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Teriyaki Salmon Bowls

Teriyaki salmon bowls pair tender, oven-baked salmon with fluffy jasmine rice, crisp cucumber, and creamy avocado. A glossy homemade teriyaki sauce brings the bowls together with fresh ginger and garlic.
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Prep Time 15 minutes
Cook Time 32 minutes
standing time 10 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Cook the rice
  • 1.5 cups jasmine rice
  • 2.25 cups water
  • 0.5 tsp salt kosher
Make the teriyaki sauce
  • 0.33 cup soy sauce low-sodium
  • 0.25 cup mirin
  • 2 tbsp brown sugar packed, light
  • 1 tsp ginger fresh, finely grated
  • 1 cloves garlic finely grated
  • 1 tbsp cornstarch
  • 1 tbsp water cold
Bake the salmon and assemble the bowls
  • 4 salmon fillets 6-ounce
  • 1 cucumber medium, thinly sliced
  • 1 avocado sliced
  • 2 scallions thinly sliced
  • 1 tsp sesame seeds

Equipment

  • 1 rimmed baking sheet

Method
 

Cook the rice
  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear.
  2. Combine the rice, 2 1/4 cups water, and salt in a 2-quart saucepan and bring to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and simmer for 15 minutes.
  4. Remove from the heat and let stand, covered, for 10 minutes.
Make the teriyaki sauce
  1. Combine the soy sauce, mirin, brown sugar, ginger, and garlic in a small saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves.
  2. Stir the cornstarch and cold water together in a small bowl.
  3. Whisk the mixture into the simmering sauce and cook for 1 to 2 minutes until glossy and thickened.
  4. Remove from the heat and set aside 1/4 cup sauce in a clean bowl for serving.
Bake the salmon and assemble the bowls
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place the salmon fillets on the baking sheet and bake for 8 minutes.
  4. Brush the salmon with the remaining teriyaki sauce.
  5. Bake for 4 to 7 minutes more, until the thickest part reaches 145°F.
  6. Divide the rice among 4 bowls and top with the salmon, cucumber, and avocado.
  7. Drizzle with the reserved sauce and finish with the scallions and sesame seeds.

Notes

For the glossiest sauce, whisk the cornstarch mixture in thoroughly before cooking until thickened. Refrigerate leftovers in an airtight container for up to 3 days; freezing the assembled bowls is not recommended. For a gluten-free option, use gluten-free tamari in place of the soy sauce.