Teriyaki Salmon Bowls with Sesame Rice and Crispy Vegetables
Teriyaki Salmon Bowls
Glazed salmon over sesame rice with fresh vegetables. A restaurant-quality bowl that's easy to make at home and packed with flavor.
Nutrition (per serving)
Teriyaki salmon bowls are my go-to dinner when I want something that tastes impressive but doesn't require hours in the kitchen. There's something magical about the balance of sweet and savory teriyaki glaze against the buttery richness of salmon. It's the kind of dish that feels special enough for entertaining, yet simple enough for a Tuesday night when you're tired from work.
What I love most about these bowls is their versatility. You can prep the components ahead and assemble them fresh, making them perfect for meal prep or quick weeknight dinners. The sesame rice base is nutty and slightly sweet, while the crisp vegetables add texture and freshness. Every element works together beautifully, creating a bowl that's not just delicious but genuinely good for you.
Ingredients
- Salmon fillets:4 pieces
- Soy sauce:6 tbsp
- Mirin:4 tbsp
- Rice vinegar:2 tbsp
- Honey:2 tbsp
- Garlic cloves, minced:2 pieces
- Fresh ginger, minced:1 tbsp
- Sriracha:1 tsp
- Sesame oil:1 tbsp
- Short-grain white rice:2 cups
- Water:3 cups
- Sesame seeds, white:2 tbsp
- English cucumber, julienned:1 piece
- Purple cabbage, shredded:1.5 cups
- Frozen edamame, shelled:1 cup
- Green onions, sliced:3 pieces
- Pickled ginger:¼ cup
- Olive oil:2 tbsp
Instructions
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Prepare the teriyaki glaze by whisking together soy sauce, mirin, rice vinegar, honey, minced garlic, fresh ginger, and sriracha in a small bowl. Set aside.
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Cook the rice according to package directions. Once cooked and still warm, drizzle with sesame oil and fold in 1 tablespoon of sesame seeds.
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Pat salmon fillets dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
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Cook salmon skin-side up for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes. Pour the teriyaki glaze over the salmon and simmer for 1-2 minutes, spooning the glaze over the top until the salmon is glazed and caramelized.
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Blanch the edamame in boiling salted water for 3 minutes, then drain and set aside.
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Assemble bowls: divide the sesame rice among four bowls, creating a slight well in the center. Top each with a glazed salmon fillet, then arrange cucumber, purple cabbage, edamame, and pickled ginger around the bowl.
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Sprinkle with remaining sesame seeds, top with sliced green onions, and serve immediately.
Tips & Notes
- Don't move the salmon too much when cooking skin-side up — let it get golden and crispy for better texture and flavor.
- You can make the teriyaki glaze up to three days ahead and keep it refrigerated. Just reheat gently before using.
- If mirin isn't available, you can substitute with a tablespoon of honey and 3 tablespoons of soy sauce mixed together.
- For meal prep, cook the rice and vegetables ahead, but assemble the bowls just before eating to keep everything fresh and the rice warm.
- Try adding a drizzle of sriracha mayo or spicy mayo on the side for extra flavor if you like heat.
