🍚 Teriyaki Salmon Rice Bowls
Ingredients
- 2 salmon fillets
- 1 cup rice
- 1 cucumber
- 2 carrots
- Teriyaki sauce
- Green onions
- Sesame seeds (pantry staple)
Instructions
- Cook rice. Ribbon the cucumber and shred carrots.
- Pan-sear salmon 3–4 min per side; glaze with teriyaki in the last minute.
- Build bowls: rice, salmon, veg; top with scallions and sesame.
Tips
- Glaze in the last minute only. Teriyaki is high in sugar and burns fast — brushed on early it blackens before the salmon is cooked.
- Put the salmon in skin-side down in a hot pan and then leave it alone. Moving it early tears the skin off.
- Rinse the rice until the water runs clear. Two minutes of work, and it's the difference between separate grains and a sticky clump.
Substitutions
- Salmon
- Any oily fish — trout, mackerel, arctic char. Chicken thighs also take teriyaki well; allow 6–7 minutes per side.
- Teriyaki sauce
- 3 tbsp soy sauce, 2 tbsp mirin and 1 tbsp sugar simmered 2 minutes. Use tamari for gluten-free.
- Cucumber and carrot
- Edamame, avocado, pickled ginger, shredded cabbage, or steamed broccoli.
- Rice
- Short-grain sushi rice is the best match. Brown rice works but takes 40 minutes.
Storage & reheating
Keeps 3 days refrigerated. Salmon is good cold in the bowl — reheating is what makes it dry and fishy. Cool the rice quickly and refrigerate within an hour.
Common questions
Is store-bought teriyaki sauce gluten-free?
Usually not — it's soy-based and most soy sauce contains wheat. Look for a tamari-based version or make your own.
Why is my salmon skin soggy?
Wet skin and a pan that isn't hot enough. Pat it bone dry, use a hot pan, and don't move it for the first 3 minutes.
Can I use frozen salmon?
Yes — thaw overnight in the fridge and dry it well. Cooking from frozen works but you won't get crisp skin.