Salmon Teriyaki Bowl
Glazed teriyaki salmon fillet over sushi rice with edamame, avocado, pickled ginger, and a drizzle of sriracha mayo.
Details
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, grated
- 1 clove garlic, grated
- 3 cups cooked sushi rice
- 1 cup shelled edamame
- 1 avocado, sliced
- Pickled ginger
- Sesame seeds
- Sriracha mayo, for drizzling
Instructions
- 1
Mix soy sauce, mirin, rice vinegar, honey, ginger, and garlic for the teriyaki sauce.
- 2
Heat an oiled skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes until a golden crust forms.
- 3
Flip and cook 2-3 minutes more. Pour teriyaki sauce into the pan and let it bubble and glaze the salmon, basting with a spoon.
- 4
Cook until the sauce is thick and sticky and the salmon is cooked to your liking (medium is ideal).
- 5
Build bowls: sushi rice, edamame, avocado, pickled ginger.
- 6
Place glazed salmon on top. Drizzle with sriracha mayo and sprinkle with sesame seeds.
About This Recipe
The glistening sheen of a perfectly glazed teriyaki salmon, a hallmark of Japanese culinary artistry, takes center stage in this vibrant bowl. Teriyaki, a traditional cooking method meaning 'glossy grill,' refers to the characteristic luster imparted by the soy-based glaze. This dish beautifully marries the rich, omega-3 packed salmon with a harmonious balance of sweet, savory, and umami flavors derived from soy sauce, mirin, honey, and fresh aromatics. The key to its success lies in developing that sticky, caramelized glaze on the salmon, often achieved by broiling or pan-frying after marinating. Complementing the succulent fish are perfectly seasoned sushi rice, tender edamame, creamy avocado, and the sharp, palate-cleansing bite of pickled ginger, all brought together with a final flourish of sesame seeds and a spicy-creamy sriracha mayo. It's a testament to the elegant simplicity of Japanese home cooking, offering a complete, nourishing meal that is both visually appealing and deeply satisfying. For variations, consider swapping salmon for chicken or firm tofu, or adding blanched asparagus for extra greens. A warm bowl of miso soup or a crisp cucumber salad would make an ideal accompaniment to this flavorful and easily customizable bowl.
Tips & Tricks
- • For that signature 'teri' glaze, pat your salmon fillets very dry before searing or broiling. Once the sauce has reduced to a syrupy consistency, brush it over the salmon during the last few minutes of cooking, allowing it to caramelize without burning.
- • If salmon isn't available or preferred, this recipe works beautifully with pan-seared chicken thighs, firm tofu, or even thick slices of portobello mushroom, ensuring they're well-coated in the teriyaki glaze.
- • The teriyaki sauce can be made several days in advance and stored in the refrigerator. While cooked salmon is best enjoyed fresh, leftover rice and edamame can be stored separately and combined for a quick lunch the next day, though the avocado should be added fresh.
- • Enhance the meal by pairing this bowl with a light, crisp sake or a refreshing Japanese sencha green tea. A side of lightly dressed cucumber salad with a rice vinegar dressing would also provide a delightful textural contrast.
Nutrition Facts
Per serving (approximate)