Print

Quick Teriyaki Salmon Rice Bowls with Sesame Broccoli

A fillet of glazed Teriyaki Salmon served over white rice with steamed broccoli florets, sprinkled with sesame seeds.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for glazed teriyaki salmon served over rice with steamed broccoli, perfect for a fast weeknight dinner.

Ingredients

Scale
  • 1 lb salmon fillets, skin removed
  • 1 cup white rice (sushi or jasmine)
  • 2 cups water (for rice)
  • 1 head broccoli, cut into florets
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons brown sugar
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 1 teaspoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions

  1. Cook the rice according to package directions using 2 cups of water.
  2. While the rice cooks, prepare the teriyaki sauce: Combine soy sauce, mirin, brown sugar, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  3. Whisk in the cornstarch slurry. Continue to simmer for 1-2 minutes, stirring constantly, until the sauce thickens slightly and becomes glossy. Remove from heat.
  4. Pat the salmon fillets dry with paper towels. Season lightly with salt.
  5. Heat a large skillet over medium-high heat. Add a small amount of cooking oil (not listed in ingredients, assume standard cooking oil). Place salmon in the hot skillet and sear for 3-4 minutes per side until cooked through and lightly browned.
  6. During the last minute of cooking, brush the salmon generously with half of the prepared teriyaki sauce. Let the sauce caramelize slightly on the fish.
  7. While the salmon cooks, steam or boil the broccoli florets until tender-crisp. Drain well and toss immediately with sesame oil and a pinch of salt.
  8. To assemble the bowls: Divide the cooked rice among four bowls. Top each with a salmon fillet. Arrange the sesame broccoli alongside the salmon.
  9. Drizzle the remaining teriyaki sauce over the salmon and rice. Garnish with sliced green onions and sesame seeds.

Notes

  • For a thicker glaze, simmer the sauce longer before adding the slurry, or increase the cornstarch slightly.
  • You can bake the salmon at 400°F for 12-15 minutes instead of pan-searing. Brush with sauce halfway through baking.
  • For meal prep, store the sauce, salmon, rice, and broccoli separately. Assemble just before eating.

Nutrition

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