Pin It This Teriyaki Salmon Bowl is a vibrant and satisfying meal that perfectly balances the savory richness of glazed fish with the freshness of crisp vegetables. With its colorful presentation and harmonious blend of flavors, it’s a Japanese-inspired dish that brings a touch of restaurant-quality cooking to your home kitchen.
Pin It The key to this recipe lies in the contrast of textures—the flaky, succulent salmon fillets paired with the snap of julienned carrots and broccoli florets. Drizzled with a glossy, thickened sauce and served over a bed of fluffy jasmine rice, every bite is a delightful combination of sweet mirin, aromatic ginger, and garlic.
Ingredients
- Salmon: 4 salmon fillets (about 150 g each), skinless or skin-on; Salt and black pepper, to taste.
- Teriyaki Sauce: 60 ml (1/4 cup) soy sauce; 60 ml (1/4 cup) mirin; 2 tbsp brown sugar; 1 tbsp rice vinegar; 2 tsp sesame oil; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tsp cornstarch mixed with 2 tsp water (slurry).
- Vegetables: 1 red bell pepper, sliced; 1 carrot, julienned; 150 g (1 cup) broccoli florets; 100 g (1 cup) sugar snap peas; 2 tbsp vegetable oil.
- Rice: 300 g (1 1/2 cups) jasmine or sushi rice; 450 ml (1 3/4 cups) water.
- Garnishes: 2 tbsp sesame seeds; 2 spring onions, thinly sliced.
Instructions
- Step 1
- Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- Step 2
- While rice cooks, make the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in the cornstarch slurry and cook 1-2 minutes until thickened. Set aside.
- Step 3
- Season salmon fillets with salt and pepper. In a large nonstick skillet over medium-high heat, add a splash of oil and sear salmon fillets skin-side down (if using skin-on) for 3-4 minutes. Flip and cook another 2-3 minutes, or until just cooked through.
- Step 4
- Brush the salmon generously with the teriyaki sauce. Cook for 1 minute more, then remove from heat.
- Step 5
- In a wok or large skillet, heat vegetable oil over high heat. Stir-fry bell pepper, carrot, broccoli, and sugar snap peas for 3-4 minutes until just tender but still crisp.
- Step 6
- To serve, divide cooked rice between bowls. Top with stir-fried vegetables and teriyaki-glazed salmon. Drizzle extra sauce over the top and garnish with sesame seeds and spring onions if desired.
Zusatztipps für die Zubereitung
To ensure the best results, use a variety of tools like a nonstick skillet or grill pan for the salmon and a wok for high-heat stir-frying. Measuring cups and spoons are essential for getting the sauce balance just right. If you have any allergies, remember that soy sauce may contain wheat; a gluten-free alternative can be used as a substitute.
Varianten und Anpassungen
Feel free to swap the vegetables for what is currently in season, such as zucchini, mushrooms, or baby corn. For those looking for an even deeper flavor profile, consider marinating the salmon in half of the teriyaki sauce for about 15 minutes before you begin the cooking process.
Serviervorschläge
Garnish the completed bowls with a sprinkle of sesame seeds and sliced spring onions for a professional touch. This dish pairs exceptionally well with a crisp white wine, such as a Sauvignon Blanc, which complements the savory-sweet notes of the teriyaki glaze.
Pin It This Teriyaki Salmon Bowl is a wholesome and flavorful choice for anyone seeking a balanced meal. With its high protein content and fresh ingredients, it is sure to become a favorite in your healthy eating rotation.
Recipe FAQs
- → How do I prevent the salmon from drying out?
Cook salmon just until it flakes easily with a fork, about 2-3 minutes per side depending on thickness. The glaze also helps seal in moisture during the final minute of cooking.
- → Can I make the teriyaki sauce ahead of time?
Yes, prepare the sauce up to 3 days in advance and store in an airtight container in the refrigerator. Reheat gently before brushing over the cooked salmon.
- → What vegetables work best in this bowl?
Bell peppers, carrots, broccoli, and sugar snap peas provide excellent crunch and color. Feel free to substitute with zucchini, mushrooms, baby corn, or bok choy based on seasonality.
- → Is this suitable for meal prep?
Absolutely. Store components separately in airtight containers for up to 3 days. Reheat rice and vegetables gently, and briefly warm the salmon to maintain texture.
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon overnight in the refrigerator before cooking. Pat thoroughly dry with paper towels to ensure proper searing and glaze adhesion.