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Easy Teriyaki Salmon Bowl Recipe with Sticky Rice

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A quick and satisfying teriyaki salmon bowl served with perfectly cooked sticky rice, ideal for busy weeknight dinners.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin on for crispiness
  • Salt and pepper to season
  • 1 tablespoon vegetable oil or avocado oil (for searing)
  • ½ cup soy sauce (or tamari for gluten-free)
  • ¼ cup honey or brown sugar
  • 2 tablespoons rice vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 cups sushi rice (short-grain rice)
  • 2 ½ cups water
  • Pinch of salt
  • Optional toppings and sides: steamed broccoli or snap peas, sliced green onions, sesame seeds, pickled ginger or lime wedge

Instructions

  1. Rinse 2 cups of sushi rice under cold water until the water runs clear. Add rice, 2 ½ cups water, and a pinch of salt to a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer gently for 18-20 minutes. Turn off heat and let sit covered for 10 minutes. Fluff with a fork before serving.
  2. In a small bowl, whisk together ½ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, minced garlic, grated ginger, and sesame oil if using. Pour into a small saucepan and bring to a gentle simmer over medium heat. Stir in cornstarch slurry and cook, stirring constantly, until sauce thickens and becomes glossy, about 2-3 minutes. Remove from heat and set aside.
  3. Pat salmon fillets dry and season both sides with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4-5 minutes without moving. Flip carefully and cook for another 3-4 minutes until salmon flakes easily but remains juicy.
  4. Quickly steam broccoli or snap peas until bright green and tender-crisp, about 3 minutes.
  5. Spoon sticky rice into bowls. Top with a salmon fillet, drizzle with warm teriyaki sauce, and arrange steamed veggies alongside. Garnish with sliced green onions and sesame seeds.
  6. Add pickled ginger or a wedge of lime on the side for brightness. Serve immediately.

Notes

Rinse sushi rice thoroughly to achieve perfect stickiness. Use a thin spatula to flip salmon to avoid breaking fillets. If sauce thickens too much when cooled, whisk in a splash of water before drizzling. For a smoky flavor, broil salmon for 1-2 minutes at the end. Leftovers keep well for 2 days in the fridge; reheat gently with a splash of water.

Nutrition

Keywords: teriyaki salmon, sticky rice, quick dinner, easy recipe, weeknight meal, healthy salmon bowl, homemade teriyaki sauce

Find it online: https://lucydishes.com/easy-teriyaki-salmon-bowl-recipe-with-sticky-rice-perfect-for-quick-dinners/