Japanese · Lunch
Teriyaki Salmon Bowl
A Japanese bowl classic, pan-seared salmon glazed in a sticky soy and mirin teriyaki sauce over sushi rice with avocado, edamame, and pickled cucumber.
$$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
620Calories
38gProtein
18gFat
72gCarbs
12gSugar
6gFiber
820mgSodium
75mgChol
Goes well with
Marlborough Sauvignon BlancMarlborough Sauvignon Blanc — A crisp, d...
local
Junmai Ginjo sake, chilledJunmai Ginjo sake, chilled — A balanced...
international
Instructions
1
Prep
Toss 160g cucumber with 2 tsp rice vinegar and 0.5 tsp sugar; rest 5 minutes. Combine 1/4 cup tamari, 1/4 cup mirin, 2 tbsp sake, and 2 tsp sugar in a bowl until sugar dissolves. Pat 360g salmon fillets completely dry with paper towels.
2
Sear
Heat 2 tsp oil in a large non-stick pan over medium-high heat. Place both salmon fillets skin-side down, press gently 30 seconds. Cook skin-side down 4–5 minutes until skin is crisp and fish is cooked two-thirds through. Flip, cook 1.5 minutes until nearly opaque.
3
Glaze
Pour teriyaki sauce into the pan over medium heat. Baste salmon repeatedly for 1 minute until glaze thickens and coats the fillets with a lacquered sheen.
4
Build
While salmon cooks, warm 120g edamame in a separate pot. Divide 400g seasoned sushi rice between two deep serving bowls. Slice 1 avocado.
5
Plate
Flake or place glazed salmon over rice in each bowl. Arrange avocado, edamame, and pickled cucumber around the bowls. Finish each with 1 tsp sesame seeds, 1 sliced spring onion stalk, and nori strips. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) salmon fillet, skin-on
- 1/4 cup gluten-free tamari
- 1/4 cup mirin
- 2 tbsp sake
- 2 tsp sugar
- 2 tsp vegetable oil
- 400g (14.1 oz) sushi rice, cooked
- 2 tsp rice vinegar
- 0.5 tsp sugar
- 1 large avocado
- 120g (4.2 oz) edamame, shelled, frozen
- 160g (5.6 oz) cucumber
- 2 tsp toasted sesame seeds
- 2 scallions
- 1 sheet nori