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Teriyaki Salmon Rice Bowls

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These Teriyaki Salmon Rice Bowls feature pan-seared salmon glazed in a homemade teriyaki sauce, served over fluffy rice with a colorful array of crisp veggies. Quick, easy, and packed with flavor, it’s a comforting dinner that’s better than takeout and perfect for busy weeknights.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each, skin-on or skinless)
  • Salt and black pepper, to taste
  • 1 tablespoon avocado oil or neutral cooking oil (olive oil works)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey or pure maple syrup
  • 2 tablespoons mirin (or dry sherry or rice vinegar)
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 cups cooked white or brown rice (sushi rice or jasmine rice; or cauliflower rice for low-carb)
  • 2 cups broccoli florets (fresh or frozen)
  • 1 cup bell peppers, sliced (red, yellow, or orange)
  • 1 cup shredded carrots
  • 1/2 cup snap peas or snow peas (optional)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Extra teriyaki sauce (see above)
  • Pickled ginger or sliced avocado (optional, for garnish)

Instructions

  1. Rinse 1 cup uncooked rice under cold water until the water runs clear. Cook according to package instructions or in a rice cooker (about 2 cups water for 1 cup rice). Fluff and keep warm. If using leftover rice, reheat gently with a splash of water.
  2. In a small saucepan, whisk together soy sauce, honey, mirin, sesame oil, garlic, and ginger. Bring to a simmer over medium heat for 2-3 minutes, stirring occasionally.
  3. Mix cornstarch with water in a small bowl. Add to the saucepan and stir constantly until the sauce thickens and turns glossy, about 1-2 minutes. Remove from heat and set aside.
  4. Chop broccoli into bite-sized florets, slice peppers, and shred carrots. Set aside.
  5. Pat salmon fillets dry with paper towels. Season with salt and pepper. Heat oil in a nonstick skillet over medium-high heat.
  6. Add salmon fillets, skin-side down if using skin-on. Sear for 3-4 minutes until the skin is crisp and the flesh turns opaque halfway up the sides.
  7. Flip salmon and brush generously with teriyaki sauce. Cook for 2-3 more minutes, basting once or twice, until the salmon is cooked through and flakes easily with a fork.
  8. Remove salmon and keep warm. In the same pan, toss in broccoli, peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until just tender but still bright and crisp. Add a splash of water if needed.
  9. Scoop rice into serving bowls. Top with salmon fillets, arrange veggies around the edges, and drizzle extra teriyaki sauce over everything.
  10. Sprinkle with green onions and sesame seeds. Add pickled ginger or avocado if desired.

Notes

For gluten-free, use tamari instead of soy sauce. Salmon cooks quickly—avoid overcooking for best texture. Feel free to swap in your favorite veggies or use cauliflower rice for low-carb. Homemade teriyaki sauce can be stored in the fridge for up to a week. For a smoky flavor, grill or bake the salmon instead of pan-searing.

Nutrition

Keywords: teriyaki salmon, rice bowl, easy dinner, healthy, Japanese, meal prep, weeknight, gluten-free option, homemade sauce, salmon recipe

Find it online: https://yumyep.com/teriyaki-salmon-rice-bowls-recipe-easy-flavorful-dinner-idea/