Salmon Teriyaki Bowl
This delicious bowl features perfectly grilled salmon glazed with a savory teriyaki sauce, served over a bed of fluffy rice. Topped with fresh vegetables and a sprinkle of furikake, it’s a satisfying and flavorful meal.
Chef Notes: You can sub in your favorite seasonal green vegetables like green beans, zucchini. Avocado or edamame are great additions too! For sticky rice, you can use sushi rice or thai sticky rice, or use your favorite type and cook to package directions.
Yield: All recipes serve 2 people
Gather
8-12oz Salmon (4-6 oz per person portions)
¼ C Soy Sauce
¼ C Mirin
½ C Sake
1 bunch Scallions
1 bunch Broccolini/ Seasonal Vegetables
Furikake Rice Seasoning
1 C White Sticky Rice
Components
Salmon
Teriyaki Sauce
Scallions
Broccolini/Seasonal Vegetables
Furikake
Sticky Rice
Mise
Portion & season the salmon: Slice salmon into individual portions.
Make the teriyaki sauce: Combine ¼ C soy sauce, ¼ C mirin and ½ C sake in a small saucepan. Bring to a simmer and set aside.
Prepare veggies: Slice the scallions and blanch the broccolini ▸
Cook the rice: Rinse the rice under cold water to remove excess starch. Cover the 1 C rice with 1 ¼ C water. Bring to a simmer, cover and reduce to low, cooking until the rice is cooked through.
Finish
Season with salt and set aside.
Heat a large skillet over medium high heat. Add a few tablespoons of oil to coat the bottom of the pan.
Sear the salmon, skin side down, leaving it in place until the salmon skin naturally releases from the bottom of the pan. If you try to move the salmon and the skin still sticks, be patient!
Once the salmon skin releases from the pan, flip the fish over flesh side down and add the teriyaki sauce.
Stew the salmon in the teriyaki until cooked through, 3-5 minutes, trying to leave the salmon skin crispy by keeping it out of the teriyaki sauce.
Once the salmon is cooked through, serve the salmon portions over sticky rice, with broccolini, furikake rice seasoning and extra teriyaki sauce.