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Quick Teriyaki Salmon Rice Bowl Recipe Easy Healthy Dinner Idea

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A fast, tasty, and healthy teriyaki salmon rice bowl with edamame, perfect for busy weeknights. This recipe features a homemade teriyaki glaze, fluffy rice, and fresh edamame for a comforting and balanced meal.

Ingredients

Scale
  • 4 skin-on salmon fillets (about 6 oz / 170 g each)
  • 2 cups cooked jasmine or sushi rice (about 400 g)
  • 1 cup shelled edamame (frozen, thawed)
  • 1/4 cup soy sauce (60 ml), low sodium preferred
  • 2 tablespoons brown sugar (25 g)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 tablespoons water (30 ml)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
  • 1 teaspoon sesame oil (5 ml), toasted sesame oil preferred
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Cook 1 cup (200 g) uncooked jasmine rice according to package instructions (about 15-20 minutes). Fluff with a fork and keep warm.
  2. In a small saucepan, combine soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
  3. Mix cornstarch with cold water until smooth. Slowly whisk into simmering sauce and stir until thickened (about 2 minutes). Remove from heat and stir in toasted sesame oil.
  4. Heat a non-stick skillet over medium heat. Place salmon fillets skin-side down and cook for 4-5 minutes. Flip and cook another 3-4 minutes until opaque and flakes easily. Brush salmon with teriyaki sauce in the last minute to glaze.
  5. Steam or microwave shelled edamame until heated through (2-3 minutes). Toss with a pinch of salt and a teaspoon of teriyaki sauce.
  6. Divide cooked rice among four bowls. Top each with a salmon fillet and a handful of edamame. Drizzle extra teriyaki sauce over everything.
  7. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

If the sauce thickens too much while cooking salmon, add a splash of water to loosen it. Let salmon rest for a minute after cooking to let juices settle. Use tamari instead of soy sauce for gluten-free option. Frozen edamame can be used and thawed before cooking. For best salmon texture, cook skin-side down first to crisp skin.

Nutrition

Keywords: teriyaki salmon, salmon rice bowl, healthy dinner, quick recipe, edamame, easy weeknight meal, homemade teriyaki sauce

Find it online: https://elvafood.com/quick-teriyaki-salmon-rice-bowl-recipe-easy-healthy-dinner-idea/