Japanese

Medium · Hot

Salmon Teriyaki Bowl

A nourishing washoku-inspired bowl of glazed salmon over steamed rice with lightly cooked vegetables, finished with a house teriyaki glaze.

Recipe by

Yuki Tanaka

The Washoku Keeper

Prep

10 min

Cook

25 min

Total

35 min

Method

Prepare Rice

Rinse the white rice under cold water until the water runs clear. Combine with water in a rice cooker and cook until tender and fluffy.

Make Teriyaki Glaze

In a small bowl, whisk together soy-sauce, honey, grated ginger, and sesame-oil until smooth. Set aside.

Cook Salmon

Pat the salmon fillets dry with paper towels. Heat a skillet over medium-high heat with a drizzle of sesame-oil.

Place salmon skin-side up in the pan. Sear for 3-4 minutes until golden. Flip and cook 2-3 minutes more.

Pour the teriyaki glaze over the salmon. Let it bubble and reduce for 1-2 minutes, spooning over the fish until nicely glazed.

Prepare Vegetables

Cut the carrot into thin diagonal slices. Cut broccoli into small florets.

Steam or blanch the carrot and broccoli until just tender but still bright, about 3-4 minutes. Drain and set aside.

Assemble Bowls

Divide the steamed rice among four bowls. Arrange glazed salmon on one side.

Place the steamed vegetables alongside the salmon. Spoon any remaining glaze from the pan over the bowls.

Finish each bowl with a sprinkle of sesame-seeds. Serve immediately.

Nutri-Score

Excellent balance

A–E · lower is better · score -1

Calories

674

per serving

High in protein · 42gLow sugar · 15gLow saturated fat · 4g

Protein

42g

Carbs

79g

Fat

21g

Sat. fat

Fiber

Sugar

15g

Sodium

674mg

Dairy FreePescatarianHeart HealthyAnti InflammatoryHigh ProteinOmega 3 RichSodium Conscious

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

2.7

per serving

ECarbonAEU all-round· carbon sets the grade

Water

1.3m³

Land

46Pt

Runoff

0.3g P

Salmon fillets drives 85% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderFluffyGlossy

Aromas

SavoryNuttyWarm SpiceUmami Rich

Kitchen Equipment

Primary Tool

Skillet

Skillet Rice CookerSteamer InsertChef Knife Cutting Board Grater Mixing Bowl Spatula Paper Towels Plastic Wrap Measuring Spoons

Counter FootprintMedium

Techniques

Searing Steaming Glazing Blanching Reducing

Safety & Storage

Cooking Temperature

Cook salmon to minimum internal temperature of 145°F (63°C) as measured with food thermometer to eliminate parasites and pathogens.

Cross Contamination

Use separate cutting boards and utensils for raw salmon. Avoid contact with ready-to-eat foods like steamed rice until after salmon is fully cooked.

Storage

Refrigerate leftover salmon teriyaki bowl within 2 hours at 40°F (4°C) or below. Consume within 3-4 days.

Shelf Life

Steamed rice has a shelf life of 5-6 days refrigerated but quality declines after 2-3 days. Salmon should be used within 1-2 days for optimal quality.

Handling

Pat salmon dry before cooking to ensure proper searing. Do not leave raw salmon at room temperature for more than 2 hours total preparation and cooking time.

High Risk Population

Immunocompromised individuals, pregnant women, young children, and elderly should ensure salmon is cooked to proper temperature as raw fish poses increased risk of bacterial and parasitic infection.

Allergen Warning

Clearly label leftovers as containing fish, soy, and sesame allergens. These ingredients are present throughout the dish and cannot be removed.

Temperature

Blanched vegetables should be cooled rapidly and not left in the temperature danger zone (40-140°F / 4-60°C) for more than 2 hours combined.

Pro Tips

Technique

When searing the salmon, resist the urge to move it. Let the skin crisp naturally in the pan — patience is part of the flavor. The fish will release itself when ready.

Substitution

If mirin is available, replace honey with mirin for a more traditional teriyaki. The subtle sweetness and gentle acidity honor the washoku spirit.

From the chef

This salmon teriyaki bowl carries the essence of washoku balance — the honey meeting deep soy umami, coating tender fish in a glaze that speaks of autumn warmth. In my kitchen, we serve it simply: rice beneath, vegetables bright beside, each element honored. This is everyday cooking at its most complete.

Yuki TanakaThe Washoku Keeper

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TagsSalmonJapaneseHealthyBowl MealWeeknight DinnerFishTeriyakiGlazed

AllergensFishSoySesame

Source: generated · June 10, 2026