Quick Teriyaki Salmon Rice Bowls
A quick and easy teriyaki salmon rice bowl recipe perfect for busy weeknight dinners, featuring a sweet-savory glaze, tender salmon, fluffy rice, and fresh steamed veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 4 salmon fillets, skin-on or skinless, about 6 oz each
- 2 cups cooked jasmine or basmati rice
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 stalks green onions, thinly sliced
- 1 tablespoon sesame seeds
- About 2 cups mixed vegetables (broccoli, snap peas, or shredded carrots), steamed or sautéed
Instructions
- Cook the rice: Rinse 1 cup jasmine rice under cold water until clear. Add to a medium saucepan with 1 1/4 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer 15-18 minutes until tender. Remove from heat and let sit covered for 5 minutes.
- Prepare the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Set aside.
- Cook the salmon: Heat sesame oil in a non-stick skillet over medium-high heat. Pat salmon dry. Place salmon skin-side down if using skin-on, cook 4-5 minutes without moving. Flip and cook another 3-4 minutes until nearly cooked through.
- Glaze the salmon: Pour teriyaki sauce over salmon in the pan. Let it bubble and thicken, spooning sauce over salmon for 1-2 minutes until sticky and well-coated.
- Steam or sauté vegetables: Quickly steam broccoli and snap peas until bright green and tender, about 3-4 minutes, or sauté shredded carrots until soft but crisp.
- Assemble the bowls: Divide rice between four bowls. Top with teriyaki salmon and arrange steamed veggies on the side. Sprinkle with sliced green onions and toasted sesame seeds.
- Final touch: Drizzle any leftover pan sauce over the bowls for extra flavor.
Notes
Pat salmon dry before cooking to get a nice sear. Avoid overcrowding the pan for even cooking. Use fresh ginger for best flavor. Toast sesame seeds in a dry pan until golden and fragrant. Adjust sweetness of glaze to taste. If sauce thickens too fast, add a splash of water to loosen. Leftovers keep well refrigerated for 2-3 days; reheat gently with a splash of water or soy sauce to keep moist.
Nutrition
- Serving Size: 1 bowl (1 salmon fil
- Calories: 475
- Sugar: 10
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
Keywords: teriyaki salmon, salmon rice bowl, quick dinner, weeknight meal, easy salmon recipe, healthy dinner, Asian glaze, salmon recipe