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Teriyaki Salmon Rice Bowls with Pickled Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Japanese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salmon:
  • 4 (6 oz / 170 g each) salmon fillets, skin removed
  • 1 tbsp olive oil or sesame oil
  • Salt and black pepper, to taste
  • For the Teriyaki Sauce:
  • ⅓ cup soy sauce (low-sodium preferred)
  • 3 tbsp honey (or brown sugar)
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tsp cornstarch + 2 tbsp water (for thickening)
  • For the Pickled Vegetables:
  • 1 cup carrots, julienned
  • 1 cup cucumber, thinly sliced
  • ½ cup radish, thinly sliced
  • ½ cup rice vinegar
  • 2 tbsp sugar
  • ½ tsp salt
  • For Serving:
  • 3 cups cooked jasmine or sushi rice
  • 1 tbsp toasted sesame seeds
  • 2 green onions, sliced
  • Fresh cilantro or microgreens, for garnish (optional)

Instructions
 

  • Step 1: Prepare the Quick-Pickled Vegetables : In a medium bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add the carrots, cucumber, and radish to the mixture. Toss to coat and let sit for at least 15 minutes, stirring occasionally. Drain before serving, or keep them slightly soaked for a stronger tang.
  • Step 2: Make the Teriyaki Sauce : In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat. In a small bowl, mix cornstarch and water, then stir it into the sauce. Cook until the sauce thickens and becomes glossy, about 2–3 minutes. Remove from heat and set aside.
  • Step 3: Cook the Salmon : Pat the salmon fillets dry and season lightly with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add the salmon fillets and cook for 4–5 minutes per side, depending on thickness. Once the salmon is nearly cooked through, pour half of the teriyaki sauce over it. Let the sauce bubble and coat the salmon, forming a shiny glaze.
  • Step 4: Assemble the Rice Bowls : Divide cooked rice evenly among 4 bowls. Top each with a piece of glazed teriyaki salmon. Add a generous portion of pickled vegetables on the side. Drizzle additional teriyaki sauce over the top. Sprinkle with toasted sesame seeds, green onions, and cilantro.