Description
This Teriyaki Salmon Bowl is a vibrant and flavorful dish featuring succulent pan-seared salmon glazed with a homemade teriyaki sauce. Served over steamed rice and accompanied by fresh radishes, cucumbers, avocado, and edamame, it offers a perfect balance of savory, sweet, and fresh flavors. Topped with sesame seeds and optional spicy mayo, this bowl makes a wholesome and satisfying meal ideal for lunch or dinner.
Ingredients
Scale
Teriyaki Sauce
- 2 tablespoons sesame oil, divided
- 2 cloves garlic, grated
- 1/2 inch fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 1 tablespoon corn starch
- 2 tablespoons warm water
- 3 tablespoons sesame seeds
Salmon & Bowl Ingredients
- 1 pound fresh salmon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 to 6 small radishes, thinly sliced
- 2 small cucumbers, diced
- 1 large avocado, diced
- 1 cup steamed edamame
- 2 cups cooked white or brown rice
- Optional toppings: sesame seeds, chopped chives, sliced green onions, spicy mayo
Instructions
- Prepare the Teriyaki Sauce: Heat 1 tablespoon of sesame oil in a saucepan over medium heat. Add grated garlic and ginger, cooking for about 2 minutes while stirring constantly to develop the flavors without burning.
- Simmer Sauce Ingredients: Add soy sauce, mirin, and brown sugar to the saucepan. Increase heat to medium-high and simmer gently for 2 minutes, stirring frequently to blend the flavors.
- Thicken the Sauce: Mix the cornstarch and warm water in a small bowl to create a slurry. Whisk the slurry into the simmering sauce and continue whisking for about 30 seconds until the sauce thickens to a glossy consistency.
- Add Sesame Seeds: Remove the sauce from heat and stir in the sesame seeds, then set aside.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Sprinkle sea salt and black pepper evenly over both sides to season the fish.
- Cook the Salmon: Heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Place salmon skin side up and sear for 2 minutes. Flip the salmon skin side down and cook for an additional 6 minutes.
- Glaze Salmon with Teriyaki Sauce: Brush the thickened teriyaki sauce onto the salmon fillets. Continue cooking for another minute or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Assemble the Bowls: Divide cooked rice among four bowls. Top each bowl with a salmon fillet, then evenly distribute radishes, cucumbers, avocado, and steamed edamame. Garnish with optional sesame seeds, chopped chives, sliced green onions, and a drizzle of spicy mayo if desired.
Notes
- Use fresh salmon for the best flavor and texture.
- Adjust the amount of brown sugar in the teriyaki sauce to control sweetness.
- Cook salmon carefully to avoid overcooking and drying it out.
- Serve immediately while salmon is warm and sauce is fresh for optimal taste.
- You can substitute brown rice for white rice to add fiber and nutrients.
- For a gluten-free version, use tamari instead of soy sauce.
