Teriyaki Salmon Rice Bowl

Description

Teriyaki Salmon Rice Bowl

Craving a quick, healthy, and flavor-packed dinner? This Teriyaki Salmon Rice Bowl is a favorite for good reason! The tender, perfectly crispy teriyaki salmon, paired with fluffy rice and fresh veggies, brings an energizing twist to your weeknight meals. Whether you cook the salmon in an air fryer, grill, or oven, the result is irresistibly juicy and full of umami flavors. Customize your toppings to make it your own, from avocado to mango, or even swap the rice for cauliflower rice for a low-carb version.

2 salmon fillets
¼ cup soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp brown sugar
2 cups cooked rice
1 carrots, sliced
½ cucumber, sliced
1 red onion, diced
Fresh cilantro for garnish

Directions:
1. Mix soy sauce, rice vinegar, sesame oil, and brown sugar to make teriyaki sauce.
2. Marinate salmon in teriyaki sauce for 15 mins.
3. Cook salmon until crispy.
4. Assemble with rice, veggies, and salmon.

Prep Time: 25 mins
Kcal: 400 kcal per serving

Step-by-Step Guide

Follow these detailed instructions for a perfect Teriyaki Salmon Rice Bowl every time.

1. In a small bowl, whisk together ¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp brown sugar until the sugar dissolves. This is your homemade teriyaki sauce.
2. Place 2 salmon fillets in a shallow dish and pour half of the teriyaki sauce over them, ensuring they are fully coated. Reserve the other half of the sauce. Let the salmon marinate at room temperature for 15 minutes.
3. While the salmon marinates, prepare your vegetables. Thinly slice 1 carrot and ½ a cucumber. Finely dice ¼ of a red onion. Set aside.
4. Cook the salmon. For an air fryer: Preheat to 400°F (200°C). Cook skin-side down for 8-10 minutes. For an oven: Preheat to 425°F (220°C). Bake on a lined sheet for 12-15 minutes. For a pan: Heat oil over medium-high and cook skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until crispy and cooked through.
5. While the salmon cooks, gently heat the reserved teriyaki sauce in a small saucepan for 2-3 minutes until slightly thickened.
6. Fluff 2 cups of cooked rice. Divide between two bowls. Top with the sliced carrots, cucumber, and red onion.
7. Place the cooked salmon on top of the veggies. Drizzle the warmed teriyaki sauce over everything. Garnish with fresh cilantro.

Serving Suggestions

This bowl is highly customizable. For added creaminess, top with sliced avocado or a drizzle of sriracha mayo. For a tropical twist, add diced mango or pineapple. Sprinkle with sesame seeds or chopped peanuts for extra crunch. For a low-carb option, swap the rice for cauliflower rice or a bed of leafy greens like spinach or kale.

How-to Summary

Create a simple teriyaki sauce from soy sauce, vinegar, sesame oil, and sugar. Marinate salmon briefly, then cook until crispy. Assemble bowls with rice, fresh veggies (carrot, cucumber, onion), the cooked salmon, and a final drizzle of sauce. Garnish with cilantro.

Frequently Asked Questions

Can I use a different type of fish?
Yes, this method works great with firm white fish like cod or halibut. Adjust cooking times slightly as thinner fillets may cook faster.

How can I make this gluten-free?
Ensure you use tamari or a certified gluten-free soy sauce in place of regular soy sauce.

Can I make the sauce ahead of time?
Absolutely. The teriyaki sauce can be stored in an airtight container in the refrigerator for up to one week. Give it a good stir before using.

What’s the best way to get crispy salmon skin?
Pat the salmon fillet completely dry before marinating. When cooking, start skin-side down in a hot pan or air fryer and do not move it until the skin releases easily.

How should I store leftovers?
Store components separately in airtight containers in the fridge for up to 2 days. The salmon is best reheated gently in an oven or air fryer to maintain texture.

Common Mistakes to Avoid

• Over-marinating the salmon: Marinating for more than 30 minutes can cause the fish to become mushy due to the acid in the vinegar.
• Overcrowding the pan: When pan-searing, cook salmon in a single layer with space between fillets to ensure proper crisping, not steaming.
• Skipping the sauce reduction: Gently heating the reserved sauce thickens it slightly, allowing it to coat the ingredients better instead of running to the bottom of the bowl.
• Using warm rice straight from the cooker: Let your rice sit for a few minutes and fluff it with a fork. This prevents it from becoming gummy when assembled.

Conclusion

This Teriyaki Salmon Rice Bowl is a testament to how simple ingredients can create a restaurant-quality meal at home. It’s a balanced, flavorful, and highly adaptable dish that fits into a healthy lifestyle without sacrificing satisfaction. With the detailed steps and tips provided, you’re equipped to master this recipe and make it a reliable favorite for any busy weeknight. Enjoy the perfect combination of savory, sweet, and fresh in every bite.