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Easy Teriyaki Salmon Rice Bowl Recipe

Close-up of a healthy salmon rice bowl featuring glazed salmon pieces, steamed broccoli, and shredded carrots over white rice.
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Make this quick and flavorful teriyaki salmon rice bowl for a satisfying weeknight dinner. You get perfectly cooked salmon over fluffy rice with simple toppings.

Ingredients

Scale
  • 1 lb salmon fillets, skin removed
  • 1/4 cup low sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 3 cups cooked white or brown rice
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots
  • 2 green onions, sliced for garnish
  • 1 tablespoon sesame seeds for garnish

Instructions

  1. Prepare the teriyaki sauce: In a small saucepan, combine the soy sauce, water, brown sugar, rice vinegar, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  2. Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 minute. Remove from heat and set aside.
  3. Cook the salmon: Season the salmon fillets lightly with salt and pepper. Heat 1 teaspoon of oil in a non-stick skillet over medium-high heat. Place the salmon in the hot skillet and sear for 3 to 4 minutes per side, until cooked through and flaky.
  4. Slice the cooked salmon into bite-sized pieces.
  5. Assemble the bowls: Divide the cooked rice among four bowls. Arrange the steamed broccoli and shredded carrots around the rice.
  6. Top each bowl with the sliced teriyaki salmon. Drizzle the reserved teriyaki sauce generously over the salmon and rice.
  7. Garnish with sliced green onions and sesame seeds before serving immediately.

Notes

  • For a quick meal, use pre-cooked microwaveable rice.
  • If you prefer baked salmon, brush the fillets with half the sauce and bake at 400 degrees F for 12-15 minutes.
  • Substitute brown rice with cauliflower rice for a low carb salmon rice alternative.

Nutrition

Find it online: https://carlacooking.com/salmon-rice-bowl-teriyaki-recipe/