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.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Build
While salmon cooks, warm 120g edamame in a separate pot. Divide 400g seasoned sushi rice between two deep serving bowls. Slice 1 avocado.
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.