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 (or two medium pans) over medium-high heat. If using one pan, work in batches. Place salmon 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 1–2 minutes 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 into two portions.
Plate
Flake or place glazed salmon over rice in each bowl. Arrange avocado, edamame, and pickled cucumber around each bowl. Finish with 1 tsp sesame seeds, 1 sliced spring onion stalk, and nori strips per bowl. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.