Salmon Teriyaki Rice Bowl

Name: Salmon Teriyaki Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1/2 cup soy sauce; 1/4 cup honey; 1/4 cup rice vinegar; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 tablespoon cornstarch; 2 tablespoons water; 4 salmon fillets; 2 cups jasmine rice, cooked; 1 cup broccoli florets, steamed; 1/2 cup carrots, julienned; Sesame seeds, for garnish; Green onions, sliced, for garnish

Highlighted under: Simple & Tasty Meals

I love preparing this Salmon Teriyaki Rice Bowl because it combines delicious flavors and is incredibly easy to make. The sweet and savory teriyaki sauce perfectly complements the tender salmon, while the fluffy rice provides the ideal base for the dish. Each bite is a delightful experience that transports me to my favorite sushi restaurant. I've enjoyed refining this recipe to balance the flavors and textures, making it a go-to meal for busy weekdays or relaxing weekends at home.

Created by

Lena

Last updated on 2026-02-07T17:22:28.029Z

When I first tried making a Salmon Teriyaki Rice Bowl at home, I was amazed by how simple yet satisfying it was. The key was to marinate the salmon in the homemade teriyaki sauce for at least 30 minutes, allowing the flavors to really soak in. This step made a huge difference in taste compared to store-bought sauces, and it kept the salmon moist while cooking.

Experimenting with garnishes like sesame seeds and green onions also added a lovely crunch and burst of freshness. I often make this bowl for family gatherings, and it's always a hit because everyone can customize their toppings while enjoying the rich flavors of the teriyaki. It's a cozy dish that brings smiles all around!

Why You Will Love This Recipe
Perfect balance of sweet and savory flavors
Fresh salmon combines beautifully with homemade teriyaki sauce
Easy to prepare, making it ideal for busy days or gatherings

Teriyaki Sauce Secrets

The teriyaki sauce is the heart of this dish, marrying the salmon with its sweet and savory profile. Using high-quality soy sauce enhances the umami flavor, while honey contributes not only sweetness but also a glossy finish once thickened. When simmering, keep an eye on the sauce; it should bubble gently rather than boil vigorously to prevent burning. Adjusting the rice vinegar can add a bright tang that complements the dish beautifully, so taste as you go and customize to your preference.

Cornstarch is your best friend here for achieving a perfect sauce consistency. If you notice your sauce is too thin, create a slurry with additional cornstarch and water, gradually stirring it in until the desired thickness is reached. The sauce should cling to the salmon, providing a delectable coating. If you prefer a spicier sauce, consider adding a dash of chili flakes or sriracha during cooking to elevate the flavor profile.

Perfectly Cooked Salmon

Getting the salmon right is crucial for your bowl. To avoid overcooking, look for a slight translucence at the center; it usually means the fish will be perfectly tender once resting. Make sure your grill or skillet is preheated to medium-high before placing the salmon; this creates a nice sear that locks in moisture and flavor. I find that using a bit of oil can prevent sticking, ensuring that your salmon fillets cook evenly and beautifully without falling apart.

If you find you have leftover salmon, store it responsibly! Place it in an airtight container in the fridge, where it should last for up to 3 days. When reheating, do so gently in a microwave or skillet on low heat to maintain its texture. Overheating can lead to dry salmon, so keep an eye on it and add a splash of water in the pan if you feel it’s drying out.

Serving and Variations

While this recipe shines with jasmine rice, consider experimenting with quinoa or brown rice for a different texture and nutrition profile. Both alternatives offer a nutty flavor that complements the teriyaki sauce well. Additionally, feel free to scale the vegetable servings; snap peas, bell peppers, or even sliced avocado can bring delightful freshness and color to your bowl, making it visually appealing as well as nutritious.

To elevate your meal further, serving it with pickled ginger or wasabi can give a nice contrast to the rich flavors of the salmon and teriyaki sauce. For a make-ahead option, prepare the teriyaki sauce and marinate the salmon the night before; this way, when you’re ready to cook, all the flavors mingle beautifully, streamlining your cooking process and ensuring a flavorful dish that you can whip up in no time.

Ingredients

For the teriyaki sauce

1/2 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon cornstarch
2 tablespoons water

For the salmon bowl

4 salmon fillets
2 cups jasmine rice, cooked
1 cup broccoli florets, steamed
1/2 cup carrots, julienned
Sesame seeds, for garnish
Green onions, sliced, for garnish

Instructions

Prepare the teriyaki sauce

In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer. In a small bowl, mix cornstarch with water, then add to the sauce. Cook until thickened, stirring constantly.

Marinate the salmon

Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Let marinate for at least 30 minutes.

Cook the salmon

Preheat the grill or skillet over medium-high heat. Cook the marinated salmon for about 4-5 minutes per side, or until cooked through. Brush with remaining teriyaki sauce while cooking.

Assemble the bowls

Divide the cooked rice among bowls. Top with salmon, steamed broccoli, and julienned carrots. Drizzle extra teriyaki sauce over the top.

Garnish and serve

Sprinkle sesame seeds and green onions on top for garnish. Enjoy your delicious Salmon Teriyaki Rice Bowl!

Pro Tips

For extra flavor, you can add a dash of chili oil to the teriyaki sauce for a spicy kick. Pair with a side of pickled ginger to enhance the tasting experience.

Storing Your Salmon Teriyaki Bowl

For the best texture and flavor, store leftover components separately. Keep the salmon in one airtight container and the rice and vegetables in another. When reheating, warm each component individually if possible, to maintain the freshness of the vegetables and the moisture of the salmon. This approach ensures that you enjoy the best version of your meal even a few days later.

If you want to save time, cook a larger batch of rice and vegetables at once, as they can easily be combined with different proteins for varied meals throughout the week. The teriyaki sauce can also be made ahead and stored in the fridge for up to a week, making it a great way to incorporate last-minute salmon dinners into your routine.

Scaling the Recipe

This Salmon Teriyaki Rice Bowl is easily scalable, whether feeding a crowd or just yourself. For larger gatherings, you can double the salmon and rice while maintaining the same proportion for the teriyaki sauce. However, keep in mind to cook the salmon in batches to avoid overcrowding the pan, which ensures even cooking and a nice sear on all sides.

If you're looking to make smaller portions, simply halve the ingredient amounts. This recipe is quite forgiving, as absolute precision isn’t necessary. For instance, using slightly less rice or adjusting the amount of teriyaki sauce based on personal preference won’t diminish the overall quality of the dish.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, just make sure to thaw it completely before marinating.

→ What can I substitute for rice vinegar?

You can use apple cider vinegar or white wine vinegar as alternatives.

→ Can I make the teriyaki sauce ahead of time?

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

→ Is there a vegetarian option for this recipe?

Yes, you can substitute salmon with tofu or tempeh, following the same marinating and cooking process.