Savor the Flavors: Irresistible Teriyaki Salmon Rice Bowl Delight
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Learn how to make delicious Teriyaki Salmon Rice Bowl. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 salmon fillets (about 6 ounces each)
1 cup soy sauce
1/2 cup mirin (or substitute with 1/2 cup white wine mixed with 1 tablespoon sugar)
1/4 cup honey
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon sesame oil
2 cups jasmine or basmati rice
3 cups water
1 tablespoon vegetable oil
1/4 cup green onions, sliced
1 tablespoon sesame seeds
Salt and pepper to taste
Instructions
Start by making the teriyaki sauce. In a saucepan over medium heat, combine the soy sauce, mirin, honey, ginger, and garlic. Bring the mixture to a simmer and let it cook for about 5-7 minutes until it slightly thickens. Remove from heat and stir in the sesame oil. Set aside.
Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice with 3 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and let it simmer for about 15 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, season the salmon fillets with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the salmon fillets, skin-side down. Cook for about 4 minutes, then flip and cook for another 3 minutes, or until the salmon is cooked through.
Brush the salmon fillets with the prepared teriyaki sauce, ensuring they are well-coated. Allow them to cook for an additional minute to let the sauce caramelize slightly on the fish.
To assemble the bowls, divide the cooked rice among four bowls. Place a salmon fillet on top of each bowl of rice. Drizzle with additional teriyaki sauce, and sprinkle with sesame seeds and green onions for garnish.
