Teriyaki salmon rice bowl with spinach & avocado. Tender broiled salmon glazed with homemade teriyaki sauce on a bed of sushi rice, with spinach, sliced avocado and a sprinkling of toasted sesame & nori confetti.
I have a thing for rice bowls. There are many delicious rice bowls on Panning The Globe. And though I love them all, I have to say this teriyaki salmon rice bowl is my favorite. As many times as I make this recipe (often!), it's always a treat.
I also love that this bowl is filled with nutritious ingredients. There's Omega-3 fatty acids from the salmon and a good dose of iron & fiber from the spinach.
It has the gestalt of sushi but the salmon is cooked, the nori is toasted and sprinkled on top and everything is drizzled with tasty homemade teriyaki sauce.
INGREDIENTS FOR HOMEMADE TERIYAKI SAUCE
Teriyaki sauce has 5 ingredients:
- soy sauce,
- mirin (rice wine)
Simmer for ten minutes until slightly thickened and you've got delicious homemade teriyaki sauce.
Once the sauce has cooled, set some aside to baste your salmon. Baste the salmon before it goes into the oven and again halfway through cooking time.
Japan always ranks high for countries with the best longevity. This has been attributed to the fact that their diet is generally low in fat, with fish being the most common form of protein.
The tradition of serving seasonal vegetables with steamed rice, fish and other tasty things from the sea such as nori, has been central to Japanese cuisine for thousands of years.
This sesame-nori confetti is one one of my favorite recipe innovations. It adds great flavor and beauty to this dish.
MAKE AHEAD TIPS
If you want a quick weeknight teriyaki salmon rice bowl dinner, make the teriyaki sauce and toast the sesame seeds and nori in advance - you can keep both in airtight containers in the fridge for a week or so. The rice and salmon are best cooked fresh.
This is a very adaptable recipe. Eat it hot, cold or at room temp. Try it with different vegetables like sautéed snow peas, sugar snap peas or asparagus (cut on the diagonal into bite-sized pieces). Use tofu, chicken or beef instead of salmon. Make a teriyaki salmon rice bowl with short grain brown rice instead of white, for a big boost in fiber.
I'm sure you can think of lots of other variations - let me know if you come up with something really good!
TWO MORE DELICIOUS JAPANESE RECIPES FROM PANNING THE GLOBE
- Yakitori Chicken: Japanese Grilled Glazed Chicken and Scallion Skewers
- Sukiyaki: Japanese Hot Pot with Beef, Tofu, Rice Noodles and Vegetables
Here's the Teriyaki Salmon Rice Bowl Recipe. If you try this recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.Print
[Published April 8, 2014; updated May 15, 2018 - Same delicious recipe with added nutritional information]