Easy Teriyaki Salmon Bowl
Easy Teriyaki Salmon Bowl is a quick, delicious dinner perfect for busy weeknights. The salmon cubes are fried to perfection and topped with homemade teriyaki sauce and spicy mayo. Garnish with sesame seeds, fresh cucumber, and carrot. It offers a flavorful and visually appealing culinary experience suitable for beginners and experienced home cooks.
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WHAT IS TERIYAKI
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Teriyaki is a cooking technique used in Japanese cuisine. It involves grilling or broiling ingredients after marinating them in a glaze of soy sauce, mirin, and sugar. This method was originally applied to a variety of meats and fish. This includes salmon, highly esteemed in Japan due to its rich flavor and nutritional value.
OTHER RECIPE IDEAS
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THE INGREDIENTS
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Salmon Fillets (cut into cubes): Salmon is a nutrient-rich fish, high in omega-3 fatty acids, protein, and essential vitamins like B12 and D. Cutting it into cubes allows for even cooking and better absorption of the flavorful teriyaki sauce.
Cornstarch: This is used to lightly coat the salmon cubes, creating a thin, crispy layer when cooked. It also helps the sauce adhere to the salmon, ensuring every bite is full of flavor.
Salt and Pepper: Basic seasonings that enhance the natural flavors of the salmon. Salt helps to draw out moisture, intensifying the taste, while pepper adds a subtle heat.
For the Sauce:
- Soy Sauce: A key ingredient in teriyaki sauce, it provides a rich, umami flavor that forms the base of the sauce.
- Rice Vinegar: Adds a tangy acidity that balances the sweetness of the sauce.
- Sesame Oil: A small amount of this oil imparts a nutty aroma and flavor that complements the other ingredients.
- Honey and Brown Sugar: These sweeteners create the characteristic glaze of teriyaki sauce and balance the salty soy sauce.
- Red Chili Pepper Flakes: Introduce a hint of spice to the sauce, enhancing its complexity.
- Garlic Cloves: Fresh garlic adds a robust, savory depth to the sauce.
- Grated Ginger: Provides a zesty, slightly spicy kick that brightens the overall flavor profile.
For the Slurry:
- Cornstarch and Water: A mixture of these two thickens the sauce, ensuring it clings to the salmon and vegetables perfectly.
For the Spicy Mayo:
- Mayonnaise: The creamy base of the spicy mayo, adds richness.
- Sriracha: This hot sauce brings heat and a touch of sweetness, transforming the mayo into a spicy condiment.
- Salt: Enhances the flavors and ensures the spicy mayo is well-seasoned.
For the Toppings:
- Shredded Carrot: Adds a sweet crunch, vibrant color, and nutritional benefits.
- Cucumber: Provides a refreshing, crisp texture and coolness to balance the spiciness.
- Green Onions: Offer a mild, oniony flavor and a pop of green color.
- Avocado: Adds creamy richness and healthy fats, bringing a luxurious texture to the bowl.
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HOW TO MAKE EASY TERIYAKI SALMON BOWL
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1. PREP THE SALMON
If you’re buying salmon fillets, remove the skin and cut them into about an inch cubes (bite-sized pieces). Season them with salt and pepper, then toss to coat evenly. Lightly dredge them onto cornstarch. Shake off excess cornstarch and set them aside until ready to fry them.
2. MAKE THE SAUCE
Combine soy sauce, rice vinegar, sesame oil, honey, brown sugar, red chili pepper flakes, garlic, and ginger in a measuring cup. Make the slurry by combining cornstarch and water. Stir until the cornstarch is dissolved. Add the slurry to the sauce mixture.
3. COOK THE TERIYAKI SAUCE
In a saucepan over medium-high heat, add the sauce mixture. Stir constantly until the sauce thickens. Transfer the sauce to a small container and cool completely.
4. COOK THE SALMON
Heat the pan with oil, add the salmon cubes, and cook for 2-3 minutes or until golden brown. Make the spicy mayo, and plate your Teriyaki Salmon Bowl. Serve it with steamed rice, slices of cucumber, and carrot, then drizzle the teriyaki sauce and spicy mayo on top. Garnish with sesame seeds.
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FREQUENTLY ASKED QUESTIONS
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1. What is the best way to cook the salmon for the bowl?
There are several methods to cook the salmon, but grilling, baking, or pan-searing are the most common. To pan-sear, heat a bit of oil in a skillet over medium-high heat. Place the marinated salmon fillets skin-side down and cook for about 4-5 minutes per side, or until the salmon is cooked through and has a nice caramelized coating. For baking, preheat your oven to 400°F (200°C), place the salmon on a baking sheet lined with parchment paper, and bake for 12-15 minutes.
2. Can I make the Teriyaki Salmon Bowl ahead of time?
Yes, you can prepare the components ahead of time. Cook the rice and vegetables, and store them in separate containers in the refrigerator. The teriyaki sauce can also be made in advance and stored in the fridge for up to a week. Cook the salmon just before serving for the best texture and flavor. When ready to assemble, simply reheat the rice and vegetables, and add the freshly cooked salmon on top.
3. Are there any substitutions for the ingredients if I have dietary restrictions?
Absolutely! For a gluten-free version, use tamari or a gluten-free soy sauce. For a vegetarian option, you can replace the salmon with tofu or tempeh, marinating and cooking them in the same way as the salmon.
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RECOMMENDED RECIPES
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Easy Teriyaki Salmon Bowl
Equipment
- Nonstick skillet
- Measuring cup
- Mixing bowls
- Tongs
- Spatula
- Piping bags
Ingredients
FOR THE SALMON
- 1 pound salmon fillets, remove the skin and cut into one-inch cubes
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground pepper
- 1/4 cup cornstarch
- 2 tablespoon olive oil, for frying
FOR THE TERIYAKI SAUCE
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1/2 teaspoon red chili pepper flakes
- 2 cloves of garlic, grated
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
FOR THE SPICY MAY
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha
- 1/4 teaspoon salt, to taste
Instructions
FOR THE SALMON
- Place the salmon in a large bowl. Then season with salt and pepper. In a shallow plate or small sheet pan, add the cornstarch and lightly dredge the salmon cubes. Shake off excess cornstarch. Set them aside until ready for frying.
FOR THE TERIYAKI SAUCE
- In a measuring cup or any cup you have, combine soy sauce, vinegar, sesame oil, honey, brown sugar, red chili pepper flakes, garlic, and ginger. Combine cornstarch and water, and stir until the cornstarch is dissolved. Add the mixture to the teriyaki sauce and stir to combine. Set the sauce aside and cool completely.
COOK THE SALMON
- Heat a nonstick skillet with oil over medium-high heat. Add the salmon and cook until golden brown, about 2 minutes. Set them aside until ready for plating.
MAKE THE SPICY MAYO
- In a small bowl, combine mayonnaise, Sriracha, and a pinch of salt. Stir until combined.
PLATE YOUR TERIYAKI SALMON
- Place the spicy mayo and the teriyaki sauce in a pipping bag or squirt bottle (for easy drizzling). Serve the salmon in a bowl of steamed rice, shredded cucumber, carrot, and slices of avocado. Drizzle the sauce and spicy mayo on top and garnish with sesame seeds.
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Notes
- For serving, you can add any veggies you like. Avocado adds flavor and extra creaminess to the dish.
- If you don’t have piping bags, you can use Ziplock bags and snip the end for easy drizzling of the sauce.
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GET A WEEK FREE OF MEAL-PREPPING RECIPES WITH A GROCERY LIST
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