Teriyaki Salmon Rice Bowl
Teriyaki glazed salmon served over steamed rice with avocado, edamame and sesame. Simmering the teriyaki sauce down until it visibly thickens before glazing the salmon is what lets it cling to the fish in a glossy coat, rather than running off as a thin, watery liquid.
Total time
15 min
Prep
5 min
Cook
10 min
Difficulty
easy
Cuisine
American
comfort
Ingredients
4salmon fillets
teriyaki glaze: 4 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tbsp sugar, 1 tsp cornflour
steamed jasmine rice
1avocado, sliced
1 cupedamame, shelled
pickled ginger and sesame seeds
spring onion
Instructions
1
Simmer teriyaki glaze until thick.
2
Pan-fry salmon skin-side down 4 min; flip 2 min; glaze.
3
Build bowls with rice, salmon, avocado, and edamame.
4
Garnish with ginger, sesame, and spring onion.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
173
Protein
11.9g
Fat
11.3g
Carbs
8.5g
Fiber
5.6g
Sodium
18mg
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