Japanese Salmon Teriyaki Rice Bowls

• 1 ½ cups jasmine rice
• 2 cups water
• 4 salmon fillets (6 oz each)
• ¼ cup soy sauce (gluten-free if needed)
• ¼ cup mirin
• 2 tablespoons sake or dry sherry
• 2 tablespoons sugar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons green onions, thinly sliced
• 1 tablespoon sesame seeds
• 1 tablespoon vegetable oil

Steps

1. 1 Rinse the rice and cook in a rice cooker with water according to manufacturer instructions.
2. 2 In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Simmer until slightly thickened.
3. 3 Brush both sides of the salmon fillets with some teriyaki sauce.
4. 4 Heat oil in a large skillet over medium-high heat. Cook the salmon skin-side down for 4 minutes, then flip and cook for another 3-4 minutes, basting with more teriyaki sauce.
5. 5 Serve salmon over cooked rice, drizzle with extra teriyaki sauce, and garnish with green onions and sesame seeds.

Nutrition

Tips

• For a richer flavor, marinate the salmon in the teriyaki sauce for 20 minutes before cooking.
• If you prefer a crispy skin, start the salmon skin-side down and press gently with a spatula for the first minute.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the rice moist.

Serving Suggestions

• Pair with a side of steamed broccoli or a simple cucumber salad for a refreshing contrast.

FAQ