Teriyaki Salmon Bowl
Glazed salmon over rice, built in the time the rice takes.
Recipe Author
Riff Kitchen@riffkitchen
JapaneseHigh ProteinDinner
Teriyaki Salmon Bowl
Glazed salmon over rice, built in the time the rice takes.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 12 cook
- 22 min
- servings
- 2
- effort
- Easy
Fit Fuel's note
Glaze at the end, never at the start. Teriyaki is mostly sugar, and sugar in a hot pan for ten minutes is carbon, not caramel.
Method
6 steps · tap one to tick it off
Tips
Rinse the rice before cooking. Washing off the surface starch keeps the grains separate under the glaze instead of gummy.
Grate the ginger and garlic finely. Fine pieces melt into the glaze in its short cooking time. Chunky ones stay raw and harsh.
Blot the pan before the glaze. Leftover oil stops the glaze clinging to the fish. Dab most of it out with a paper towel before pouring the glaze in.
Swaps
No honey? Brown sugar or maple syrup in the same amount.
No rice vinegar? Apple cider vinegar or lime juice, a little less.
No sesame seeds? Chopped roasted peanuts or crumbled nori.
Storage
Fridge: 3 to 4 days in a sealed container. Cool the rice quickly and refrigerate it within two hours.
Freezer: 2 to 3 months for best quality. Freeze the rice and salmon separately; both come back softer.
Reheat: Covered in the microwave with a splash of water, stirring the rice halfway, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Fit Fuel's note
Glaze at the end, never at the start. Teriyaki is mostly sugar, and sugar in a hot pan for ten minutes is carbon, not caramel.
Instructions
Follow the steps to perfection.
Tips
Rinse the rice before cooking. Washing off the surface starch keeps the grains separate under the glaze instead of gummy.
Grate the ginger and garlic finely. Fine pieces melt into the glaze in its short cooking time. Chunky ones stay raw and harsh.
Blot the pan before the glaze. Leftover oil stops the glaze clinging to the fish. Dab most of it out with a paper towel before pouring the glaze in.
Swaps
No honey? Brown sugar or maple syrup in the same amount.
No rice vinegar? Apple cider vinegar or lime juice, a little less.
No sesame seeds? Chopped roasted peanuts or crumbled nori.
Storage
Fridge: 3 to 4 days in a sealed container. Cool the rice quickly and refrigerate it within two hours.
Freezer: 2 to 3 months for best quality. Freeze the rice and salmon separately; both come back softer.
Reheat: Covered in the microwave with a splash of water, stirring the rice halfway, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix