Oven-Baked Teriyaki Salmon Rice Bowls

Why You’ll Love This Recipe

• Restaurant-quality teriyaki glaze that clings and caramelizes beautifully.
• Balanced bowl: fluffy jasmine rice, flaky salmon, and crisp-tender green veggies.
• Weeknight-friendly: ready in 45 minutes with minimal cleanup.
• Make-ahead elements and easy swaps (tamari for gluten-free, brown rice for extra fiber).

Grocery List

• Produce: Fresh ginger, garlic, scallions, sugar snap peas, lime (optional)
• Dairy: None
• Pantry: Jasmine rice, low-sodium soy sauce (or tamari), mirin, sake or rice vinegar, brown sugar, honey, toasted sesame oil, cornstarch, neutral oil, sesame seeds, shelled edamame (often frozen)

Full Ingredients

Salmon & Rice

• 4 salmon fillets, skin-on (6 oz/170 g each)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 cups jasmine rice, rinsed until water runs clear
• 2 1/4 cups water (or low-sodium chicken/vegetable broth)

Teriyaki Glaze

• 1/2 cup low-sodium soy sauce
• 1/3 cup mirin
• 1/4 cup sake (or 2 tbsp rice vinegar + 2 tbsp water)
• 3 tbsp packed brown sugar
• 1 tbsp honey
• 1 tbsp finely grated fresh ginger
• 2 tsp minced garlic (about 2 cloves)
• 1 tsp toasted sesame oil
• 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)

Soy-Ginger Reduction (for drizzling)

• 1/3 cup low-sodium soy sauce
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp finely grated fresh ginger

Vegetables

• 8 oz sugar snap peas, strings removed
• 1 cup shelled edamame (thawed if frozen)
• 2 tsp neutral oil (canola, avocado, or grapeseed)
• 1 tsp finely grated fresh ginger
• 1 small garlic clove, minced
• Pinch of kosher salt

To Serve

• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds (white, black, or mixed)
• Lime wedges (optional)
• Crushed red pepper flakes or a drizzle of sriracha (optional, for heat)

Step-by-Step Instructions

Step 1: Rinse and cook the jasmine rice

Place 1 1/2 cups jasmine rice in a fine-mesh strainer and rinse under cold water for 60–90 seconds until the water runs mostly clear. Combine rice with 2 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and keep covered to steam for 10 minutes. Fluff with a fork just before serving.

Step 2: Preheat the oven and prep the pan

Preheat the oven to 400°F (204°C) with the rack in the center. Line a rimmed sheet pan with parchment paper or lightly oil it to prevent sticking. Pat the salmon dry with paper towels, then season the flesh side with 1/2 tsp kosher salt and 1/4 tsp black pepper. Place the fillets skin-side down on the prepared pan.

Step 3: Make the teriyaki glaze

In a small saucepan, combine 1/2 cup soy sauce, 1/3 cup mirin, 1/4 cup sake (or the rice vinegar/water substitute), 3 tbsp brown sugar, 1 tbsp honey, 1 tbsp grated ginger, 2 tsp minced garlic, and 1 tsp toasted sesame oil. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer, stirring, for 2–3 minutes until the glaze is glossy and just thick enough to coat the back of a spoon. Remove from heat.

Step 4: Bake and glaze the salmon

Brush each salmon fillet with a generous layer of teriyaki glaze. Bake at 400°F (204°C) for 10–12 minutes, brushing once more with glaze at the 6-minute mark. For caramelized edges, switch to broil on high for 1–2 minutes at the end, watching closely. Target an internal temperature of 125–130°F (52–54°C) for moist, medium doneness (or 145°F/63°C if you prefer well-done). Transfer salmon to a plate to rest for 2 minutes.

Step 5: Simmer the soy-ginger reduction

While the salmon bakes, add 1/3 cup soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1 tsp grated ginger to a small saucepan. Bring to a lively simmer over medium heat and reduce for 5–7 minutes, or until syrupy and reduced to about 3–4 tbsp. Remove from heat. The sauce will thicken slightly as it cools to a pourable glaze.

Step 6: Sauté the snap peas and edamame

Heat 2 tsp neutral oil in a large skillet over medium-high heat. Add the snap peas, 1 tsp grated ginger, and minced garlic; cook for 2 minutes, stirring. Add edamame and a pinch of salt; cook 2–3 minutes more until the peas are crisp-tender and bright green and the edamame is heated through. Remove from heat.

Step 7: Assemble the bowls

Divide the fluffy rice among 4 bowls (about 1 cup cooked rice each). Top with sautéed snap peas and edamame, then place a glazed salmon fillet on each bowl. Drizzle 2–3 tsp of the soy-ginger reduction over the salmon and rice. Finish with sliced scallions and sesame seeds. Add lime wedges and red pepper flakes if you like a little brightness and heat. Serve immediately.

Pro Tips

• For stick-free salmon, use parchment paper or preheat the sheet pan for 5 minutes before adding the fillets.
• Thickness matters: 1-inch thick fillets typically need 10–12 minutes at 400°F. Thinner cuts may be done in 8–9 minutes.
• Glaze consistency: If the teriyaki gets too thick, whisk in 1–2 tsp hot water. If too thin, simmer 30–60 seconds longer.
• Rice upgrade: Swap water for low-sodium broth or add a 2-inch strip of kombu to the pot for extra aroma (remove before fluffing).
• Gluten-free option: Use certified gluten-free tamari instead of soy sauce.

Variations

• Brown rice base: Cook 1 1/2 cups short-grain brown rice (use 3 cups water; simmer 35–40 minutes) for a heartier bowl.
• Spicy teriyaki: Whisk 1–2 tsp sriracha or chili-garlic sauce into the teriyaki glaze.
• Tofu swap: Use 16 oz extra-firm tofu, pressed and cut into slabs; roast at 425°F (218°C) for 20–25 minutes, glazing in the last 5 minutes.

Storage & Make-Ahead

Cook rice up to 2 days ahead; reheat with a splash of water, covered, in the microwave. Teriyaki glaze and soy-ginger reduction can be made 3–5 days in advance; refrigerate in airtight containers and warm gently to loosen. Leftover bowls keep 2–3 days refrigerated; store components separately for best texture. Reheat salmon at 275°F (135°C) for 8–10 minutes or microwave at 50% power in short bursts to avoid overcooking.

Nutrition (per serving)

Approximate values: 670 calories; 36 g protein; 65 g carbohydrates; 25 g fat; 5 g fiber; 1200 mg sodium. Values will vary with exact ingredients and portion sizes.