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Teriyaki Salmon Bowl

Teriyaki Salmon Bowl Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 lb salmon fillets
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 2 tbsp brown sugar
  • 1 garlic clove
  • 1 tsp grated fresh ginger
  • 1 tsp cornstarch mixed with 1 tbsp cold water (optional)
  • 2 cups cooked jasmine or sushi rice
  • 1/2 avocado
  • 1/2 cup sliced cucumber
  • 2 tbsp sliced scallions
  • 1 tsp toasted sesame seeds
  • neutral oil for the pan

Method
 

  1. Whisk soy sauce, mirin, sake, brown sugar, garlic, and ginger in a small bowl until the sugar dissolves, about 30 seconds. Set aside.
  2. Heat a slick of oil in a nonstick skillet over medium-high heat. Pat salmon dry, season lightly with salt, and place skin-side down. Cook 4 minutes until the skin is crisp and the edges are opaque.
  3. Flip the fillets, pour the teriyaki sauce into the pan, and reduce heat to medium-low. Simmer 2 to 3 minutes, spooning sauce over the salmon, until the fish flakes easily. If using the cornstarch slurry, whisk it in and cook 30 seconds more.
  4. Slice cucumber and avocado while the salmon cooks; warm the rice if needed.
  5. Divide rice between two bowls. Top with salmon, cucumber, and avocado. Spoon remaining pan sauce over the fish and scatter scallions and sesame seeds on top. Serve immediately.

Notes

Double the sauce ingredients if you like extra to drizzle over the rice. Leftover sauce keeps in a sealed jar in the fridge for a few days and is great brushed on grilled chicken or vegetables.