Ingredients
For the Teriyaki Salmon:
- 2 salmon fillets (about 6 oz each)
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon mirin (or rice vinegar)
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- ½ teaspoon cornstarch (mixed with 1 teaspoon water, to thicken the sauce)
- 1 teaspoon sesame seeds (for garnish)
- 1 green onion, sliced (for garnish)
For the Bowls:
- 2 cups cooked jasmine or sushi rice
- ½ cup edamame beans (cooked and shelled)
- ½ avocado, sliced
- ½ cup cucumber, sliced
- ½ cup mango, diced
- 1 tablespoon fresh cilantro or green onions (for garnish)
Instructions
1. Prepare the Teriyaki Sauce
- In a small saucepan, combine soy sauce, honey, mirin, sesame oil, ginger, and garlic over medium heat.
- Bring to a simmer and cook for 2 minutes.
- Stir in the cornstarch mixture and cook for another 30 seconds, until the sauce thickens.
- Remove from heat and set aside.
2. Cook the Salmon
- Heat a non-stick skillet over medium-high heat and lightly oil it.
- Place salmon fillets skin-side down and cook for 3-4 minutes.
- Flip the salmon and brush with teriyaki sauce. Cook for another 3-4 minutes until fully cooked.
- Remove from the pan and drizzle with extra teriyaki sauce.
3. Assemble the Bowls
- Divide the cooked rice into serving bowls.
- Arrange the teriyaki salmon, edamame, avocado, cucumber, and mango on top.
- Garnish with sesame seeds, sliced green onions, and fresh cilantro.
4. Serve & Enjoy!
- Drizzle with any extra teriyaki sauce.
- Serve immediately and enjoy the fresh, vibrant flavors!
Notes
Best Ways to Serve Teriyaki Salmon Bowls
✔ With Brown Rice or Quinoa – A great whole-grain option for extra fiber.
✔ With Mixed Greens – Turn it into a light and refreshing salmon salad.
✔ With Soba or Udon Noodles – Swap the rice for noodles for a fun twist!
✔ As a Sushi Bowl – Serve with sushi rice, nori strips, and wasabi for a poke-inspired bowl.