The aroma of teriyaki sauce wafting through the kitchen always takes me back to cozy family dinners. Making teriyaki salmon bowls has become a beloved tradition in my home. This dish is quick, flavorful, and perfect for busy weeknights when you want something delicious without too much fuss.
With tender salmon, colorful vegetables, and fluffy jasmine rice, this dish satisfies both the stomach and the soul. It’s not just easy to prepare but also a crowd-pleaser. You can customize the toppings to fit your taste, making it truly your own.
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Why You’ll Love This Recipe
- Quick to Prepare: This recipe comes together in under an hour, making it ideal for busy weeknights.
- Flavorful Sauce: The homemade teriyaki sauce is rich, sweet, and savory, adding a delicious glaze to the salmon.
- Healthy Ingredients: Packed with salmon, veggies, and wholesome rice, this dish is nourishing and satisfying.
- Customizable: You can easily swap the vegetables or add different toppings to suit your preferences.
- Great for Meal Prep: These bowls store well, so you can enjoy leftovers for lunch or dinner throughout the week.
Ingredients You'll Need
- soy sauce – ½ cup. This is the base for the teriyaki sauce, providing that savory depth of flavor.
- rice vinegar – 2 tablespoons. It adds a touch of acidity that balances the sweetness of the sauce.
- light brown sugar – 2 tablespoons. This sweetens the teriyaki sauce, enhancing its overall flavor.
- honey – 1 tablespoon. Honey gives additional sweetness and a lovely glaze to the salmon.
- toasted sesame oil – 1 teaspoon. This oil provides a nutty flavor that complements the dish perfectly.
- garlic – 1-2 cloves, finely minced. Garlic adds warmth and richness to the teriyaki sauce.
- freshly grated ginger – 1 teaspoon. Ginger offers a zesty kick that brightens up the sauce.
- salt – ½ teaspoon. A little salt enhances the flavors of the other ingredients.
- crushed red pepper flakes – ½ teaspoon. This adds a slight spicy heat to the dish.
- cornstarch – 2 teaspoons. Used to thicken the teriyaki sauce to a perfect consistency.
- water – 2 tablespoons. It helps to create a slurry for thickening the sauce.
- salmon – 1 ½ pounds, skin removed and cut into 1-inch cubes. Salmon is the star of the dish, delivering rich flavors and healthy fats.
- cooked jasmine rice – 2 cups. This rice serves as a fluffy base for the bowl.
- shelled edamame – 1 cup, cooked. Edamame adds protein and a nice texture.
- English cucumber – 1 cup, sliced. Fresh cucumber brings a crunchy and refreshing element.
- carrots – 1 cup, julienned. Carrots add sweetness and color to the dish.
- Hass avocado – 1 medium ripe, sliced or cubed. Avocado adds creaminess and healthy fats.
- green onions – 1-2 tablespoons, thinly sliced. These make for a delightful garnish with a slight onion flavor.
- sesame seeds – 1-2 teaspoons. Sprinkle them on top for added crunch and visual appeal.
How to Make Teriyaki Salmon Bowls
Step 1: Prepare the Teriyaki Sauce
To make the teriyaki sauce, combine soy sauce, rice vinegar, brown sugar, honey, sesame oil, garlic, ginger, salt, crushed red pepper flakes, cornstarch, and water in a bowl. Whisk them together until fully combined and set aside.
Step 2: Preheat the Oven
Preheat the oven to 400°F (200°C). Optionally, you can line a baking tray with non-stick foil for easier cleanup.
Step 3: Marinate the Salmon
Place salmon cubes in a bowl and drizzle with 3-4 tablespoons of the prepared teriyaki sauce. Mix well to ensure all pieces are coated and let the salmon marinate for at least 30 minutes.
Step 4: Bake the Salmon
Place the marinated salmon cubes on the prepared baking tray. Bake for 9-12 minutes, or until the salmon is cooked to your liking. Allow it to rest on the baking sheet after baking.
Step 5: Thicken the Sauce
In a separate pan, bring the reserved teriyaki sauce to a gentle simmer. Mix cornstarch and water to make a slurry, then stir it into the sauce. Whisk until the sauce thickens, about 3 minutes.
