Teriyaki Salmon Rice Bowls

Hello! Welcome to Sunday Supper on Djalali Cooks. I have an absolutely delicious and easy recipe for you today, Teriyaki Salmon Rice Bowls! I love a rice bowl, especially for its easy-customization. You can add whatever veggies you like or need to use up. Make it more like a rice salad, by adding a bunch of fresh or sautéd greens, steamed broccoli, carrots, green beans, snow peas…whatever you like! Today, I am adding edamame (soy beans), avocado and pickled ginger. This is a great Sunday Supper, or make it for meal prep through the week, it’s great served cold or hot. Let’s do it!

Sauces

Start by getting your rice going. It will take the longest, and it’s fine to sit and keep warm while you work on the salmon. I am making 1 cup of sushi (or other short grain) rice in my Zojirushi Rice Cooker. While that’s getting started, whisk together rice vinegar, brown sugar and 1 teaspoon of kosher salt. This is a dressing for the rice to make it sushi rice.

Then, in a separate small bowl we will make the teriyaki sauce. Whisk together honey, soy sauce, and toasted sesame oil. With a rasp grater, grate 1 clove of garlic and a 1/2-inch chunk of fresh ginger into the teriyaki sauce. Whisk that together and add up to 1 tablespoon of Sriracha sauce. Give it a taste and add another splash of soy sauce, if needed. Set the teriyaki sauce aside.

Salmon

Get everything prepped: Take the salmon filets and slice each filet lengthwise and then crosswise to create 1-inch cubes of salmon. Set the salmon aside. I have shelled fresh edamame; typically you can find edamame frozen. If you can’t find it, substitute with snow peas, or steamed green beans. Thinly slice 3-4 scallions.

When the rice is done, stir the rice vinegar and brown sugar mixture into the rice and set aside.

Salmon Teriyaki

Heat a 12-inch skillet over medium-high heat. Drizzle in about 1 tablespoon of olive oil. When the oil is shimmery, transfer the salmon cubes to the skillet. Let the salmon get opaque on one side before stirring and flipping the pieces of salmon. Basically we just want to sear the salmon on all sides. Don’t let the salmon cook too long at this point.

When the exteriors are lightly opaque, add the teriyaki sauce and gently stir to coat the salmon in the sauce. Let the sauce caramelize and stir the salmon only occasionally.

When most of the sauce is caramelized and thickened, add the scallions to pan and stir to combine.

When the last of the sauce is pretty much gone, cut the heat. We are ready to assemble our Teriyaki Salmon Rice Bowls.

Teriyaki Salmon Rice Bowl Assembly

Add a serving of rice to a wide shallow bowl and sprinkle with sesame seeds. Spoon a serving of salmon onto the rice.

Then place a small handful of the edamame and a few slices of avocado and pickled ginger. Top with a sprinkling of sesame seeds and togarashi.

And that’s it! So simple, pretty quick (the rice is the longest part!) and so delicious! A healthy, fish-based meal that is satisfying, super flavorful and perfect for customization. Definitely try these Teriyaki Salmon Rice Bowls! And if you’re not a fish fan, try my Simple Teriyaki Chicken Rice Bowl. Thanks so much for stopping by today, have a great weekend. Take care and be well, xo Kelly

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Teriyaki Salmon Rice Bowls

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Dinner, Main Course, Lunch – Japanese

By Adapted From Eatwell 101 – Serves: 2

Prep Time: ~45 Minutes (includes rice cooking time) – Cooking Time: 10 Minutes – Total Time: ~1 Hour

Teriyaki Salmon Rice Bowls are quick and easy. Customize your bowl with your favorite veggies and enjoy with tender, sweet and savory salmon.

Ingredients

• Rice
• 1 cup Sushi Rice (or other short grain rice), rinsed and drained and cooked according to package directions
• 3 tbsp. Rice Vinegar
• 1 tsp Kosher Salt
• 1 tsp Brown Sugar
• Teriyaki Sauce
• 1 tbsp. Honey
• 1 tbsp. Soy Sauce
• 1 tsp. Toasted Sesame Oil
• 1 Garlic Clove, grated
• 1/2-inch Piece of Fresh Ginger, grated
• Up to 1 tbsp. Sriracha Sauce
• Salmon Teriyaki Bowls
• Olive Oil (for cooking the salmon)
• 1 lb. Salmon Filets (skinless), cut into 1-inch cubes
• 3-4 Scallions, sliced thin
• Edamame Beans
• Avocado, sliced
• Sesame Seeds
• Pickled Ginger
• Togarashi

Instructions

Rice

1

Start by getting your rice cooking according to the package or rice cooker directions for 1 cup of rice.

2

Whisk together rice vinegar, brown sugar and 1 teaspoon of kosher salt. This is a dressing for the rice to make it sushi rice.

3

When the rice is done, stir the rice vinegar and brown sugar mixture into the rice and set aside.

Teriyaki Sauce

4

Whisk together honey, soy sauce, and toasted sesame oil. With a rasp grater, grate 1 clove of garlic and a 1/2-inch chunk of fresh ginger into the teriyaki sauce. Whisk that together and add up to 1 tablespoon of Sriracha sauce. Give it a taste and add another splash of soy sauce, if needed. Set the teriyaki sauce aside.

Teriyaki Salmon Rice Bowls

5

Heat a 12-inch skillet over medium-high heat. Drizzle in about 1 tablespoon of olive oil. When the oil is shimmery, transfer the salmon cubes to the skillet. Let the salmon get lightly opaque on one side before stirring and flipping the pieces of salmon. Basically we just want to sear the salmon on all sides. Don't let the salmon cook too long at this point.

6

When the exteriors are lightly opaque, add the teriyaki sauce and gently stir to coat the salmon in the sauce. Let the sauce caramelize and stir the salmon only occasionally.

7

When most of the sauce is caramelized and thickened, add the scallions to pan and stir to combine.

8

When the last of the sauce is pretty much gone, cut the heat. We are ready to assemble our Teriyaki Salmon Rice Bowls.

9

Add a serving of rice to a wide shallow bowl and sprinkle with sesame seeds. Spoon a serving of salmon onto the rice.

10

Then place a small handful of the edamame and a few slices of avocado and pickled ginger. Top with a sprinkling of sesame seeds and togarashi.

11

Serve hot, warm, or cold.

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