Teriyaki salmon rice bowl

Why you'll love this recipe

This teriyaki salmon bowl is restaurant-quality made simple at home. The homemade teriyaki sauce beats anything from a bottle, and the combination of tender salmon, fluffy rice, and crunchy vegetables is irresistible.

Ingredients

For the salmon:

• 2 salmon fillets (150g each)
• Salt and pepper

For the teriyaki sauce:

• 60ml soy sauce
• 2 tablespoons mirin
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated

For the bowl:

• 300g cooked jasmine rice
• 100g edamame, shelled
• 1 avocado, sliced
• 1 carrot, julienned
• 2 tablespoons pickled ginger
• Sesame seeds
• Spring onions

Instructions

1. Make the sauce: Whisk together soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small bowl.

2. Cook the salmon: Season salmon with salt and pepper. Pan-fry skin-side down for 4 minutes, then flip. Add half the teriyaki sauce to the pan and cook 3-4 more minutes, basting frequently.

3. Warm remaining sauce: Simmer remaining teriyaki sauce until slightly thickened.

4. Assemble: Divide rice between two bowls. Top with salmon, edamame, avocado, carrot, and pickled ginger. Drizzle with extra sauce and garnish with sesame seeds and spring onions.

Tips for success

• Crispy skin: Start skin-side down in a hot pan and don't move it for the first few minutes.
• Don't overcook: Salmon should be slightly pink in the centre.
• Room temperature fish: Let salmon sit out for 10 minutes before cooking.

Variations

• Spicy: Add sriracha to the teriyaki sauce.
• Poke style: Use raw sushi-grade salmon cut into cubes.
• Chicken: Replace salmon with sliced chicken thighs.

Storage

Best eaten fresh. Store components separately for up to 2 days.