Description
A vibrant and flavorful Teriyaki Salmon Bowl featuring tender salmon fillets glazed in a homemade teriyaki sauce, served over steamed rice with fresh radishes, cucumber, avocado, and edamame. This balanced bowl combines sweet, savory, and fresh elements for a satisfying and nutritious meal perfect for weeknight dinners.
Ingredients
Teriyaki Sauce
- 2 tablespoons sesame oil, divided
- 2 cloves garlic, grated
- 1/2 inch fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 1 tablespoon corn starch
- 2 tablespoons warm water
- 3 tablespoons sesame seeds
Salmon & Seasoning
- 1 pound fresh salmon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Bowl Ingredients
- 4 to 6 small radishes, thinly sliced
- 2 small cucumbers, diced
- 1 large avocado, diced
- 1 cup steamed edamame
- 2 cups cooked white or brown rice
Optional Toppings
- Sesame seeds
- Chopped chives
- Sliced green onions
- Spicy mayo
Instructions
- Prepare Teriyaki Sauce: Heat one tablespoon of sesame oil over medium heat in a saucepan. Once hot, add the grated garlic and ginger and cook for 2 minutes, stirring constantly.
- Simmer Sauce Ingredients: Add the soy sauce, mirin, and brown sugar to the pot. Increase heat to medium-high and simmer gently for 2 minutes, stirring often to blend the flavors.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and warm water to make a slurry. Add this to the saucepan and whisk continuously for about 30 seconds until the sauce thickens.
- Finish Sauce: Remove the pot from heat, stir in sesame seeds, and set the teriyaki sauce aside.
- Season the Salmon: Pat salmon fillets dry with paper towels. Sprinkle the sea salt and black pepper evenly over the salmon.
- Cook Salmon: Heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Place the salmon skin side up in the skillet and cook for 2 minutes. Flip to skin side down and cook an additional 6 minutes.
- Glaze Salmon: Brush the cooked salmon fillets generously with the teriyaki sauce. Cook for another minute until the salmon easily flakes with a fork and reaches an internal temperature of 145°F.
- Assemble Bowls: Divide cooked rice evenly among four bowls. Place one salmon fillet in each bowl, then top with radishes, cucumbers, avocado, and steamed edamame. Garnish with optional sesame seeds, sliced green onions, and a drizzle of spicy mayo as desired.
Notes
- Use either white or brown rice according to preference for a healthier option.
- Ensure salmon is cooked to an internal temperature of 145°F for food safety.
- Mirin adds sweetness and depth; if unavailable, a mix of sake and sugar can be substituted.
- For a spicier kick, add more spicy mayo or include red pepper flakes in the sauce.
- To save time, teriyaki sauce can be prepared in advance and refrigerated for up to 3 days.
