Oh, the sweet, sticky allure of teriyaki! It’s like a warm hug in a bowl, bringing back memories of cozy dinners after long days. This Teriyaki Salmon Bowl is not just a meal; it’s a symphony of flavors—where savory meets sweet, and the salmon practically dances on your tongue. You might not be in Tokyo, but for a moment, with chopsticks in hand, you’ll feel like you are.
Steps
- Pat the salmon fillets dry with paper towels and season them with salt and pepper. Heat oil in a large skillet over medium-high heat, then add the salmon, skin side down, and reduce the heat to medium-low. Cook while gently pressing the fillets for about 6 minutes until the skin becomes crispy.
- Flip the salmon over and cook for an additional minute until the salmon’s internal temperature reaches 120°F for medium-rare or 130°F for medium. Transfer the cooked salmon to a plate lined with paper towels to drain excess oil.
- Distribute the cooked rice equally into four bowls. Add diced avocado, cucumber, and sliced scallions on top of the rice in each bowl. Place a salmon fillet on each portion and drizzle with teriyaki sauce, using a spoon to evenly coat the fish.
- Finish by sprinkling furikake or toasted sesame seeds over each bowl to add flavor. Serve the rice bowls immediately while they’re still warm.
Ingredients
- 4 salmon fillets, approximately 5 ounces (140 g) each
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon (15 ml) vegetable or canola oil
- 4 cups cooked white or brown rice (about 680 g cooked rice)
- 1 avocado, diced
- 1 Persian or Japanese cucumber, diced
- 6 to 8 scallions, thinly sliced
- 1/2 cup (120 ml) homemade or store-bought teriyaki sauce
- Furikake and/or toasted sesame seeds, for garnish
Nutritional Values
Calories: 2164 | Fat: 96g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 6996mg | Carbohydrates: 264g | Dietary Fiber: 36g | Sugars: 28g | Protein: 68g | Vitamin C: 68mg | Calcium: 344mg | Iron: 16mg | Potassium: 3560mg
FAQ
- How can I achieve crispy skin on salmon while keeping the center moist?
- Begin by cooking the salmon over high heat to crisp the skin, then lower the heat to maintain a moist, medium-rare center.
- What is the best way to know if my homemade sauces or pickles will last a long time in the fridge?
- A general rule of thumb is if the food tastes extremely salty, sweet, acidic, smoky, fatty, or spicy, it’s likely to last longer. Always rely on the sniff test—if it smells off, it’s best to discard it.
- Can teriyaki sauce be stored for a long time without going bad?
- Yes, teriyaki sauce can last indefinitely if stored properly. It’s common for the sauce to be periodically replenished with fresh ingredients, maintaining its freshness.
- Is it necessary to prepare everything from scratch for each meal?
- No, using leftovers or preparing extra quantities can make future meals quicker and easier, preventing kitchen burnout.
- What is furikake and where can I find it?
- Furikake is a seasoning blend used to flavor rice, available in various flavors at Japanese grocery stores or online.
Tips
- Achieve Crispy Salmon Skin: Start by cooking the salmon fillets skin side down on high heat, then reduce to medium-low. Press gently on the fillets to ensure good contact with the pan and cook until the skin is crispy and lifts easily with a spatula.
- Repurpose Leftover Teriyaki Sauce: Prepare extra teriyaki sauce and store it in the fridge for future use. This can save time in subsequent meals and the sauce can last indefinitely when stored properly.
- Use an Instant-Read Thermometer: For perfectly cooked salmon, use an instant-read thermometer. Aim for a temperature of 120°F (49°C) for medium-rare or 130°F (54°C) for medium.
- Enhance with Seasonings: Sprinkle furikake or toasted sesame seeds over the finished dish for added flavor and texture. Furikake is a versatile seasoning available in various flavors at Japanese grocery stores.
Equipment
- Glazed Salmon, Cucumber, and Avocado Rice Bowls that you might consider purchasing if you don’t already have them at home:
- Stainless Steel Skillet – A large stainless steel skillet is recommended for cooking the salmon to achieve crispy skin.
- Instant-Read Thermometer – Useful for checking the internal temperature of the salmon to ensure it is cooked to your desired level (medium-rare or medium).