Japanese Salmon Teriyaki Sticky Rice Bowl
Crisp-skinned salmon in soy-mirin teriyaki over short-grain rice with edamame and cucumber.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 bowls
Japanese teriyaki uses just soy sauce, mirin, sake and a little sugar, reduced in the pan until glossy. Cooking the salmon skin-side down first gives a crisp skin that holds up against the glaze.
Why this recipe works
Most of the cooking happens skin-side down, which protects the delicate flesh and crisps the skin. The sauce reduces in the pan in a minute or two and coats the fish.
Ingredient notes
Many cooks prefer salmon slightly below 145°F (63°C), at around 125°F (52°C), for a moist center; the USDA recommends 145°F. Mirin adds sweetness and shine.
Common mistakes
- Moving the salmon before the skin releases naturally.
- Reducing the sauce too long until it's sticky and burnt.
What to serve with it
Pickled ginger, sesame seeds or furikake.
Meal prep
Salmon keeps 3 days; eat it cold or reheat gently.
More bowls like this
Cooking tips
Press the fillets for the first few seconds to keep the skin flat. Watch the sauce; it thickens fast.
Swaps and variations
Use skinless fillets and cook 3 to 4 minutes per side. Use tamari for gluten-free.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat gently until warm.
Recipe
Japanese Salmon Teriyaki Sticky Rice Bowl
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: large nonstick skillet; medium saucepan with lid; small pot; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 15 minutes, rest 10 minutes.
-
Boil the edamame 4 minutes and drain.
-
Mix the soy sauce, mirin, sake and sugar.
-
Season the salmon with salt. Heat the oil in a nonstick skillet over medium-high heat and place the salmon skin-side down. Press gently for 10 seconds, then cook 5 to 6 minutes without moving, until the skin is crisp and the flesh is opaque two-thirds of the way up.
-
Turn the salmon, cook 1 minute, then pour in the sauce. Simmer 1 to 2 minutes, spooning it over the fish, until glossy and the salmon reaches 145°F (63°C) or flakes easily.
-
Divide the rice among 4 bowls, add the salmon, edamame and cucumber, and spoon over the remaining sauce.
Questions
Can I bake the salmon?
Yes. Bake at 400°F (200°C) for 10 to 12 minutes and spoon reduced sauce over.
Can I use honey instead of sugar?
Yes, 2 teaspoons.
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