Why You’ll Love This Teriyaki Salmon Rice Bowl

• It’s a complete meal in one bowl. No need to juggle multiple side dishes. Your protein, carbs, and veggies are all right here, mingling together in perfect harmony.
• The homemade teriyaki sauce is a game-changer. It’s so simple to whisk together, and the flavor is far superior to any bottle you can buy—less sugary, more complex, and you control the salt.
• It’s incredibly versatile. Don’t have salmon? Use chicken thighs. Not a fan of broccoli? Swap in green beans or snap peas. This recipe is a fantastic template for whatever you have on hand.
• It feels like a treat but is genuinely wholesome. With good fats from the salmon and a rainbow of vegetables, this bowl is as nutritious as it is delicious. It’s the kind of meal that leaves you feeling satisfied and happy.

Ingredients & Tools

• 2 (6-ounce) skin-on salmon fillets
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 2 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1 cup uncooked jasmine or sushi rice
• 1 head broccoli, cut into small florets
• 1 large carrot, julienned or grated
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil (like avocado or grapeseed)

Tools: A small saucepan, a baking sheet, a mixing bowl, a whisk, and a fine-mesh sieve for rinsing the rice.

The quality of your salmon really matters here—look for fresh, bright-colored fillets. And that fresh ginger and garlic? They’re non-negotiable for the best, most vibrant teriyaki flavor. A little goes a long way.

Serves: 2 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Pat that salmon dry! This is the secret to getting a beautiful sear and preventing the fish from steaming. Use a paper towel to thoroughly dry the skin and flesh side right before cooking.
• Rinse your rice until the water runs clear. This removes excess surface starch, which is the key to achieving separate, fluffy grains instead of a sticky, gummy mess. It’s a simple step with a huge payoff.
• Don’t skip toasting the sesame seeds. Toasting them in a dry pan for just a minute or two until fragrant unlocks a nutty, deep flavor that raw seeds just don’t have. It’s a tiny effort for a massive flavor boost.
• Grate your ginger with a microplane. You’ll get the most flavor and a paste-like consistency that incorporates seamlessly into the sauce, with no annoying fibrous bits.

How to Make Teriyaki Salmon Rice Bowl

Serving Suggestions

Complementary Dishes

• A simple cucumber salad — The cool, crisp, and slightly tangy flavor of thinly sliced cucumbers in a rice vinegar dressing provides a refreshing contrast to the rich, warm bowl.
• Steamed edamame sprinkled with sea salt — It’s a fun, interactive starter that keeps the meal light and adds a pop of green and a bit of extra protein.
• Miso soup — A small cup of classic miso soup makes the whole meal feel like a restaurant-quality experience, adding a comforting, savory depth.

Drinks

• Iced green tea — The slight bitterness and clean finish of green tea cut through the sweetness of the teriyaki sauce beautifully without overpowering the salmon.
• A crisp, dry Riesling — If you’re enjoying a glass of wine, a slightly off-dry Riesling has the acidity to balance the dish and a hint of sweetness that mirrors the sauce.
• A light lager or Japanese beer — The carbonation and mild hop character are a classic pairing for teriyaki, cleansing the palate between each delicious bite.

Something Sweet

• Mochi ice cream — These little chewy, icy treats are the perfect finale. The subtle sweetness and fun texture are a light ending that doesn’t weigh you down.
• Sliced fresh mango — Simple, fresh, and vibrant. The tropical sweetness of mango feels like a natural progression from the flavors in the bowl.
• Green tea ice cream — It’s a classic for a reason. The earthy, slightly bitter notes of matcha are a sophisticated and delicious contrast to the meal you just enjoyed.

Top Mistakes to Avoid

• Mistake: Not rinsing the rice. This is the number one reason for gummy, sticky rice. That cloudy water is starch, and if you don’t rinse it off, the rice grains will clump together as they cook.
• Mistake: Adding the cornstarch directly to the hot sauce. It will instantly form lumps that are almost impossible to get rid of. Always, always make a slurry with cold water first—it’s the secret to a silky-smooth sauce.
• Mistake> Overcooking the salmon. Broilers are powerful, so keep a very close eye on it. Overcooked salmon becomes dry and chalky. Remember, it will continue to cook a little after you take it out of the oven, so err on the side of slightly underdone.
• Mistake: Skipping the veggie prep. Cutting the broccoli into similarly sized florets ensures they all cook at the same rate. You don’t want some pieces mushy while others are still raw.

Expert Tips

• Tip: Let the salmon come to room temperature. If you have time, take the salmon out of the fridge 15-20 minutes before cooking. This helps it cook more evenly, preventing a overcooked outside and a cold center.
• Tip> Make a double batch of teriyaki sauce. It keeps wonderfully in the fridge for up to two weeks. You can use it for chicken stir-fries, as a glaze for meatballs, or even as a dipping sauce for dumplings.
• Tip: Add a splash of mirin. If you have it, add a tablespoon of mirin (a sweet Japanese rice wine) to your teriyaki sauce. It adds a lovely complexity and a traditional flavor note.
• Tip: Get creative with your bowl toppings. Think pickled ginger, sliced avocado, shredded nori (seaweed), or even a soft-boiled egg. This recipe is your canvas—have fun with it!

FAQs

Can I use a different type of fish?
Absolutely! This method works beautifully with firm white fish like cod, halibut, or sea bass. Just keep a close eye on the cooking time, as thinner fillets will cook much faster than salmon. The teriyaki glaze is a friend to all kinds of seafood.

How do I store and reheat leftovers?
Store the components separately if you can. Keep the salmon, rice, and veggies in airtight containers in the fridge for up to 2 days. To reheat, I recommend gently warming the salmon in a toaster oven or a regular oven at a low temperature to avoid making it rubbery. The microwave can work for the rice and veggies, but it’s harsh on the fish.

Is there a way to make this recipe gluten-free?
Yes, it’s very easy! Simply ensure you use tamari instead of regular soy sauce, as tamari is typically wheat-free. Also, double-check that your other ingredients, like the rice vinegar, are certified gluten-free. The rest of the recipe is naturally gluten-free.

My sauce is too thick/thin. How can I fix it?
If it’s too thick, just whisk in a teaspoon of warm water at a time until it reaches your desired consistency. If it’s too thin, you likely didn’t simmer it long enough after adding the cornstarch slurry. Put it back on the heat and let it bubble for another minute or two, whisking constantly, until it thickens.

Can I cook the salmon in a pan instead of under the broiler?
Definitely! Heat a tablespoon of oil in a non-stick or cast-iron skillet over medium-high heat. Place the salmon skin-side up (if it has skin) and sear for 4-6 minutes, until a golden crust forms. Flip, brush with sauce, and cook for another 2-4 minutes, or until cooked to your liking. You can steam the broccoli separately while the salmon cooks.