Salmon Teriyaki Rice Bowls

Name: Salmon Teriyaki Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 4 (6 oz) salmon fillets, skin-on; Salt and black pepper to taste; 1 tablespoon olive oil; 1/4 cup soy sauce (low sodium); 3 tablespoons water; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon grated fresh ginger; 2 cloves garlic, minced; 1 teaspoon cornstarch; 3 cups cooked jasmine rice; 2 cups steamed broccoli florets; 1 tablespoon sesame seeds; 2 green onions, thinly sliced

Published Date: 4/6/2026

Ingredients

4 (6 oz) salmon fillets, skin-on
Salt and black pepper to taste
1 tablespoon olive oil
1/4 cup soy sauce (low sodium)
3 tablespoons water
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon cornstarch
3 cups cooked jasmine rice
2 cups steamed broccoli florets
1 tablespoon sesame seeds
2 green onions, thinly sliced

Instructions

In a small bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch until the sugar and cornstarch are completely dissolved. Set aside.
Pat the salmon fillets dry with a paper towel to ensure a good sear. Season both sides generously with salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, add the salmon fillets skin-side up. Sear undisturbed for 4 minutes, then carefully flip the fillets and cook for an additional 3 minutes.
Reduce the heat to medium-low. Pour the prepared teriyaki sauce mixture into the skillet with the salmon. Let it simmer for 2 to 3 minutes, spooning the sauce over the salmon continuously, until the glaze thickens and coats the fish beautifully.
Divide the cooked jasmine rice and steamed broccoli evenly among four bowls. Place a glazed salmon fillet into each bowl, drizzle with any remaining sauce from the pan, and garnish with sesame seeds and sliced green onions.

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