Quick & Fresh Teriyaki Salmon Bowl (Print version)
Glossy teriyaki salmon over rice with cucumber, edamame, avocado, carrots, and sesame for a fresh 30-minute bowl.
# Ingredients:
For the teriyaki salmon
01 -
1 1/4 lb (565 g) skinless salmon fillets, cut into 1 1/2-inch cubes
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
1 tablespoon neutral oil, such as avocado or canola oil
For the quick teriyaki glaze
05 -
1/3 cup (80 ml) low-sodium soy sauce
06 -
1/4 cup (60 ml) water
07 -
3 tablespoons honey
08 -
1 tablespoon rice vinegar
09 -
1 teaspoon toasted sesame oil
10 -
2 teaspoons grated fresh ginger
11 -
2 cloves garlic, finely minced
12 -
1 teaspoon cornstarch
For the bowls
13 -
3 cups (555 g) cooked jasmine rice or sushi rice, warm
14 -
1 cup (155 g) shelled edamame, cooked
15 -
1 English cucumber, thinly sliced
16 -
1 large carrot, shredded or cut into matchsticks
17 -
1 avocado, sliced or diced
18 -
2 scallions, thinly sliced
19 -
1 tablespoon toasted sesame seeds
20 -
Nori strips or lime wedges, optional for serving
# Instructions:
01 -
Whisk soy sauce, water, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a small bowl until smooth. Set it near the stove and whisk again before adding it to the pan.
02 -
Warm the rice and edamame. Slice the cucumber, shred the carrot, cut the avocado, and slice the scallions so the bowls are ready to assemble once the salmon is glazed.
03 -
Pat the salmon cubes dry with paper towels. Season with kosher salt and black pepper on all sides.
04 -
Heat oil in a large nonstick or well-seasoned skillet over medium-high heat. Add salmon in a single layer and cook for 2-3 minutes per side until browned and almost cooked through.
05 -
Reduce heat to medium-low. Pour in the teriyaki mixture and gently turn the salmon for 1-2 minutes, until the sauce bubbles, thickens, and coats the pieces. Remove from heat.
06 -
Divide warm rice among 4 bowls. Top with teriyaki salmon, edamame, cucumber, carrot, avocado, scallions, sesame seeds, and any extra pan glaze. Add nori or lime if using.
# Good to know:
01 -
Best served right after glazing while the salmon is warm and the toppings are crisp.
02 -
For meal prep, store salmon and rice separately from cucumber, avocado, and scallions.
03 -
Use tamari labeled gluten-free instead of soy sauce if needed.