Quick Weeknights

Teriyaki Salmon Rice Bowl

Name: Teriyaki Salmon Rice Bowl
Total time: 25 min
Yield: 2
Ingredients: 2 salmon fillets; Teriyaki sauce: 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake or rice wine, 1 tbsp sugar; 1 cup short-grain rice, cooked; 1 avocado, sliced; 1 cup edamame; 1 cucumber, sliced; 2 tbsp sesame seeds; Pickled ginger and sriracha to serve

⏱ 25 min👤 Serves 2

Instructions

Make teriyaki sauce: combine soy sauce, mirin, sake, and sugar in a small saucepan. Simmer 3-4 minutes until slightly thickened.
Pat salmon dry. Heat a skillet over medium-high. Place salmon skin-side down. Cook 4 minutes until skin is crispy. Flip and cook 2 minutes. Pour teriyaki sauce over salmon and let it glaze for 1 minute.
Build bowls: rice, then salmon, avocado, edamame, and cucumber arranged nicely. Spoon extra sauce over everything. Sprinkle sesame seeds.
Serve with pickled ginger and sriracha on the side.

Notes

Short-grain Japanese rice is stickier and works best for rice bowls. Cook it the night before if you want to make dinner in 10 minutes on a busy night.

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