Print

Flavorful Teriyaki Salmon Bowl Recipe with Easy Pickled Ginger and Edamame

teriyaki salmon bowl - featured image
Print Recipe

A quick and easy teriyaki salmon bowl featuring crispy skin salmon, homemade pickled ginger, edamame, and a glossy teriyaki glaze served over jasmine or brown rice. Perfect for a nourishing weekday meal with balanced flavors and textures.

Ingredients

  • Salmon fillets (6 oz / 170 g each), skin-on for crispiness
  • Salt and pepper, to taste
  • Olive oil or neutral oil, for searing
  • Soy sauce (or tamari for gluten-free), 1/4 cup (60 ml)
  • Brown sugar, 2 tbsp (can substitute maple syrup)
  • Rice vinegar, 1 tbsp
  • Fresh ginger, finely grated, 1 tsp
  • Garlic, minced, 1 clove
  • Water, 2 tbsp
  • Cornstarch, 1 tsp (to thicken)
  • Fresh young ginger, thinly sliced (about 1/2 cup)
  • Rice vinegar, 1/4 cup (60 ml)
  • Sugar, 1 tbsp
  • Salt, 1/2 tsp
  • Cooked jasmine or brown rice, 2 cups (about 400 g)
  • Edamame, shelled and cooked, 1 cup (150 g) (frozen works perfectly)
  • Scallions, thinly sliced, 2 stalks
  • Sesame seeds, 1 tbsp, toasted
  • Optional: sliced cucumber or avocado for freshness

Instructions

  1. Prepare the Pickled Ginger (15 minutes + chilling): In a small saucepan, combine rice vinegar, sugar, and salt over medium heat. Stir until sugar dissolves completely. Remove from heat and pour over the thinly sliced ginger in a small bowl or jar. Let it cool, then refrigerate while you prepare the rest.
  2. Cook the Rice (20-25 minutes): Rinse 2 cups (400 g) of jasmine or brown rice under cold water until the water runs clear. Cook rice according to package instructions—usually about 20 minutes on stovetop or in a rice cooker. Fluff with a fork when done and keep warm.
  3. Make the Teriyaki Sauce (5-7 minutes): In a small saucepan, whisk together soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and water. Bring to a gentle boil over medium heat. Mix cornstarch with a little cold water to make a slurry, then stir into the sauce. Cook for 1-2 minutes until thickened and glossy. Remove from heat and set aside.
  4. Cook the Edamame (5 minutes): If using frozen edamame, boil in salted water for 4-5 minutes until tender. Drain and set aside.
  5. Sear the Salmon (8-10 minutes): Pat salmon fillets dry and season with salt and pepper. Heat 1 tbsp olive oil in a non-stick or cast-iron skillet over medium-high heat. Place salmon skin-side down first; press gently with a spatula to keep skin flat. Cook for 5-6 minutes until skin is crisp and the salmon is about 70% cooked through. Flip carefully and cook for another 2-3 minutes until cooked to your liking. Remove from heat.
  6. Assemble the Bowls: Divide rice between two bowls. Top with salmon fillets, a generous drizzle of teriyaki sauce, cooked edamame, pickled ginger slices, and scallions. Sprinkle toasted sesame seeds over everything.

Notes

Use room temperature salmon fillets to prevent sticking and promote even cooking. Resist poking the fish while it cooks to keep skin crispy. Adjust soy sauce and sugar in teriyaki sauce to taste to avoid oversalting. Thinly slice ginger for quick pickling. Store leftovers in airtight container up to 2 days; keep sauce separate to avoid soggy rice. Reheat gently in skillet to maintain salmon skin texture.

Nutrition

Keywords: teriyaki salmon bowl, pickled ginger, edamame, quick dinner, healthy salmon recipe, gluten-free, easy weeknight meal

Find it online: https://blairrecipes.com/flavorful-teriyaki-salmon-bowl-recipe-with-easy-pickled-ginger-and-edamame/