Teriyaki Salmon Bowl (Printable Version)

Glazed salmon with vegetables over fluffy rice

# Ingredient List:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skinless or skin-on
02 - Salt and black pepper, to taste

→ Teriyaki Sauce

03 - 1/4 cup soy sauce
04 - 1/4 cup mirin
05 - 2 tablespoons brown sugar
06 - 1 tablespoon rice vinegar
07 - 2 teaspoons sesame oil
08 - 2 garlic cloves, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon cornstarch mixed with 2 teaspoons water

→ Vegetables

11 - 1 red bell pepper, sliced
12 - 1 carrot, julienned
13 - 1 cup broccoli florets
14 - 1 cup sugar snap peas
15 - 2 tablespoons vegetable oil

→ Rice

16 - 1.5 cups jasmine or sushi rice
17 - 1.75 cups water

→ Garnishes

18 - 2 tablespoons sesame seeds
19 - 2 spring onions, thinly sliced

# Directions:

01 - Rinse rice under cold water until 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.
02 - 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 cornstarch slurry and cook 1-2 minutes until thickened. Set aside.
03 - Season salmon fillets with salt and pepper. In a large nonstick skillet over medium-high heat, add oil and sear salmon skin-side down for 3-4 minutes. Flip and cook 2-3 minutes until cooked through.
04 - Brush salmon generously with teriyaki sauce. Cook for 1 minute more, then remove from heat.
05 - 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 tender but still crisp.
06 - 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.

# Expert Tips:

01 -
  • The teriyaki glaze comes together in under five minutes and makes your kitchen smell absolutely incredible.
  • It's elegant enough for guests but so simple that weeknight dinners feel less like cooking and more like treating yourself.
02 -
  • Don't overcook the salmon; it will continue cooking slightly after you remove it from heat, and overcooked salmon tastes like a sad sponge instead of the tender, buttery thing it should be.
  • The cornstarch slurry is essential for a proper glaze, so don't try to thicken the sauce with heat alone or you'll end up with something too thin to stick to the fish.
03 -
  • Pat your salmon dry with a paper towel before searing it; any moisture will prevent that golden crust from forming and is honestly the most common reason people's salmon turns out pale.
  • Keep your cornstarch slurry separate until the last second and stir it well right before adding it to the sauce, because cornstarch settles quickly and you want it evenly distributed.
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