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JapaneseMeat & fishhigh proteinpost workoutquick

Teriyaki Salmon Rice Bowl

Sticky homemade teriyaki salmon over rice with edamame, cucumber and sesame. Omega-3s and a quick glaze — no bottled sauce needed.

Prep
5 min
Cook
15 min
Serves
2
Level
easy
Log this meal Cooking mode
Glazed teriyaki salmon over rice with broccoli, carrot, sesame and bonito flakes in a black bowl

Photo: Alpha from Melbourne, Australia (Flickr) · CC BY-SA 2.0

Method

  1. 1

    Rinse the rice until the water runs clear, then cook with 1.2× its volume of water.

    12 min
  2. 2

    Stir soy sauce, mirin, honey and ginger together for the teriyaki.

  3. 3

    Sear the salmon skin-side down in a non-stick pan over medium-high heat, then flip.

    6 min
  4. 4

    Pour in the teriyaki and let it bubble, spooning it over the salmon until thick and glossy.

    2 min
  5. 5

    Blanch the edamame. Build bowls: rice, salmon, edamame, cucumber, sesame seeds and spring onions.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • 10 minute Teriyaki Salmon Recipe (照り焼きサーモン)

    Sudachi | Japanese Recipes | Yuto Omura · YouTube

  • Teriyaki salmon bowl & cucumber salad *Perfect for meal prep!

    Sara - Nutrient Matters · YouTube

Substitutions

  • Use chicken thighs instead of salmon (cook 6–7 minutes per side).
  • Swap rice for cauliflower rice to save about 50 g carbs per serving.
  • Replace honey with a sugar-free sweetener for a lower-carb glaze.

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