Irresistible Teriyaki Salmon Bowl with Flavorful Sesame Rice

Oh, teriyaki salmon—what a revelation! The moment I discovered this dish, it felt like a culinary epiphany.

There’s something magical about the sweet, tangy glaze caramelizing perfectly on a sizzling fillet. I mean, who could resist that?

Add to that the nutty aroma of sesame-infused rice, and it’s like your taste buds have been transported to a vibrant street market in Tokyo. I remember the first time I made this dish, I was a bit skeptical about pairing it with sesame rice, but it turned out to be a match made in heaven—like peanut butter and jelly or, dare I say, coffee and donuts.

You know those meals where every bite is a little moment of joy? This is one of them.

I even caught myself doing a little happy dance in the kitchen, much to my cat’s confusion. Give it a try, and maybe, just maybe, you’ll find yourself dancing too.

Steps

1. Begin by preparing the teriyaki sauce. Bring the salmon to room temperature while you do this. Clean and finely chop green onions, setting them aside for garnish later.
2. Peel and finely grate or mince the garlic and ginger. If using a ginger slice, discard it after cooking the sauce. Combine soy sauce, sugar, rice vinegar, and water in a small bowl, excluding sesame oil.
3. In another bowl, mix cornstarch with cold water to form a slurry. Heat a small pot over medium-low heat, add oil, and toast garlic and ginger for 1-2 minutes until light brown.



4. Add the previously mixed sauce ingredients to the pot, stirring continuously for 3-5 minutes until bubbling. Stir the cornstarch slurry again and pour it into the sauce, mixing until thickened. Turn off the heat and stir in sesame oil.
5. Prepare the salmon by patting it dry with a paper towel. Lightly salt both sides, then press each side into a plate of sesame seeds, ensuring they stick.
6. Heat a frying pan over medium heat, adding oil and butter. Place the salmon in the pan, cooking for 3-4 minutes on each side, aiming to toast the sesame seeds and cook the fish through.
7. Once cooked, remove the salmon from the pan. Brush or drizzle the teriyaki sauce over the salmon and serve with rice or vegetables, garnishing with chopped green onions. Enjoy your dish!

Ingredients

• Fresh salmon fillets or steaks
• Whole sesame seeds
• Grated garlic (approximately 2 cloves)
• Grated ginger (1 teaspoon)
• Soy sauce (3 tablespoons)
• Sugar or honey (2.5 tablespoons)
• Sesame oil (½ teaspoon)
• Rice vinegar (1 teaspoon)
• Water (7 tablespoons)
• Corn starch (1 tablespoon)
• Cold water (2 tablespoons for corn starch slurry)
• Green onions (for garnish)
• Salt (for seasoning salmon)

Nutritional Values

Calories: 751kcal | Carbohydrates: 57g | Protein: 71g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 188mg | Sodium: 2275mg | Potassium: 1816mg | Fiber: 1g | Sugar: 40g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 4mg

FAQ

• How can I reheat teriyaki salmon without losing its flavor?
• You can use a microwave to reheat teriyaki salmon, but it might intensify the fishy taste. Alternatively, enjoy it cold straight from the fridge or add it to salads or wraps.
• Is grilling teriyaki salmon an option, and how do I do it?
• Absolutely! Just salt the salmon and skip the sesame seeds before grilling. Cook each side for about 3 minutes, then brush the teriyaki sauce on top after grilling.
• When should I apply the teriyaki sauce to the salmon?
• It is best to brush the teriyaki sauce onto the salmon right before serving for optimal flavor.
• Can I use store-bought teriyaki sauce instead of making my own?
• Yes, store-bought teriyaki sauce is a convenient alternative. Simply brush it on the salmon before serving.
• What are some good side dishes to serve with teriyaki salmon?
• Teriyaki salmon pairs well with steamed rice, fried rice, or udon noodles. For vegetables, consider pan-fried cabbage, Brussels sprouts, green beans, or baby bok choy.

Tips

• To ensure the sesame seeds adhere well to the salmon, make sure the fish is thoroughly dried, especially if it has been rinsed or thawed from frozen. Excess moisture can cause the seeds to slide off during cooking.
• Lightly salt the salmon instead of marinating it to avoid overpowering its delicate flavor and to prevent burning during pan-frying, which can happen with sugar-based marinades.
• When pressing sesame seeds onto the salmon, use dry hands to prevent the seeds from sticking to your hands rather than the fish.
• Add sesame oil to the teriyaki sauce only after it has finished cooking to retain its full nutty flavor, as cooking can diminish its aroma.

Equipment

• Non-stick or Teflon frying pan: Essential for pan-frying the salmon without it sticking.
• Grater or zester: For grating ginger and garlic.
• Small saucepan: For making the teriyaki sauce.
• Cooking spatula: To flip the salmon while cooking.
• Basting brush: To apply the teriyaki sauce onto the salmon.
• Mixing bowls: For preparing the sauce and cornstarch slurry.