Teriyaki Salmon Bowl
I serve this when I want my family to think I have my life together. A beautifully assembled bowl of glazed salmon over rice with avocado, edamame, and pickled ginger looks like the kind of meal a person with a colour-coded calendar and a daily yoga practice makes. In reality, I made it in 20 minutes while refereeing a homework argument and mentally calculating whether we have enough milk for tomorrow's breakfast. But nobody needs to know that. The bowl speaks for itself.
Ingredients
For the Teriyaki Salmon
- 4 salmon fillets about 6oz each
- 1 tablespoon vegetable oil
- Salt and pepper
Homemade Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin or rice vinegar + 1 tsp sugar
- 2 tablespoons honey
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch + 1 tablespoon water
For the Bowl
- Steamed jasmine or sushi rice
- 1 avocado, sliced
- 1 cup edamame, shelled
- 1 cucumber, sliced or ribboned
- Pickled ginger
- Sesame seeds
- Sriracha mayo mayo + sriracha, mixed
Method
Make the Teriyaki Sauce
- Combine soy sauce, mirin, honey, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. Add the cornstarch slurry and stir until the sauce thickens into a glossy glaze — about 2 minutes. Set aside. Store-bought teriyaki works in a pinch, but homemade takes 5 minutes and tastes dramatically better — fresher, less syrupy, and without the artificial ingredients.
Cook the Salmon
- Season salmon fillets with salt and pepper. Heat oil in a skillet over medium-high heat. Place salmon skin-side up and sear for 3-4 minutes until a golden crust forms. Flip. Brush the teriyaki sauce generously over the top. Cook 3-4 more minutes until the salmon is just cooked through — still slightly pink in the centre. Overcooked salmon is dry salmon, and dry salmon is what makes people say they "don't like fish." Medium-rare to medium is the sweet spot.
Assemble the Bowls
- Scoop rice into bowls. Lay the teriyaki salmon on top. Arrange avocado slices, edamame, cucumber, and pickled ginger around the salmon. Drizzle sriracha mayo over everything. Sprinkle sesame seeds. The bowl should look colourful and inviting — the visual appeal is part of what makes this recipe work on kids. My daughter eats with her eyes first, and a well-arranged bowl gets her to try things she'd refuse if they were piled on a plate.
Notes
Season salmon fillets with salt and pepper. Heat oil in a skillet over medium-high heat. Place salmon skin-side up and sear for 3-4 minutes until a golden crust forms. Flip. Brush the teriyaki sauce generously over the top. Cook 3-4 more minutes until the salmon is just cooked through — still slightly pink in the centre. Overcooked salmon is dry salmon, and dry salmon is what makes people say they "don't like fish." Medium-rare to medium is the sweet spot.