Looking for a delicious and impressive meal that’s actually quite simple to make? These Japanese Salmon Teriyaki Bento Bowls have become my go-to recipe when I want something that’s both healthy and satisfying. What I love most about this dish is how it combines perfectly glazed teriyaki salmon with colorful vegetables and fluffy rice, creating a balanced meal that looks as good as it tastes.
Ingredients
For the Salmon Teriyaki:
- 4 salmon fillets (6 oz each), skin-on
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake (or dry white wine)
- 2 tablespoons brown sugar
- 1 tablespoon grated ginger
For the Bowl:
- 2 cups Japanese short-grain rice
- 2 cups broccoli florets
- 2 carrots, julienned
- 2 cups edamame, shelled
- 2 sheets nori, cut into strips
- Sesame seeds for garnish
Instructions
- Start by cooking your rice according to package instructions. This typically takes about 20 minutes.
- Meanwhile, prepare the teriyaki sauce by combining soy sauce, mirin, sake, brown sugar, and grated ginger in a small saucepan. Simmer over medium heat for 5-7 minutes until slightly thickened.
- Pat the salmon fillets dry with paper towels and season lightly with salt. Heat a non-stick pan over medium-high heat.
- Place the salmon skin-side up in the pan and cook for 4 minutes. Flip and cook for another 3 minutes, then pour in half the teriyaki sauce. Baste the salmon as it finishes cooking, about 2 minutes more.
- While the salmon cooks, steam the broccoli for 3-4 minutes until bright green but still crisp. Quickly blanch the julienned carrots and edamame in boiling water for 1-2 minutes.
- Assemble your bowls by dividing the rice among four bowls, arranging the vegetables and salmon on top. Drizzle with the remaining teriyaki sauce, sprinkle with sesame seeds, and add nori strips.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 portions
Recipe Notes
- For the best texture, don’t overcook the salmon – it should still be slightly pink in the center.
- If you can’t find sake, dry white wine makes a good substitute, though the flavor will be slightly different.
- Meal prep tip: You can make the teriyaki sauce up to a week in advance and store it in the refrigerator.
- For extra convenience, prep all your vegetables before starting to cook the salmon.
- The key to perfectly glazed salmon is to let the sauce reduce and caramelize slightly at the end of cooking.
- If you’re making this for meal prep, store the nori separately and add it just before eating to maintain its crispness.
Japanese Salmon Teriyaki Bento Bowls
These Japanese Salmon Teriyaki Bento Bowls combine perfectly glazed teriyaki salmon with colorful vegetables and fluffy rice, creating a balanced meal that looks as good as it tastes.
Ingredients
- 4 salmon fillets 6 oz each, skin-on
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake or dry white wine
- 2 tablespoons brown sugar
- 1 tablespoon grated ginger
- 2 cups Japanese short-grain rice
- 2 cups broccoli florets
- 2 carrots julienned
- 2 cups edamame shelled
- 2 sheets nori cut into strips
- Sesame seeds for garnish
Instructions
- Start by cooking your rice according to package instructions. This typically takes about 20 minutes.
- Meanwhile, prepare the teriyaki sauce by combining soy sauce, mirin, sake, brown sugar, and grated ginger in a small saucepan. Simmer over medium heat for 5-7 minutes until slightly thickened.
- Pat the salmon fillets dry with paper towels and season lightly with salt. Heat a non-stick pan over medium-high heat.
- Place the salmon skin-side up in the pan and cook for 4 minutes. Flip and cook for another 3 minutes, then pour in half the teriyaki sauce. Baste the salmon as it finishes cooking, about 2 minutes more.
- While the salmon cooks, steam the broccoli for 3-4 minutes until bright green but still crisp. Quickly blanch the julienned carrots and edamame in boiling water for 1-2 minutes.
- Assemble your bowls by dividing the rice among four bowls, arranging the vegetables and salmon on top. Drizzle with the remaining teriyaki sauce, sprinkle with sesame seeds, and add nori strips.
