Savory Teriyaki Glazed Salmon Bowl

Savory and sweet, this Teriyaki Glazed Salmon Bowl is a symphony of flavors and textures.

Pan-seared salmon fillets, smothered in a rich and sticky teriyaki glaze, sit atop a bed of fluffy Japanese rice, surrounded by a colorful medley of mixed greens, crunchy vegetables, and a sprinkle of sesame seeds and cilantro.

Ready Time

45 mins

Yields

7 servings

Ingredients

For the salmon:
1 3/4 pounds salmon fillet, skin removed, cut into 7 equal pieces
2 tablespoons cornstarch
For the teriyaki glaze:
1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons rice vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
For the bowls:
7 cups cooked Japanese rice
1 cup mixed greens
1 cup sliced red bell pepper
1 cup sliced carrots
1/2 cup sliced green onions
Sesame seeds and chopped fresh cilantro for garnish

Instructions

Preheat the oven to 400°F.

Line a baking sheet with parchment paper or aluminum foil.

In a shallow dish, mix together cornstarch and a pinch of salt.

Coat each salmon piece evenly with the cornstarch mixture, shaking off excess.

Place the coated salmon pieces on the prepared baking sheet, leaving about 1 inch of space between each piece.

Bake for 12-15 minutes or until cooked through.

Meanwhile, in a small saucepan, whisk together soy sauce, brown sugar, rice vinegar, olive oil, garlic, and ginger.

Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5-7 minutes or until the glaze has thickened slightly.

To assemble the bowls, divide the cooked Japanese rice among 7 bowls.

Top each bowl with a piece of baked salmon, then add mixed greens, sliced red bell pepper, sliced carrots, and sliced green onions.

Drizzle the teriyaki glaze over the salmon and garnish with sesame seeds and chopped fresh cilantro.

Serve immediately.

Notes

Make sure to not overcrowd the baking sheet when cooking the salmon, as this can affect the even cooking of the fish.

Use short-grain Japanese rice for the best results, as it will hold its shape and provide a nice contrast in texture to the soft salmon and crunchy vegetables.

To toast sesame seeds, simply place them in a small dry skillet over medium heat, stirring frequently, until lightly browned and fragrant.

For a spicy kick, add some sliced red pepper flakes to the teriyaki glaze during the last minute of simmering.

If you can’t find fresh ginger, you can substitute with 1 teaspoon of ground ginger.

However, keep in mind that the flavor will be slightly different.

You can prep the vegetables and cook the rice ahead of time, but it’s best to cook the salmon just before assembling the bowls to ensure optimal flavor and texture.