Teriyaki Salmon Rice Bowls (Make-Ahead Lunch)

Tender salmon with a sticky, glossy teriyaki glaze, sitting on rice with bright green broccoli, edamame and cool cucumber: these teriyaki salmon rice bowls look like something from a lunch counter, but they are made at home on a single baking sheet with a sauce that takes five minutes.

The sauce does two jobs. A few spoonfuls marinate the salmon, and the rest is simmered until thick and poured over the finished bowls. Bake the salmon on Sunday, pack four containers, and lunch is ready for most of the week.

Ingredients

For the teriyaki sauce

• ½ cup low-sodium soy sauce – the salty, savory base; low-sodium keeps the glaze from being too strong.
• 2 tablespoons rice vinegar – balances the sugar.
• 2 tablespoons light brown sugar and 1 tablespoon honey – they give the glaze its shine and its sticky texture.
• 1 teaspoon toasted sesame oil
• 2 cloves garlic, finely minced
• 1 teaspoon fresh grated ginger, or ½ teaspoon ground ginger
• 2 teaspoons cornstarch mixed with 2 tablespoons cold water – thickens the sauce into a glaze.

For the bowls

• 4 salmon fillets, 5 to 6 oz (140 to 170 g) each, skin removed
• 3 cups cooked rice – white, jasmine or brown.
• 2 cups broccoli florets, steamed until just tender
• 1 cup shelled edamame, thawed if frozen – adds protein and color.
• 1 cucumber, sliced – packed separately for meal prep.
• Sesame seeds and sliced green onions, to serve

Choosing the Salmon

Skinless fillets of about the same thickness are the easiest choice for meal prep: they bake evenly and fit neatly into a container. If your fillets still have skin, bake them skin side down and slide a spatula between the flesh and the skin after baking; the skin usually stays on the paper.

Thickness matters more than weight. A thick center-cut fillet needs the full 12 minutes, while a thin tail piece can be done in 8. Wild salmon is usually leaner and thinner than farmed salmon, so check it early. Frozen fillets work well too, as long as they are fully thawed and patted dry, so the marinade can cling to the surface.

How to Make It

1. Make the sauce

Whisk the soy sauce, rice vinegar, brown sugar, honey, sesame oil, garlic and ginger in a bowl until the sugar dissolves. Set the cornstarch mixture aside for later. The sauce should be thin and dark, with no sugar left at the bottom of the bowl.

2. Marinate the salmon – 30 minutes

Place the salmon in a dish and spoon 3 to 4 tablespoons of the sauce over it. Turn to coat and refrigerate for 30 minutes. Keep the rest of the sauce separate; it has not touched raw fish. Every fillet should be lightly coated, not swimming in sauce.

3. Bake the salmon – 400°F (200°C) for 10 to 12 minutes

Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment and lay the fillets on it, leaving space between them. Discard the used marinade. Bake for 10 to 12 minutes, checking from 8 minutes for thinner fillets. Fish is safe at 145°F, the minimum listed in Nebraska Extension’s safe cooking temperatures guide. The salmon is done when it flakes easily with a fork and reaches 145°F (63°C) in the thickest part.

4. Thicken the sauce – about 3 minutes

While the salmon bakes, pour the reserved sauce into a small saucepan and bring it to a simmer over medium heat. Stir in the cornstarch mixture and simmer for about 3 minutes, stirring, until thickened. The glaze should coat the back of a spoon and leave a clear line when you draw a finger through it.

5. Build the bowls

Divide the rice among four bowls or containers. Add the broccoli and edamame, then a salmon fillet. Brush or drizzle the salmon with the thickened teriyaki glaze and sprinkle with sesame seeds and green onions. The top of the salmon should look shiny and dark amber.

Packing It for Lunch

Some parts of this bowl travel well and some do not. The table shows what to put in the container on prep day and what to add later.

Cool the cooked salmon and rice before closing the lids. If you eat the bowl warm, reheat it gently in the microwave and add the cucumber afterward. For a tangy side, a spoonful of homemade kimchi packs well in a small pot next to the rice.

Storing and Reheating

Keep the packed bowls in the refrigerator and eat them within 3 days. Reheat until steaming hot. Reheat salmon on medium power, covered, so it does not dry out. The glaze can be kept in the refrigerator in a small jar and warmed for a few seconds before using.

Variations

• Honey garlic: for a sweeter, garlic-forward glaze, see this honey garlic salmon bowl.
• Salmon bites: cut the salmon into 1-inch cubes before marinating and bake for 8 to 12 minutes, checking early.
• Gluten-free: use tamari or coconut aminos instead of soy sauce.
• More vegetables: add shredded carrots or sliced avocado on the day you eat it.
• A little heat: add red pepper flakes to the sauce or serve with sriracha.

Frequently Asked Questions

Can I use frozen salmon?

Yes. Thaw it overnight in the refrigerator and pat it dry before marinating, so the sauce sticks.

Can I cook the salmon in foil instead?

Yes. Wrapped salmon stays very moist; this baked salmon in foil packs shows the method. Brush on the teriyaki glaze after cooking.

What can I use instead of edamame?

Snap peas, shelled peas or a fried egg work well. For a side with more crunch, the broccoli stir fry with garlic sauce can replace the plain broccoli.

Is homemade teriyaki sauce better than bottled?

It is simpler than it looks and lets you control the salt and sugar. Bottled teriyaki sauce works if you are short on time.

Teriyaki Salmon Rice Bowls

Make-ahead salmon rice bowls with a 5-minute homemade teriyaki sauce, baked salmon, broccoli, edamame and cucumber.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 bowls

Course: Lunch, Main Course

Cuisine: Japanese

Calories: 590

Ingredients Method Notes

Ingredients

  

For the teriyaki sauce

• 1/2 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp light brown sugar
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 2 garlic cloves finely minced
• 1 tsp fresh ginger grated, or 1/2 tsp ground
• 2 tsp cornstarch
• 2 tbsp cold water

For the bowls

• 4 salmon fillets 5 to 6 oz each, skinless
• 3 cups cooked rice
• 2 cups broccoli florets steamed
• 1 cup shelled edamame thawed
• 1 cucumber sliced
• sesame seeds and sliced green onions to serve

Method

 

1. Whisk the soy sauce, rice vinegar, brown sugar, honey, sesame oil, garlic and ginger until the sugar dissolves. Mix the cornstarch with the cold water separately.
2. Spoon 3 to 4 tablespoons of sauce over the salmon, turn to coat and refrigerate 30 minutes. Keep the rest of the sauce separate.
3. Heat the oven to 400°F (200°C). Bake the salmon on a parchment-lined sheet 10 to 12 minutes, until it flakes and reaches 145°F (63°C). Discard the used marinade.
4. Simmer the reserved sauce in a small saucepan, stir in the cornstarch mixture and cook about 3 minutes until thick.
5. Divide the rice, broccoli and edamame among 4 containers, add the salmon, brush with glaze and top with sesame seeds and green onions. Add cucumber the day you eat.

Notes

Storage: refrigerate packed bowls up to 3 days; reheat salmon covered on medium power.

Make ahead: keep the glaze in a small separate pot and the cucumber apart until serving.

Substitutions: tamari or coconut aminos for gluten-free; snap peas instead of edamame; bottled teriyaki if short on time.

No oven: pan-sear the fillets over medium heat until they reach 145°F.

Nutrition is an estimate, not a laboratory analysis.