Teriyaki Salmon Bowl
Teriyaki salmon bowl layers sticky glazed salmon over rice with crunchy veggies—the USA takeout-style weeknight bowl you can make at home. Glaze salmon to 145°F, then assemble bowls for high-protein comfort that ranks in searches year-round.
🛒Ingredients
- 4 salmon fillets (4–5 ounces each) or 1 1/4 pounds salmon, cut into portions
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons mirin or rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 3 cups cooked white or brown rice
- 2 cups steamed broccoli
- 1 cup shredded carrots
- 1 avocado, sliced
- Sesame seeds and green onions
- 1 tablespoon oil for cooking salmon
🔧Kitchen Tools Needed
- Skillet
- Small saucepan
- Instant-read thermometer
- Rice cooker or pot
📝Instructions
- 1
Whisk soy sauce, honey, mirin/vinegar, ginger, garlic, and sesame oil in a small saucepan. Simmer 2 minutes; stir in cornstarch slurry until glossy. Reserve half for bowls.
- 2
Pat salmon dry. Heat oil in a skillet over medium. Cook salmon 3–4 minutes per side, brushing with remaining glaze, until 145°F in the thickest part.
- 3
Divide rice among bowls. Add broccoli, carrots, and avocado. Top with salmon; drizzle reserved glaze.
- 4
Finish with sesame seeds and green onions.
- 5
Refrigerate components within 2 hours up to 2 days (salmon) / 4 days (rice/veg); reheat salmon and rice to 165°F.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Store-bought teriyaki?
Yes—use about 1/2 cup; still cook salmon to 145°F.
Meal prep?
Pack rice/veg separate from avocado; reheat salmon to 165°F before serving.
Low sugar?
Use less honey and a splash more vinegar.
Brown rice time?
Cook rice first; keep warm while salmon finishes.
Food safety?
Salmon 145°F; leftover reheats 165°F; fridge within 2 hours.
