Prepare to embark on a culinary journey as you explore the flavors of this Teriyaki Salmon Bowl.
Indulge in the Ultimate Teriyaki Salmon Bowl
If you’re in search of a mouthwatering and simple dish to whip up at home, look no further. Our Teriyaki Salmon Bowl is an explosion of flavors and textures that’s sure to tantalize your taste buds. This recipe boasts flaky, moist, and utterly scrumptious teriyaki-glazed salmon served on a bed of delectable sushi rice, accompanied by edamame, creamy avocado slices, and a sprinkling of sesame seeds and scallions. Best of all, it’s not only incredibly tasty but also a healthy, gluten-free option suitable for a delightful lunch or a cozy dinner for two.
Ingredients for Your Teriyaki Salmon Bowl
Gather the following for a culinary masterpiece:
- 1 lb (450g) salmon filets, cut into chunks
- 1 cup (180g) sushi rice
- 3 tablespoons rice vinegar
- 1/2 teaspoon salt
- 1 tablespoon honey
- 1 teaspoon brown sugar
- 2 teaspoons gluten-free tamari (or soy sauce, or Nuoc Mam)
- 1 teaspoon sesame oil
- 1/2 teaspoon grated garlic
- 1/2 teaspoon grated ginger
- 1 tablespoon Sriracha, optional (or any hot sauce you prefer)
- 4 scallions, chopped
- 2 tablespoons sesame seeds
- 5 oz (150g) edamame beans
- 1 avocado, sliced
Savor the Teriyaki Salmon Delight
If you’re a salmon lover, you’re in for a treat with this Teriyaki Salmon Bowl. Cooking salmon is a breeze, requiring no lengthy marination time, yet delivering a burst of flavors. The teriyaki-glazed salmon emerges flaky, moist, and utterly delicious when combined with sushi rice, creamy avocado, edamame, scallions, and our exquisite homemade teriyaki sauce.
Creating Your Teriyaki Salmon Masterpiece
Making your own Teriyaki Salmon Bowl is a breeze. Follow these simple steps:
- Begin by preparing the sushi rice according to the package instructions, and for an extra touch of flavor, add a dollop of butter to the rice.
- While the rice cooks, combine rice vinegar, brown sugar, and salt in a small bowl, stirring until the sugar and salt dissolve in the vinegar. Once the rice is cooked, drizzle the dressing over it, and gently mix to coat the rice evenly.
- Divide the cooked rice into two bowls, covering two-thirds of each base. Sprinkle the rice with sesame seeds, leaving the remaining third to feature edamame and avocado slices.
- For the Teriyaki sauce, blend honey, sesame oil, tamari (or soy sauce), garlic, ginger, and Sriracha in a small bowl.
- In a skillet over medium heat, heat a tablespoon of oil and add the diced salmon filets. Quickly sear the salmon on all sides, then pour the Teriyaki sauce over it.
- Increase the heat to high, ensuring the salmon is thoroughly coated in the Teriyaki sauce, and sprinkle the scallions on top. Continue cooking over high heat for a few minutes, stirring occasionally, until the salmon is glazed and cooked to your liking. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. If you desire, serve the Teriyaki salmon bowl with extra tamari soy sauce on the side. Enjoy!
Additional Tips for Your Teriyaki Salmon Sushi Bowl
- This Teriyaki salmon sushi bowl is versatile and can be enjoyed hot, cold, or at room temperature.
- Feel free to incorporate more veggies such as sautéed snow peas, sugar snap peas, or asparagus.
- If you want to explore different proteins, try this recipe with tofu, chicken, or beef in place of salmon.
- Opt for brown rice instead of sushi rice for an added fiber boost.
Storing Your Teriyaki Salmon Leftovers
Your Teriyaki salmon can be stored in the refrigerator for up to 2 days in an airtight container. Reheat gently in the microwave or enjoy it at room temperature.
Baking Teriyaki Salmon in the Oven
If the stovetop method doesn’t suit you, consider baking the teriyaki salmon in the oven while the rice cooks. Marinate the salmon in the Teriyaki sauce briefly, then place the salmon fillet on a sheet pan or baking pan and bake at 400ºF (200ºC) for 15-20 minutes, until cooked through. Flake the salmon with a fork and serve it over the rice bowls.
Deliciously Irresistible Teriyaki Salmon Bowl Recipe
|Salmon Filets||1 lb (450g), cut into chunks||1. Begin by preparing the sushi rice according to package instructions. Add a dollop of butter for extra flavor.|
|Sushi Rice||1 cup (180g)||2. Mix rice vinegar, brown sugar, and salt in a small bowl. Drizzle this dressing over the cooked rice and gently mix to coat evenly.|
|Rice Vinegar||3 tablespoons||3. Divide the cooked rice into two bowls, covering two-thirds of each base. Sprinkle sesame seeds on the rice, leaving the remaining third for edamame and avocado slices.|
|Salt||1/2 teaspoon||4. Prepare the Teriyaki sauce by blending honey, sesame oil, tamari (or soy sauce), garlic, ginger, and Sriracha in a small bowl.|
|Honey||1 tablespoon||5. In a skillet over medium heat, add a tablespoon of oil and sear the diced salmon filets quickly on all sides. Pour the Teriyaki sauce over the salmon.|
|Brown Sugar||1 teaspoon||6. Increase the heat to high, ensuring the salmon is thoroughly coated in the Teriyaki sauce, and sprinkle the scallions on top. Continue cooking over high heat for a few minutes, stirring occasionally, until the salmon is glazed and cooked to your liking. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Serve with extra tamari soy sauce on the side if desired. Enjoy!|
|Tamari (or Soy Sauce)||2 teaspoons|
|Sesame Oil||1 teaspoon|
|Grated Garlic||1/2 teaspoon|
|Grated Ginger||1/2 teaspoon|
|Sriracha (Optional)||1 tablespoon (or hot sauce)|
|Scallions||4 scallions, chopped|
|Sesame Seeds||2 tablespoons|
|Edamame Beans||5 oz (150g)|
Enjoy creating your Teriyaki Salmon Bowl, and don’t forget to explore variations and additional tips for a personalized experience.