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Quick Teriyaki Salmon Rice Bowls with Sesame Broccoli

Close-up of a Teriyaki Salmon Rice Bowls serving with glossy teriyaki glaze and sesame seeds over white rice and broccoli.
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A simple recipe for making glazed teriyaki salmon served over rice with a side of sesame-dressed broccoli for a fast weeknight meal.

Ingredients

Scale
  • 1 lb salmon fillets, skin removed
  • 1 cup white rice (sushi or jasmine)
  • 2 cups fresh broccoli florets
  • 1 tablespoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon vegetable oil
  • Salt and black pepper to taste
  • For the Teriyaki Sauce:
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Cook the rice according to package directions. Keep warm.
  2. Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, water, brown sugar, ginger, and garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  3. Whisk the cornstarch slurry into the simmering sauce. Continue to cook for 1 minute, stirring constantly, until the sauce thickens slightly into a glaze. Remove from heat.
  4. Pat the salmon fillets dry and season lightly with salt and pepper.
  5. Heat the vegetable oil in a large skillet over medium-high heat. Place the salmon in the hot skillet. Cook for 4 to 5 minutes per side, depending on thickness, until cooked through and flaky.
  6. During the last minute of cooking, pour half of the prepared teriyaki sauce over the salmon, turning the fillets to coat them evenly. Allow the sauce to bubble and glaze the fish.
  7. While the salmon cooks, steam or boil the broccoli florets until tender-crisp, about 3 to 4 minutes. Drain well.
  8. Toss the hot broccoli with sesame oil and toasted sesame seeds.
  9. To assemble the bowls, divide the cooked rice among serving bowls. Top with a salmon fillet. Drizzle the remaining teriyaki sauce over the salmon and rice. Serve the sesame broccoli alongside.

Notes

  • For a thicker glaze, cook the cornstarch slurry longer, or add another half teaspoon of cornstarch slurry.
  • You can bake the salmon at 400°F for 12-15 minutes, brushing with sauce halfway through cooking.
  • Add sliced green onions or a sprinkle of black sesame seeds as a garnish.
  • This recipe works well for meal prepping; store the sauce separately and reheat before serving.

Nutrition

Find it online: https://cookerykings.com/teriyaki-salmon-rice-bowls/