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Flavorful Teriyaki Salmon Rice Bowl Recipe Easy Homemade Bowls with Edamame and Pickled Cucumber

teriyaki salmon rice bowl - featured image
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A quick and easy teriyaki salmon rice bowl featuring homemade teriyaki sauce, steamed edamame, and crisp pickled cucumber for a fresh and balanced meal.

Ingredients

Scale
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • Fresh salmon fillets, about 6 ounces (170g) each
  • 1 tablespoon olive oil or neutral cooking oil
  • Salt and pepper, to taste
  • 1 cup short-grain sushi rice (185g), rinsed and cooked
  • 1 cup shelled edamame (150g), steamed or boiled
  • Pickled cucumber (see below)
  • For pickled cucumber:
  • 1 English or Persian cucumber, thinly sliced
  • ¼ cup rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • Optional: red chili flakes or sliced fresh chili

Instructions

  1. Rinse 1 cup (185g) of short-grain sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker (about 15-20 minutes). Fluff with a fork and keep warm.
  2. Thinly slice 1 English or Persian cucumber. In a bowl, whisk together ¼ cup rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt until dissolved. Add chili flakes if desired. Toss cucumber slices in the mixture and let sit for at least 20 minutes.
  3. In a small saucepan, combine ½ cup soy sauce, ¼ cup brown sugar, 2 tablespoons rice vinegar, 1 minced garlic clove, and 1 teaspoon grated ginger. Bring to a gentle simmer over medium heat.
  4. Mix 1 teaspoon cornstarch with 2 teaspoons water until smooth, then stir into the sauce. Cook, stirring, until thickened, about 2-3 minutes. Remove from heat.
  5. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season salmon fillets with salt and pepper. Place skin-side down if skin-on and cook for 4-5 minutes until skin is crisp and fish is mostly cooked through.
  6. Flip salmon and cook for another 2-3 minutes until just done but still moist inside. Remove from heat and brush generously with teriyaki sauce.
  7. Steam or boil 1 cup shelled edamame for 3-5 minutes until tender but vibrant green. Drain and set aside.
  8. Assemble the bowl by spooning cooked rice into bowls. Arrange salmon on top and drizzle more teriyaki sauce over everything.
  9. Add steamed edamame and a generous handful of pickled cucumber slices. Garnish with toasted sesame seeds or thinly sliced green onions if desired.

Notes

For gluten-free, use tamari instead of soy sauce. Lightly pickle cucumbers for 20-30 minutes for best crunch and brightness. Let salmon rest after cooking to keep it juicy. If teriyaki sauce thickens too much, stir in a splash of water to loosen.

Nutrition

Keywords: teriyaki salmon, rice bowl, homemade teriyaki sauce, pickled cucumber, edamame, quick dinner, healthy salmon recipe

Find it online: https://zorbmeal.com/flavorful-teriyaki-salmon-rice-bowl-recipe-easy-homemade-bowls-with-edamame-and-pickled-cucumber/