steam the veggies until tender. About 5 minutes.

  Alternatively, saute the vegetables with 2 teaspoons of oil until just tender.

Teriyaki Sauce

• Put all of the ingredients in a small mixing bowl, except for the cornstarch and 2 tablespoons of water.
• Make a slurry by mixing the cornstarch and water separately and add it to the mixture. Set the teriyaki sauce aside.

Salmon

• Pat dry the salmon. Then, season the"presentation" (skinless) side with salt and pepper.

  The "presentation" side gets seared first so it creates a nice sear or crust to it.
• Set a large, flat pan on medium-high heat. Add the oil and wait until the oil is hot (the oil may smoke a little bit).

  Using tongs, gently place the salmon fillets in the pan with the seasoned side down. Allow the fish to sear for 5-7 minutes WITHOUT moving it.
• After 5-7 minutes, use a spatula and ensure the salmon is not stuck to the pan.

  Using tongs, gently flip the salmon fillets over. Lower the heat to medium-low. Allow the fillets to cook the rest of the way for another 5-7 minutes (depending on the thickness of the fillet).

  They are done when the center is no longer opaque and the salmon is flaky.

Assemble the Bowl

• Scoop rice into a bowl, place a salmon fillet on top and some vegetables on the side.

  Drizzle some teriyaki sauce over the salmon and vegetables. Garnish with scallions and sesame seeds if you desire. Enjoy!

Notes

If you choose to make basmati rice, try this Fluffy and Simple Basmati Rice Recipe | The Only Recipe You Need.

• If you choose to make jasmine rice, just follow the exact steps as the basmati rice but use only 1 ¼ cup water for every 1 cup of jasmine rice (and only let it simmer with the lid on for about 12-15 minutes).