Teriyaki Salmon Bowls
A delicious, marinated salmon filet on a bed of rice with your choice of toppings and sauces. Set up like a buffet and everyone can put on it what they like. Perfect for picky eaters.
Equipment
- baking sheet
Ingredients
- 4 cups cooked basmati or jasmine rice
- 8 salmon filets, boneless & skinless 4-6 oz. each
Teriyaki Marinade
- ½ cup soy sauce
- 2 Tbsp. rice vinegar
- 2 Tbsp. mirin or rice wine
- 2 tsp. sesame oil
- ¼ cup brown sugar
- 1 tsp. dried ginger or 1 Tbsp. fresh grated ginger
- 2 tsp. minced garlic
- 2 tsp. cornstarch
- 2 tsp water
Toppings - Choose all that you like
- English cucumber
- avocado
- bell pepper
- broccoli, steamed or roasted
- shredded carrots
- mango
- pineapple
- edamame, shelled
- snow peas
- green onions
- cilantro
- sesame seeds
- Siracha mayo **See notes for recipe if needed
Instructions
Teriyaki Marinade and Glaze
- Combine all of the ingredients except the cornstarch and water, in a saucepan. Combine the cornstarch and water in a small bowl.
- Bring the first 7 sauce ingredients to a simmer then whisk in the cornstarch and water slurry. Whisk over medium heat till it thickens. Remove from heat.
- Set the sauce aside for now. This can be made ahead and chilled in the refrigerator.
Salmon
- Cut a large filet into 8 -10 pieces or prep 8 individual salmon filets. Remove packaging and pat dry with paper towels.
- Place the salmon pieces in a mixing bowl and measure a ½ cup of the teriyaki sauce over the salmon. Use a fork to lift and move and the pieces around to coat fully in the sauce.
- Set this aside to marinate for 30-60 minutes. If you need to wait longer than 60 minutes for your own timing, then set it in the refrigerator.
- Preheat the oven to 400℉. Prepare a baking sheet with a Silpat or lightly sprayed with oil. Pick up one salmon filet at a time, let some liquid drip off into the bowl, then place on the baking sheet. Repeat till all the filets are on the sheet.
- Bake the salmon at 400℉ for 8-9 minutes. Fish should flake easily when fully cooked. Internal temperature should be 145℉.
Assembly
- Cook the rice according to the packaging.
- Prep you desired toppings by cleaning and chopping. Set them in individual bowls.
- For cucumbers, partially peel, slice into coins. Then, stack about 4-5 coins at a time and slice about four across to make little cucumber matchsticks.
- For carrots, we prefer to buy a bag of "shredded" carrots, which is more like julienned carrots. You could julienne or shred you own, or do roughly chopped carrot bits. It's up to you.
- Purchase shelled edamame (we get ours from Trader Joes) or steam a pack of edamame in the microwave. Remove the beans from the shells into a bowl. lightly salt if you wish.
- Other toppings you might like are chopped mango, cilantro, green onion, pineapple, avocado and bell peppers. Also, snow peas, sesame seeds and roasted broccoli.
- Siracha mayo may be purchased pre-made or you can make your own. Whisk together ¼ cup mayo and 1-2 Tbsp of Siracha (hot red chili sauce). Use to drizzle over the top along with the extra teriyaki that was set aside.
- In a shallow bowl, measure ½ cup of cooked rice, a salmon filet and your desired toppings.