Japanese Teriyaki Salmon Rice Bowl

A nourishing Japanese-inspired bowl with glazed teriyaki salmon, sliced avocado, edamame, pickled ginger, and steamed rice.

25 min total Base: 2 servings 580 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Salmon fillets

2 pieces

Soy sauce

3 tbsp

Mirin

2 tbsp

Sake or dry white wine

1 tbsp

Sugar

1 tsp

Avocado

1 ripe

Edamame, shelled

0.5 cup

Pickled ginger

2 tbsp

Steamed white rice

2 cups

Toasted sesame seeds

1 tbsp

Mix soy sauce, mirin, sake, and sugar in a small pan. Simmer 3-4 minutes until slightly thickened.

Pan-sear salmon skin-side up for 3 minutes in a lightly oiled pan.

Flip and brush generously with teriyaki sauce. Cook 3-4 more minutes, glazing again.

Prepare bowls with steamed rice, sliced avocado, and edamame.

Slice salmon and place over rice. Drizzle with remaining glaze.

Top with pickled ginger and sesame seeds.

💡 Chef's Tip

Rest salmon skin-side up after cooking for 2 minutes — it keeps the skin crispy longer.

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