Salmon Teriyaki Rice Bowl

Name: Salmon Teriyaki Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1/4 cup soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 2 teaspoons sesame oil; 1 teaspoon cornstarch mixed with 1 tablespoon water; 2 salmon fillets; 2 cups cooked jasmine rice; 1 tablespoon sesame seeds; 2 green onions, chopped; Steamed broccoli or other vegetables (optional)

Highlighted under: Simple & Tasty Meals

I absolutely love preparing this Salmon Teriyaki Rice Bowl because it’s quick, easy, and bursting with flavor! The combination of rich, savory salmon paired with sweet and tangy teriyaki sauce is a winning duo. Plus, it’s a fantastic way to enjoy a healthy meal that doesn’t compromise on taste. With just a few simple ingredients, I can whip up a satisfying bowl of rice and salmon that my whole family enjoys. It's perfect for busy weeknights when I want a delicious homemade meal in under 30 minutes!

Created by

Lena

Last updated on 2026-02-07T14:56:19.704Z

When I first tried making a Salmon Teriyaki Rice Bowl at home, I was amazed at how simple yet satisfying it turned out. I used fresh salmon fillets marinated in homemade teriyaki sauce, which truly elevated the flavors. The key is to sear the salmon skin-side down for that perfect crispiness while retaining the moistness of the fish.

One tip I found invaluable was cooking the rice in a little bit of the teriyaki sauce for an added layer of flavor. This small step transformed the dish and balanced perfectly with the tender salmon. I know you’ll love how delightful this bowl is when you recreate it!

Why You'll Love This Recipe
Succulent salmon that melts in your mouth
Deliciously sticky and savory teriyaki sauce
Quick and satisfying meal ready in under 30 minutes

Mastering the Teriyaki Sauce

The teriyaki sauce is the star of this dish, providing a harmonious balance of sweet, salty, and savory flavors. To achieve that glossy finish, it’s essential to whisk the cornstarch with water before adding it to the sauce. This prevents clumps, helping the sauce become smoothly thickened as it bubbles away on the stovetop. Keep an eye on it as it cooks; you want it to thicken just enough to cling to the salmon without being too gloopy.

You can easily adjust the sweetness or saltiness of the teriyaki sauce to match your personal preference. If you prefer a sweeter sauce, increase the amount of honey slightly, maybe starting with an additional half tablespoon. For a saltier kick, consider a low-sodium soy sauce, which can help control the overall sodium content. Remember to taste the sauce before pouring it over the salmon; a quick dip of a spoon can tell you if it needs more balance.

Choosing the Right Salmon

When selecting salmon, aim for fillets with bright, vibrant colors and a slightly moist appearance. Atlantic salmon tends to be richer and fattier, making it perfect for this recipe as it holds up well against the powerful teriyaki flavors. If you prefer a leaner option, wild-caught salmon is a great choice. Just keep in mind it may cook a bit faster, so adjust your cooking time to about 3-4 minutes for the skin-sid down, ensuring it remains moist and tender.

To enhance the flavor of the salmon, consider marinating it for 15-30 minutes in a bit of the teriyaki sauce prior to cooking. This additional step will deepen the flavor profile, allowing the sauce to infuse into the fish. However, if you're in a hurry, simply pouring the sauce over the salmon while cooking will still yield delicious results.

Serving Suggestions and Variations

While jasmine rice is a classic base for this Salmon Teriyaki Rice Bowl, feel free to experiment with other grain options like quinoa or brown rice for added texture and nutrition. If you're looking to cut carbs, cauliflower rice can serve as a light and fresh alternative that absorbs the sauce beautifully. It cooks quickly—about 3-5 minutes in a skillet—making it an excellent option for a healthier meal.

Don't hesitate to get creative with toppings or side dishes! Adding steamed broccoli not only complements the dish visually but also enhances its nutritional profile. Other options like sautéed bell peppers, snap peas, or even a sprinkle of diced avocado can bring a fresh element to the bowl. You can even switch up the protein and use skinless chicken thighs if you're looking for a change.

Ingredients

For the Teriyaki Sauce

1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water

For the Salmon Bowl

2 salmon fillets
2 cups cooked jasmine rice
1 tablespoon sesame seeds
2 green onions, chopped
Steamed broccoli or other vegetables (optional)

Enjoy customizing your rice bowl with your favorite veggies!

Instructions

Make the Teriyaki Sauce

In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil. Heat over medium heat until bubbling, then stir in the cornstarch mixture and cook for 1-2 minutes until thickened. Remove from heat and set aside.

Cook the Salmon

In a medium skillet, heat a bit of oil over medium-high heat. Place salmon fillets skin-side down and cook for 5-6 minutes until crispy. Flip and pour half of the teriyaki sauce over the salmon, cooking for an additional 3-4 minutes until cooked through.

Assemble the Bowl

In a bowl, add a generous serving of rice, place the salmon on top, and drizzle with remaining teriyaki sauce. Garnish with sesame seeds and green onions.

Savor the flavors of this delightful rice bowl!

Pro Tips

For an extra touch, consider adding pickled ginger or a sprinkle of seaweed on top of your rice bowl for added flavor and texture.

Tips for Storing and Reheating

If you have leftovers, store the components separately in airtight containers to maintain their individual textures. The salmon can be stored for up to two days in the fridge, while cooked rice can last for about four days. When reheating, methodically reheat the salmon in a skillet over low heat to avoid drying it out, drizzling a bit of teriyaki sauce over it to retain moisture as it warms.

For a quick meal prep strategy, you can make the teriyaki sauce ahead of time and keep it refrigerated for up to a week. When ready to use, simply warm the sauce gently in a saucepan or microwave before drizzling over your freshly cooked salmon.

Troubleshooting Common Issues

If your sauce ends up lumpy, don't worry! Simply remove it from the heat, and use an immersion blender to smooth it out, or pour it through a fine mesh sieve. This will help you achieve the silky consistency that's ideal for glazing the salmon and drizzling over the rice.

For those times when you accidentally overcook the salmon, consider chopping it into bite-sized pieces and mixing it with some extra teriyaki sauce and steamed vegetables. Serve this as a stir-fry style meal over rice to salvage it deliciously without losing any flavor.

Questions About Recipes

→ Can I use frozen salmon?

Yes, just make sure to thaw it completely before cooking to ensure even cooking.

→ What can I substitute for jasmine rice?

You can use brown rice or quinoa for a healthier alternative.

→ Can I make the teriyaki sauce in advance?

Absolutely! You can prepare the sauce ahead and store it in the fridge for up to a week.

→ Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce.