Teriyaki Salmon and Rice Bowls

Name: Teriyaki Salmon and Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon fillets; 1/4 cup teriyaki sauce; 2 tablespoons olive oil; Salt and pepper to taste; 2 cups jasmine rice; 4 cups water; 1 cup broccoli florets; 1 carrot, julienned; 1/2 red bell pepper, sliced; Green onions, for garnish

Highlighted under: World Cuisine Recipes

I absolutely love making Teriyaki Salmon and Rice Bowls at home because they are not only delicious but also quick to prepare. The combination of tender salmon glazed in a sweet and savory teriyaki sauce paired with fluffy rice always satisfies my cravings. I can add a variety of fresh veggies to the bowls, and it's impressive enough to serve at a gathering. This dish has become a staple in my kitchen, and I always look forward to enjoying it!

Created by

Emily

Last updated on 2026-02-19T19:22:20.088Z

When I first tried making Teriyaki Salmon and Rice Bowls, I was amazed at how easy it was to recreate the restaurant experience at home. I focused on getting the skin of the salmon perfectly crispy while ensuring the interior remained moist and flaky. This contrast is what makes each bite so enjoyable.

One tip that really helped me was to marinate the salmon in the teriyaki sauce for at least 15 minutes before cooking. This allows the flavors to penetrate the fish and enhances the overall taste of the dish. I also like to sprinkle sesame seeds on top for that extra touch!

Why You'll Love This Recipe
Sweet and savory teriyaki glaze that complements the salmon perfectly
Customizable with your favorite vegetables for a hearty meal
Quick and easy to prepare, making it ideal for busy weeknights

Enhancing Flavor with Marinade

The teriyaki marinade not only infuses the salmon with flavor but also helps to keep it moist during cooking. Allowing the salmon to marinate for at least 15 minutes is crucial; this gives the flavors time to penetrate the fish. If you're pressed for time, even a quick 5-minute marinade will still impart some taste, though I recommend allowing it to sit longer for the best results.

For a unique twist, consider adding freshly grated ginger or minced garlic to the marinade. These ingredients enhance the umami notes of the teriyaki sauce and complement the salmon beautifully. Additionally, if you want to make it gluten-free, be sure to use a gluten-free teriyaki sauce, which is widely available in supermarkets.

Perfecting the Rice Texture

The texture of jasmine rice plays a crucial role in this dish, adding a fluffy base that absorbs the flavors of the salmon and teriyaki sauce. Rinsing the rice is important, as it removes excess starch, which can create a gummy texture. After cooking, let the rice rest covered for 5-10 minutes before serving; this allows it to firm up slightly, ensuring it holds its shape in the bowl.

If jasmine rice isn't available, long-grain white rice or even brown rice can be good substitutes, though cooking times may vary. Brown rice will require additional water and a longer cooking time, usually about 40-45 minutes, so plan accordingly if you're opting for that.

Vegetable Variations and Storage Tips

The beauty of this recipe lies in its versatility. While broccoli and carrots are great options, you can easily swap in other vegetables like snap peas, bell peppers, or zucchini. Just be mindful of their cooking times; softer veggies like zucchini will cook more quickly than tougher options like carrots. I often add a splash of sesame oil after steaming to enhance their flavor before assembling the bowls.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, I recommend using a skillet over medium heat to gently warm everything and prevent the salmon from drying out. If you're making this dish in bulk, consider preparing the components separately; this way, you can mix and match the salmon, rice, and veggies throughout the week.

Ingredients

Gather these ingredients for a delicious Teriyaki Salmon and Rice Bowl.

For the Salmon

4 salmon fillets
1/4 cup teriyaki sauce
2 tablespoons olive oil
Salt and pepper to taste

For the Rice and Vegetables

2 cups jasmine rice
4 cups water
1 cup broccoli florets
1 carrot, julienned
1/2 red bell pepper, sliced
Green onions, for garnish

Once you have all the ingredients, you're ready to start cooking!

Instructions

Follow these simple steps for a fantastic meal!

Cook the Rice

Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice and water, bringing it to a boil. Reduce the heat, cover, and simmer for 15 minutes.

Prepare the Salmon

In a bowl, mix the teriyaki sauce, olive oil, salt, and pepper. Add the salmon fillets, ensuring they are well-coated. Let them marinate for at least 15 minutes.

Cook the Salmon

Heat a skillet over medium-high heat. Add the marinated salmon, skin-side down, and cook for about 4-5 minutes on each side until golden brown and cooked through.

Steam the Vegetables

While the salmon is cooking, steam the broccoli and carrots until tender, about 5-7 minutes.

Assemble the Bowls

In serving bowls, layer the cooked rice, followed by the salmon and steamed vegetables. Garnish with sliced green onions and additional teriyaki sauce if desired.

Enjoy your delicious Teriyaki Salmon and Rice Bowls!

Pro Tips

For an extra flavor boost, you can add sesame oil to the rice while it's cooking. Also, feel free to switch up the vegetables based on what's in season or your personal preferences.

Serving Suggestions

To elevate your Teriyaki Salmon and Rice Bowls, consider adding toppings such as sesame seeds, chopped cilantro, or a drizzle of sriracha for a spicy kick. These not only add to the visual appeal but also enhance the flavor profile of the dish. For a more substantial meal, serve the bowls with a side of miso soup, which pairs perfectly with the savory notes of the teriyaki.

For a delightful contrast in texture, you can also add pickled vegetables—such as quick-pickled cucumbers or radishes—on the side. Their acidity cuts through the richness of the salmon and balances the sweetness of the teriyaki sauce.

Scaling the Recipe

This recipe is easily scalable, whether you’re cooking for a family or hosting a gathering. Simply increase the quantities of all ingredients proportionally. Keep in mind that cooking times for the salmon may vary slightly depending on the thickness of the fillets; aim for an internal temperature of 145°F for perfectly cooked fish.

If you're preparing a larger batch, you can also cook the rice in a rice cooker or an Instant Pot for convenience. Just ensure that you maintain the proper rice-to-water ratio for those methods, and remember that it may take slightly longer to cook.

Questions About Recipes

→ Can I use a different type of fish?

Yes, you can substitute salmon with chicken breast or a firm white fish like cod.

→ Is this recipe gluten-free?

To make it gluten-free, use tamari instead of regular teriyaki sauce.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I make this dish ahead of time?

You can marinate the salmon and cook the rice ahead of time. Just combine everything before serving.