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A fresh salmon teriyaki bowl with steamed broccoli, carrots, and sesame seeds over jasmine rice.

Salmon Teriyaki Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 645 kcal

Ingredients
  

  • 2 salmon fillets (170g each)
  • 1 cup jasmine rice
  • 2 cups wate r
  • 60 ml soy sauce
  • 30 ml miri n
  • 15 g hone y
  • 5 g fresh ginger, grated
  • 1 clove garlic , minced
  • 15 ml vegetable oil
  • 150 g broccoli florets
  • 1 medium carrot , julienned
  • 5 g sesame seeds
  • 1 stalk green onion, thinly sliced

Instructions
 

  • Rinse jasmine rice until water runs clear, then combine with 2 cups water in a pot, bring to a boil, cover, and simmer for 15 minutes.
  • In a small bowl, whisk together soy sauce, mirin, honey, grated ginger, and minced garlic to create the teriyaki base.
  • Steam or blanch broccoli florets and julienned carrots until tender-crisp, approximately 3-4 minutes.
  • Pat salmon fillets dry with paper towels to ensure optimal searing.
  • Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering.
  • Place salmon in the skillet skin-side down and cook for 4-5 minutes until skin is crispy.
  • Flip the salmon and pour the teriyaki sauce into the skillet, simmering for 2-3 minutes until the sauce thickens to a glaze and salmon reaches an internal temperature of 63 degrees Celsius.
  • Apportion the cooked rice into two bowls and top with the steamed vegetables and salmon fillets.
  • Drizzle remaining pan glaze over the salmon and garnish with sesame seeds and sliced green onions.