Step 6: Prepare the Vegetables
While the salmon marinates, prepare the jasmine rice, edamame, cucumber, carrot, and avocado. Ensure everything is ready to assemble your bowls.
Step 7: Assemble the Bowls
Divide the cooked rice, edamame, cucumber, carrots, and avocado among four bowls.
Step 8: Serve
Top each bowl with the baked salmon. Drizzle with the thickened teriyaki sauce and garnish with green onions and sesame seeds. Serve immediately.
Pro Tips from My Kitchen
✓ Marinate Longer – If you have extra time, let the salmon marinate for up to an hour. This will enhance the flavor even more.
✓ Use Fresh Ingredients – Fresh garlic and ginger make a big difference in flavor compared to dried versions. Always opt for fresh if you can.
✓ Check the Salmon – The salmon is done when it flakes easily and is opaque in the center. Avoid overcooking to keep it tender.
✓ Adjust Spice Levels – You can easily adjust the amount of crushed red pepper flakes based on your taste. Add more if you enjoy a kick!
✓ Have Fun with Toppings – Feel free to add extra toppings like shredded nori, pickled veggies, or your favorite nuts for added texture and flavor.
Serving Ideas and Variations
- Serve with a side of steamed bok choy or broccoli for a complete meal that adds extra greens.
- Switch out the salmon for grilled chicken or tofu if you prefer a different protein.
- Drizzle additional sauces like sriracha or a spicy mayo over the bowls for extra flavor.
- For a different grain, try using quinoa or brown rice instead of jasmine rice for added nutrition.
Frequently Asked Questions About Teriyaki Salmon Bowls
Yes, tamari is a great gluten-free substitute for soy sauce in this recipe. It will provide a similar flavor profile without gluten.
The salmon is ready when it turns opaque and flakes easily with a fork. Check for an internal temperature of 145°F (63°C) for the best results.
Absolutely! You can make the teriyaki sauce in advance and store it in the refrigerator for up to a week, making your meal prep even easier.
To prevent this, check the salmon a few minutes before the recommended time. If it turns out overcooked, try adding a drizzle of the teriyaki sauce to keep it moist.
These teriyaki salmon bowls pair well with steamed vegetables, a light salad, or even miso soup for a balanced meal.
Teriyaki Salmon Bowls Recipe
Ingredients
- ½ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1-2 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 ½ pounds salmon, skin removed and cut into 1-inch cubes
- 2 cups cooked jasmine rice
- 1 cup shelled edamame, cooked
- 1 cup English cucumber, sliced
- 1 cup carrots, julienned
- 1 medium Hass avocado, sliced or cubed
- 1-2 tablespoons green onions, thinly sliced
- 1-2 teaspoons sesame seeds
Instructions
- Combine soy sauce, rice vinegar, brown sugar, honey, sesame oil, garlic, ginger, salt, crushed red pepper flakes, cornstarch, and water in a bowl. Whisk until fully combined and set aside.
- Preheat the oven to 400°F (200°C) and optionally line a baking tray with non-stick foil.
- Place salmon cubes in a bowl and drizzle with 3-4 tablespoons of the prepared teriyaki sauce. Mix well to ensure all pieces are coated and let marinate for at least 30 minutes.
- Place the marinated salmon cubes on the prepared baking tray and bake for 9-12 minutes, or until cooked to your liking. Allow to rest after baking.
- In a separate pan, bring the reserved teriyaki sauce to a gentle simmer. Mix cornstarch and water to make a slurry, then stir into the sauce. Whisk until thickened, about 3 minutes.
- While the salmon marinates, prepare the jasmine rice, edamame, cucumber, carrot, and avocado for the bowls.
- Divide the cooked rice, edamame, cucumber, carrots, and avocado among four bowls.
- Top each bowl with the baked salmon, drizzle with thickened teriyaki sauce, and garnish with green onions and sesame seeds. Serve immediately.
Notes
- For enhanced flavor, consider marinating the salmon longer, using fresh garlic and ginger, or trying different toppings such as shredded nori or pickled veggies.
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