World Kitchen

Teriyaki Salmon Rice Bowls

Name: Teriyaki Salmon Rice Bowls
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 4 Salmon fillets; ⅓ cup Reduced-sodium soy sauce; ¼ cup Mirin; 2 tablespoons Light brown sugar; 1 teaspoon Fresh ginger, grated; 1 Garlic clove, minced; 1 teaspoon Cornstarch; 1 ½ cups Jasmine rice; 2 ¼ cups Water; 1 English cucumber, thinly sliced; 2 tablespoons Rice vinegar; 2 Green onions, sliced

Glazed salmon, steamy rice, and quick-pickled cucumber.

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Prep15 min

Broil15 min

Serves4

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Homemade teriyaki takes five minutes and beats the bottle by a mile. The salmon broils while the rice steams, and pickled cucumber cuts the sweetness. Weeknight bowls, leveled up.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

4 servings or type

4 Salmon fillets

⅓ cup Reduced-sodium soy sauce

¼ cup Mirin

2 tablespoons Light brown sugar

1 teaspoon Fresh ginger, grated

1 Garlic clove, minced

1 teaspoon Cornstarch

1 ½ cups Jasmine rice

2 ¼ cups Water

1 English cucumber, thinly sliced

2 tablespoons Rice vinegar

2 Green onions, sliced

Steps

Simmer the soy sauce, mirin, brown sugar, ginger, and garlic 3 minutes. Whisk the cornstarch with a spoonful of water, stir in, and simmer 1 minute until glossy. Set aside.
Cook the rice in the water; rest 5 minutes. Toss the cucumber with the rice vinegar and a pinch of salt.
Heat the broiler. Brush the salmon with teriyaki sauce and broil 6 to 8 minutes, until caramelized at the edges and 145°F inside.
Build bowls: rice, salmon, pickled cucumber. Drizzle with more sauce and top with green onions.

Tip: Broil, do not bake. The high heat caramelizes the glaze instead of just warming it through.

Teriyaki Salmon Rice Bowls

Ingredients

Steps

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