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Teriyaki salmon rice bowl with glazed salmon, broccoli, edamame and cucumber in a white bowl

Teriyaki Salmon Rice Bowls

Make-ahead salmon rice bowls with a 5-minute homemade teriyaki sauce, baked salmon, broccoli, edamame and cucumber.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
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.