Teriyaki Salmon Rice Bowls
Glossy homemade teriyaki salmon over fluffy rice with steamed broccoli, cucumber and sesame seeds. A sweet, savory weeknight bowl ready in 30 minutes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Check the soy sauce and mirin labels to make sure they are onion-free. The salmon is done when it flakes easily with a fork. Leftover sauce is lovely over plain rice.
Method
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Rinse the rice, then cook it with 2 1/4 cups water according to the package directions.
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Whisk the soy sauce, mirin, honey, rice vinegar, ginger, garlic and cornstarch with 1/3 cup water in a small bowl.
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Steam the broccoli for until bright green and just tender.
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Heat the oil in a large nonstick skillet over medium-high heat. Sear the salmon for per side until golden.
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Pour the sauce into the skillet and simmer for , spooning it over the salmon, until thick and glossy.
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Divide the rice among four bowls and top with the salmon, broccoli and cucumber.
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Spoon the remaining sauce over the top and sprinkle with sesame seeds.
Tap a number to check off a step. Tap a green time to start a timer.
