Sticky sweet-salty teriyaki-glazed salmon served over fluffy jasmine rice with crisp-tender broccoli, finished with sesame and sliced green onion for brightness.
Teriyaki Salmon Rice Bowls for Easy Weeknights
Glossy, sweet-salty teriyaki salmon over fluffy jasmine rice with crisp-tender broccoli—perfect for batch cooking, quick dinners, or packed lunches.
Some nights you want something that feels special without extra fuss: tender, fork-flaky salmon topped with a shiny teriyaki glaze hits that sweet spot. The sauce here is the star—ginger and garlic give it warmth, brown sugar and honey add sticky-sweet depth, and a hint of mirin lifts the whole thing so it never tastes one-note.
A little technique goes a long way: rinse the jasmine rice until the water runs clear so it steams up light and separate, and thicken the teriyaki with a cornstarch slurry for that lacquered finish that clings to the fish. Reserve a bit of sauce for brushing the fillets before they bake and an extra drizzle for the bowls—this keeps each bite glossy and satisfying.
Roasting the salmon on a lined sheet gives crisp edges while keeping the centers silky, and steaming or blanching broccoli just until crisp-tender preserves its bright color and bite. Finish everything with a scatter of toasted sesame and sliced green onion for crunch and freshness that cuts the richness.
This is a team-player recipe for batch cooking: portion into 4 containers for grab-and-go lunches or double it for an entire week of dinners. Reheat rice with a splash of water and warm the salmon gently so it stays moist; assemble the broccoli last if you like it snappy. Small make-ahead moves—separate the glaze, rice, and veg—make weekday assembly delightfully quick.
Ingredients
How to Make Portioned Teriyaki Salmon Rice Portions
- Rinse the jasmine rice under cold water until the water runs clear, then combine rice with 2.5 cups water and 1/4 tsp kosher salt in a medium pot; bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let sit covered 10 minutes.
- While the rice cooks, make the teriyaki sauce: finely grate the ginger and mince the garlic, then combine soy sauce, brown sugar, honey, mirin, ginger and garlic in a small saucepan over medium heat and bring to a gentle simmer.
- Whisk the cornstarch with 2 tbsp cold water to make a slurry, stir into the simmering sauce and cook 1–2 minutes until glossy and slightly thickened, then remove from heat and stir in the sesame oil; taste and set aside, reserving about 1/3 cup for glazing the salmon.
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment; pat the salmon dry, season lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper, and brush each fillet with a thin coat of the teriyaki sauce.
- Heat the neutral oil in a large ovenproof skillet over medium-high heat and sear the salmon skin-side down 1–2 minutes to set the skin (or place directly on the prepared sheet), then transfer to the oven and roast 8–10 minutes for medium (adjust 10–14 minutes for thicker fillets).
- Brush the salmon with another thin layer of sauce and switch the oven to broil; broil 1–2 minutes, watching closely, until edges caramelize and sauce is sticky—remove and let rest 2 minutes.
- Bring a medium pot of salted water to a boil, blanch the broccoli 3–4 minutes until bright green and crisp-tender, then drain and toss with 2–3 tablespoons of the remaining teriyaki sauce to coat.
- Fluff the rice with a fork and stir in 2–3 tablespoons of the teriyaki sauce (to taste) to lightly season; divide rice evenly among four containers or plates, top each with a salmon fillet and a portion of broccoli.
- Garnish each portion with sliced green onions and sesame seeds; to reheat, microwave covered 90–120 seconds or warm in a 350°F oven 10–15 minutes until heated through.
Recipe Card
Portioned Teriyaki Salmon Rice Portions
Sticky sweet-salty teriyaki-glazed salmon served over fluffy jasmine rice with crisp-tender broccoli, finished with sesame and sliced green onion for brightness.
- Prep
- 20 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Rinse the jasmine rice under cold water until the water runs clear, then combine rice with 2.5 cups water and 1/4 tsp kosher salt in a medium pot; bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let sit covered 10 minutes.
- While the rice cooks, make the teriyaki sauce: finely grate the ginger and mince the garlic, then combine soy sauce, brown sugar, honey, mirin, ginger and garlic in a small saucepan over medium heat and bring to a gentle simmer.
- Whisk the cornstarch with 2 tbsp cold water to make a slurry, stir into the simmering sauce and cook 1–2 minutes until glossy and slightly thickened, then remove from heat and stir in the sesame oil; taste and set aside, reserving about 1/3 cup for glazing the salmon.
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment; pat the salmon dry, season lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper, and brush each fillet with a thin coat of the teriyaki sauce.
- Heat the neutral oil in a large ovenproof skillet over medium-high heat and sear the salmon skin-side down 1–2 minutes to set the skin (or place directly on the prepared sheet), then transfer to the oven and roast 8–10 minutes for medium (adjust 10–14 minutes for thicker fillets).
- Brush the salmon with another thin layer of sauce and switch the oven to broil; broil 1–2 minutes, watching closely, until edges caramelize and sauce is sticky—remove and let rest 2 minutes.
- Bring a medium pot of salted water to a boil, blanch the broccoli 3–4 minutes until bright green and crisp-tender, then drain and toss with 2–3 tablespoons of the remaining teriyaki sauce to coat.
- Fluff the rice with a fork and stir in 2–3 tablespoons of the teriyaki sauce (to taste) to lightly season; divide rice evenly among four containers or plates, top each with a salmon fillet and a portion of broccoli.
- Garnish each portion with sliced green onions and sesame seeds; to reheat, microwave covered 90–120 seconds or warm in a 350°F oven 10–15 minutes until heated through.
Nutrition
- Carbohydrates
- 92
- Saturated Fat
- 4
- Sodium
- 800
- Fiber
- 4
- Unsaturated Fat
- 23
- Protein
- 51
- Fat
- 27
- Cholesterol
- 110
- Trans Fat
- 0
- Calories
- 870
- Sugar
- 14