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Easy Weeknight Homemade Teriyaki Salmon Rice Bowls with Sesame Broccoli

A close-up of a Teriyaki Salmon Rice Bowls serving featuring a glazed salmon fillet over white rice and bright green broccoli.
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Prepare quick and flavorful Teriyaki Salmon Rice Bowls featuring salmon glazed with homemade sauce, served over rice with sesame-dressed broccoli.

Ingredients

Scale
  • 2 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1 cup white rice (sushi or medium grain)
  • 1 head broccoli, cut into florets
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1/2 cup water
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 2 green onions, sliced for garnish

Instructions

  1. Cook the rice according to package directions. Keep warm.
  2. Prepare the teriyaki sauce: In a small saucepan, combine 1/4 cup soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat, stirring until sugar dissolves.
  3. Whisk the cornstarch slurry into the simmering sauce. Cook for 1 minute until the sauce thickens slightly. Remove from heat and set aside half of the sauce for glazing; keep the other half separate for serving.
  4. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  5. Place the salmon fillets on the prepared baking sheet. Brush the tops generously with half of the reserved teriyaki glaze.
  6. Bake the salmon for 12 to 15 minutes, or until the internal temperature reaches 145 degrees Fahrenheit and the salmon flakes easily.
  7. While the salmon bakes, steam or boil the broccoli florets until tender-crisp, about 4 to 6 minutes. Drain well.
  8. In a small bowl, toss the hot broccoli with 1 tablespoon of water, 1 teaspoon of sesame oil, and 1 teaspoon of sesame seeds.
  9. To assemble the bowls, divide the cooked rice between two bowls. Place one salmon fillet on top of the rice in each bowl.
  10. Drizzle the remaining teriyaki glaze over the salmon. Spoon some of the reserved, unheated teriyaki sauce onto the side of the rice.
  11. Arrange the sesame broccoli next to the salmon. Garnish with sliced green onions.

Notes

  • For pan-seared salmon, heat olive oil in a skillet over medium-high heat. Sear salmon skin-side down (if applicable) for 4 minutes, flip, and cook for 3 more minutes. Brush with glaze during the last minute of cooking.
  • You can substitute brown rice or quinoa for white rice. Adjust cooking time as necessary.
  • For a healthier sauce, reduce the brown sugar by half and use low-sodium soy sauce.

Nutrition

Find it online: https://spoonswirl.com/teriyaki-salmon-rice-bowls/