Teriyaki Salmon Bowl

Crispy and juicy Salmon Teriyaki Bowls with a thick sweet, salty and tangy sauce over rice, lightly steamed broccoli and edamame. Great hot or cold and perfect for mid week dinners and meal prepping lunches.

Course Dinner

Cuisine Japanese

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 401kcal

Author Kim

Ingredients

Salmon

2 rectangle pieces of skinless salmon

Sauce

4 tablespoons soy sauce
1 tablespoon cooking sake
1 tablespoon rice wine vinegar
2 tablespoons monkfruit sweetener
1 teaspoon crushed garlic
1 teaspoon minced ginger
1 tablespoon cornflour (or cornstarch)
2 tablespoons tap water

For the Bowl

1 ½ cups cooked rice
½ cup cooked edamame beans
½ cup steamed broccoli

Other

1 tablespoon sesame seeds
¼ cup green onions/shallots (sliced thinly)

Instructions

Cook Salmon

Pat 2 rectangle pieces of skinless salmon dry of any moisture with paper towel, then place salmon flat side down into a non stick skillet on medium to high heat. Cook on each side until golden brown and crispy.
Then cook on the thinner sides until cooked to your liking.
Once salmon is cooked, remove from the pan and set aside on a plate and cover.

Sauce

Mix 4 tablespoons soy sauce, 1 tablespoon cooking sake, 1 tablespoon rice wine vinegar, 2 tablespoons monkfruit sweetener, 1 teaspoon crushed garlic, 1 teaspoon minced ginger, 1 tablespoon cornflour, and 2 tablespoons tap water in a jug with a whisk until combined, and there are no lumps.
Pour the sauce into the same pan that salmon was cooked in and stir the sauce continuously with a spoon for 30 seconds. It will thicken very quickly.
Remove from heat once desired consistency is reached. Add salmon to the pan and spoon sauce over.
Serve salmon pieces with 1 ½ cups cooked rice, ½ cup cooked edamame beans, ½ cup steamed broccoli, divided evenly between bowls.
Garnish with 1 tablespoon sesame seeds and ¼ cup green onions/shallots (sliced thinly)

Notes

Salmon: I used skinless salmon in this recipe, however you could use skin on salmon. The cooking technique is the same. Just make sure to pat dry any moisture from the salmon with paper towel before cooking as moisture will prevent the skin from crisping. Check out more of my salmon recipes here.
Edamame: Frozen, shelled edamame works a treat in this recipe. I buy it in packets from the frozen food aisle and it cooks in the microwave in a little water in just a few minutes. Alternatively if you only have the full edamame beans to work with (the ones in the shells) , they will need to be cooked in a pot of boiling water and de-shelled. Or, you can also buy edamame beans in cans. Just be sure to thoroughly drain off the liquid and wash under water.
Broccoli: I buy a head of broccoli and chop it into small pieces and microwave it in a little water for a couple of minutes. This allows it to cook a little but still retain its firmness.
Soy Sauce: This is the base of the teriyaki sauce. I like using light sauce, but regular would also work. Dark soy is a bit too overpowering I’ve found, so I don’t use it for this recipe.
Cooking Sake: This is sold in Woolworths and Coles in Australia in the Asian food aisle. Alternatively you could use the same amount of Mirren (available in supermarkets in the Asian aisle), or dry sherry. Or you could use actual Sake.
Rice Wine Vinegar: To add that sour, bitter tanginess to the sauce. Alternatively you could use the same quantity of apple cider vinegar
Granulated Sweetener: I used Lakanto Monkfruit Brown which measures like sugar and it a brown sugar substitute. It adds sweetness and counteracts the salt in the soy sauce. Its also sold in Woolworths. If you can’t find Lakanto Monkfruit Gold, you could use Natvia Gold, or even Lakanto Classic which is the white granulated sweetener.
Garlic/Ginger: For flavour and balance
Cornflour/Cornstarch and Water: To thicken the sauce. Cornflour is mixed with the water to make a slurry and when added to the sauce on high heat it rapidly thickens the sauce.
Nutrition Information includes brown rice in the serving.

Nutrition