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.
Servings 4
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).