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Teriyaki Salmon Rice Bowls

Close-up of a Teriyaki Salmon Rice Bowl featuring a glazed salmon fillet over white rice with broccoli and carrots.
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A simple recipe for pan-seared teriyaki salmon served over rice with fresh vegetables.

Ingredients

Scale
  • 1 pound salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1 cup uncooked white rice or brown rice
  • 2 cups water (for rice)
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. Cook the rice according to package directions using 2 cups of water. Set aside and keep warm.
  2. Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  3. Whisk the cornstarch slurry into the simmering sauce. Cook for 1 minute until the sauce thickens slightly into a glaze. Remove from heat.
  4. Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper.
  5. Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if applicable) and sear for 4 to 5 minutes until the skin is crisp.
  6. Flip the salmon and cook for another 3 to 4 minutes, depending on thickness, until cooked through.
  7. During the last minute of cooking, brush half of the prepared teriyaki sauce over the salmon fillets.
  8. While the salmon cooks, steam or lightly sauté the broccoli florets and carrots until tender-crisp.
  9. Assemble the bowls: Divide the cooked rice among four bowls. Top each with a portion of the cooked vegetables and one salmon fillet.
  10. Drizzle the remaining teriyaki sauce over the salmon and rice. Garnish with sliced green onions and sesame seeds.

Notes

  • For crispier salmon skin, make sure the skillet is hot before adding the fish.
  • You can substitute the vegetables with snap peas or steamed edamame.
  • If you prefer baking, bake the salmon at 400 degrees Fahrenheit for 12-15 minutes, brushing with sauce halfway through.

Nutrition

Find it online: https://savorandpin.com/teriyaki-salmon-rice-bowls-recipe/