Why You’ll Love This Teriyaki Salmon Rice Bowl

• It’s a complete meal in one beautiful bowl. No need to fuss with multiple side dishes—your protein, carbs, and veggies are all layered together, making dinner time a breeze and cleanup even easier.
• The teriyaki glaze is next-level simple. We’re using a quick, homemade sauce that comes together in minutes and tastes infinitely better than anything from a bottle, with a perfect balance of sweet, salty, and umami.
• It’s incredibly versatile. Not a fan of salmon? Use chicken thighs. Out of cucumber? Toss in some steamed broccoli. This recipe is a fantastic template you can adapt based on what’s in your fridge.
• It feels like a treat but is genuinely wholesome. With omega-3 rich salmon and fresh vegetables, this bowl is nourishing without ever feeling like a compromise on flavor. It’s the best of both worlds.

Ingredients & Tools

• 2 salmon fillets (about 150g each), skin on or off
• 2 tbsp light soy sauce (or tamari for gluten-free)
• 2 tbsp mirin
• 1 tbsp sake (or dry sherry/extra mirin)
• 1 tbsp brown sugar
• 1 tsp grated fresh ginger
• 1 small garlic clove, grated
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 2 portions cooked Japanese short-grain rice
• 1 small cucumber, thinly sliced or julienned
• 2 spring onions, finely sliced
• 1 tbsp toasted sesame seeds
• Optional: shredded nori (seaweed), pickled ginger, edamame beans

Tools: A small saucepan, a baking tray lined with parchment paper (or a non-stick frying pan), a microplane or fine grater for the ginger and garlic.

The real heroes here are the salmon and the teriyaki trio—soy, mirin, and sake. Using fresh ginger and garlic makes a world of difference, giving the sauce a bright, aromatic kick that powdered versions just can’t match. A little goes a long way!

Serves: 2 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Pat that salmon dry! This is the single most important step for getting a beautiful sear and glaze. Use a paper towel to thoroughly dry the surface of the fillets before they hit the pan.
• What if I don’t have mirin or sake? No panic! For mirin, you can use a teaspoon of sugar dissolved in a tablespoon of dry white wine or even a little rice vinegar. For sake, dry sherry works, or you can just use a bit more mirin.
• Short-grain vs. long-grain rice. Japanese short-grain rice is stickier and clumps together slightly, which is ideal for bowls. If you only have jasmine or basmati, that’s fine—it’ll just be a fluffier, looser base.
• Get your mise en place. Have your sauce ingredients measured and your veggies prepped before you start cooking the salmon. Things move quickly once you begin, and you’ll thank yourself for being organised.

How to Make Teriyaki Salmon Rice Bowl

Serving Suggestions

Complementary Dishes

• A simple miso soup — The savoury, umami depth of miso is the perfect light starter to complement the rich salmon without overpowering it.
• A crisp wakame seaweed salad — This adds a fantastic briny, tangy element and another layer of oceanic flavour that pairs wonderfully with the fish.
• Steamed edamame pods with sea salt — Sometimes the simplest sides are the best. They’re fun to eat, add a pop of green, and their mild bean flavour is a great palate cleanser.

Drinks

• A cold, dry Japanese lager — The crisp, clean bubbles cut through the richness of the teriyaki glaze perfectly. It’s a classic pairing for a reason.
• Earl Grey tea (iced or hot) — The bergamot notes in the tea have a surprising affinity with the sweet and salty flavours of the dish, creating a really sophisticated combination.
• A citrusy Sauvignon Blanc — Look for one with notes of grapefruit and lime; its bright acidity will balance the sweetness of the sauce beautifully.

Something Sweet

• Green tea ice cream (matcha) — The slight bitterness of the matcha is a fantastic counterpoint to the meal’s sweetness, and it feels so refreshing.
• A few slices of fresh, ripe mango — This is a wonderfully simple and light option. The tropical sweetness feels like a natural progression from the flavours in the bowl.
• Dorayaki (red bean pancake) — If you want to lean fully into the Japanese theme, these sweet, pancake-like treats with a red bean paste filling are a delightful end note.

Top Mistakes to Avoid

• Mistake: Not drying the salmon. I’ve messed this up before too… a wet salmon fillet will steam instead of sear, and the glaze won’t stick properly. You’ll miss out on that beautiful caramelized texture.
• Mistake: Cooking the sauce over too high heat. Soy sauce and sugar burn easily. A gentle simmer is all you need to thicken the sauce without making it bitter.
• Mistake: Overcooking the salmon. Salmon continues to cook after you take it out of the pan. You want it to be just opaque and flaky in the centre, not dry and chalky. It’s better to slightly undercook it than overdo it.
• Mistake: Using cold rice. A rice bowl is all about contrast, but the base should be warm and comforting. Cold, clumpy rice straight from the fridge can really bring the dish down. Warm it through gently before assembling.

Expert Tips

• Tip: Let the salmon come to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking helps it cook more evenly, preventing a overcooked outside and a cold centre.
• Tip: Make a double batch of sauce. This teriyaki sauce is so good you’ll want to put it on everything—chicken, tofu, roasted vegetables. Make extra and store it in a jar in the fridge for up to a week.
• Tip: Use a fish spatula. If you cook fish regularly, a thin, flexible fish spatula is a game-changer. It slides right under the delicate fillet without breaking it, ensuring you get that beautiful, intact piece for your bowl.
• Tip: Add a splash of vinegar. For an extra layer of flavour, add a tiny splash (about half a teaspoon) of rice vinegar to your teriyaki sauce at the end. It brightens everything up and balances the sweetness.

FAQs

Can I make this with frozen salmon?
Absolutely! The key is to thaw it properly. Move it from the freezer to the fridge the night before. Never thaw salmon at room temperature or in water, as it can affect the texture. Once fully thawed, pat it extremely dry—even more so than fresh salmon, as frozen fish releases more moisture.

How can I tell when the salmon is perfectly cooked?
The best method is the touch test. Gently press the top of the salmon with your finger. If it feels soft and mushy, it’s undercooked. If it feels firm and springs back, it’s done. You can also peek at the thickest part; it should be opaque and flake easily. Remember, it will carryover cook for a minute or two after leaving the pan.

Is there a way to make this recipe gluten-free?
Easily! Just ensure you use tamari instead of standard soy sauce, as most soy sauce contains wheat. Double-check that your mirin is gluten-free (some brands add additives), or use the substitution mentioned earlier. The rest of the ingredients are naturally gluten-free.

Can I prepare any components ahead of time?
You sure can. The teriyaki sauce can be made up to a week in advance and stored in the fridge. The rice can be cooked a day ahead and gently reheated. You can also slice the cucumbers and spring onions and keep them in separate airtight containers in the fridge. The only thing best cooked fresh is the salmon itself.

My sauce is too thin/too thick. How can I fix it?
If it’s too thin, just simmer it for a few more minutes to reduce further. If it’s too thick—perhaps it cooled down and became like syrup—simply stir in a teaspoon of warm water at a time until it reaches a pourable consistency. It’s very forgiving!