A colorful bowl with glazed salmon fillet, vibrant sesame-dotted slaw, and steamed rice.

Teriyaki Salmon Bowls with Sesame Slaw

Name: Teriyaki Salmon Bowls with Sesame Slaw
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 ½ cups sushi rice; 2 cups water; 4 salmon fillets, 6 oz each; ¼ cup teriyaki sauce; 2 tablespoons soy sauce (gluten-free if needed); 1 tablespoon honey; 2 cups shredded cabbage; ½ cup grated carrot; 2 green onions, thinly sliced; 2 tablespoons sesame seeds, toasted; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 teaspoon sugar; Salt to taste; Optional: sesame oil for drizzling

Succulent teriyaki-glazed salmon served over fluffy rice and topped with a zesty sesame slaw that'll make your taste buds dance.

Total: 27 minPrep: 15 minCook: 12 min4 servingsDifficulty: Easy⭐ 4.7 (125+ ratings)$

Ingredients

Servings:

1 ½ cups sushi rice
2 cups water
4 salmon fillets, 6 oz each
¼ cup teriyaki sauce
2 tablespoons soy sauce (gluten-free if needed)
1 tablespoon honey
2 cups shredded cabbage
½ cup grated carrot
2 green onions, thinly sliced
2 tablespoons sesame seeds, toasted
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
Salt to taste
Optional: sesame oil for drizzling

Steps

1 Rinse the sushi rice and cook it in 2 cups of water according to package instructions.
2 While rice cooks, whisk together teriyaki sauce, soy sauce, and honey in a small bowl.
3 Season salmon with a pinch of salt and grill or pan-sear for 4-6 minutes per side until cooked through, brushing with the teriyaki mixture during cooking.
4 For the slaw, combine shredded cabbage, grated carrot, green onions, sesame seeds, rice vinegar, sesame oil, and sugar in a bowl. Toss to coat.
5 Divide rice among four bowls. Top each with a salmon fillet and a generous scoop of sesame slaw.
6 Drizzle any remaining teriyaki glaze over the salmon and optionally add a touch of sesame oil for extra flavor.

Equipment

Large skillet or grill pan
Medium saucepan
Mixing bowl

Variations

Substitute salmon with tofu for a vegetarian option.
For spice lovers, add some chopped chili or sriracha to the slaw.

Substitutions

Use brown rice for a whole grain option.
Substitute honey with maple syrup for a vegan version.

Pairings

Pairs well with a crisp Sauvignon Blanc or a cold Japanese green tea.
A wedge of lime on the side for an extra zesty kick.

Nutrition

Calories: 450 kcal

Fat: 18g fat

Carbs: 40g carbohydrates

Protein: 30g protein

Fiber: 4g fiber

Sugar: 12g sugar

Sodium: 800mg sodium

Tips

For a quicker prep, use pre-shredded coleslaw mix instead of shredding your own cabbage and carrot.
If you prefer a smokier flavor, use smoked sesame oil in the slaw.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat salmon in the microwave while keeping slaw chilled.

Freezing: The salmon and rice can be frozen separately for up to 3 months. Thaw overnight in the fridge and reheat gently. The slaw does not freeze well.