Description
Easy to make, light and fresh teriyaki grilled salmon rice bowl is topped with vegetables, seaweed and salmon roe, with homemade teriyaki sauce on top.
Ingredients
Grilled Salmon:
- 1 lb. salmon fillet (about 1-inch thick), cut in half
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper (optional)
- 1 teaspoon vegetable oil
Teriyaki Sauce:
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
Rice Bowl:
- 1 cup dry brown rice (or 3 cups cooked rice)
- 1/2 cup corn kernels, frozen
- 1/2 avocado, sliced
- 6 slices cucumber
- 2 tablespoons mixed micro greens
- 2-3 tablespoons Ikura salmon roe (optional)
- 1 sheet Nori seaweed, cut into thick strips
- 1 teaspoon toasted white sesame seeds
Instructions
Make the Rice and Corn:
- For the rice: Rinse and wash the rice and place into a medium saucepan. Add 2 cups of water and bring to a boil on high heat. You can also add a little salt for flavour. Once boiling, reduce heat to low and cover. Cook until water is completely absorbed and rice is tender. It can take 25-40 minutes.
- For the corn: In a small pot, add the frozen corn and 1 cup of water. Heat over medium high heat for 5 minutes. Once cooked, drain in a colander.
Grill the Salmon:
- Season the fillets evenly with Italian seasoning, salt and pepper (optional). Lightly brush evenly with oil. Leave the seasoned salmon at room temperature for 15 minutes before grilling.
- Lightly brush some oil over a stovetop grill pan or use cooking oil spray. Preheat grill to medium high heat for 5 minutes. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook for 3 minutes until the fillet has distinctive grill marks. Turn the fillets 45 degrees and cook for another 2 minutes.
- Flip the salmon over and cook for another 5 minutes. If you want it well-done, cook for 7 minutes total on each side.
- Transfer the salmon fillets onto a plate and let rest for 2 minutes
Make the Teriyaki Sauce:
- Add soy sauce, brown sugar, and honey in a saucepan. Cook over medium high heat for one minute until the sauce sizzles (nearly boils).
- Mix together water and cornstarch in a cup until the cornstarch dissolves. Add it into the saucepan and cook for 3 minutes, continuously stirring, until the sauce starts to thicken.
- Transfer the sauce mixture into a bowl.
Assemble Rice Bowls:
- Add half the rice into the bottom of each bowl. Top with one piece of grilled salmon. Decorate the border with vegetables: corn, avocado, cucumber slices, and micro greens.
- Garnish with salmon roe and Nori seaweed.
- Slowly drizzle teriyaki sauce to taste (I added 2 tablespoons teriyaki sauce to each bowl). Sprinkle white sesame seeds on top.
Notes
How to make most efficient use of your time: Coordinate the items that need to be cooked to make the most efficient use of your time. I recommend cooking the corn and salmon while you've got your rice cooking. You can use leftover rice in this recipe to save more time.
Customize the veggies: The best part about of making salmon rice bowls is that they are completely customizable. You can choose whatever vegetables that you have one hand. Some popular options include broccoli, carrots, and cauliflower.
How to cook salmon in the oven: If you don't have a grill pan, you can easily cook the salmon in the oven. Place the salmon, skin side down, on a lined-baking tray and bake in a 450 F oven for 12-15 minutes, until cooked through and flaky.
How to air fry the salmon: You can also air fry the salmon instead. Cook at 400 F for 10 minutes.
Small batch teriyaki sauce: This recipe makes a small batch teriyaki sauce, perfect for the two bowls. You can make extra sauce if you like and serve it over other dishes including chicken, noodles, rice, or sushi rolls.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Seafood
- Method: Grill
- Cuisine: Asian