# Teriyaki Salmon Rice Bowls

Teriyaki Salmon Rice Bowls — a easy recipe with 6 main ingredients, ready in about 30 min and serving 2. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 30 min
- **Serves:** 2
- **Difficulty:** easy
- **Tags:** dinner, seafood, asian, quick
- **Source:** https://savingrecipes.com/recipes/teriyaki-salmon-rice

## Ingredients

- 2 salmon fillets
- 1 cup rice
- 1 cucumber
- 2 carrots
- Teriyaki sauce
- Green onions
- Sesame seeds _(pantry staple)_

## Instructions

1. Cook rice. Ribbon the cucumber and shred carrots.
2. Pan-sear salmon 3–4 min per side; glaze with teriyaki in the last minute.
3. 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.


_Photo: Andy Li — CC0 (https://commons.wikimedia.org/wiki/File:TERIYAKI_SALMON_SALAD_-_Jonny%27s_2025-05-27.jpg)_