Teriyaki Salmon Bowl

A quick and easy meal, perfect for a healthy lunch.

By | January 05, 2018

Ingredients

  • 1⁄2 cup sake
  • 3 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 2 cucumbers, thinly shaved
  • Canola oil for brushing
  • 1 pineapple, peeled and cut into planks
  • 2 zucchinis, halved lengthwise
Teriyaki Sauce
  • 1⁄4 cup soy sauce
  • 1⁄4 cup mirin
  • 2 tablespoons sake
  • 2 tablespoons light brown sugar
  • 1 1⁄2 pounds salmon fillets, cut into 4 equal pieces
  • 1 tablespoon canola oil
  • Steamed sushi rice, for serving
  • 2 avocados, pitted, peeled, and thinly sliced

Preparation

1/ In a bowl, whisk together the sake, sesame oil, and soy sauce. Add the cucumbers and toss to coat. Let stand for at least 15 minutes.

2/ Heat a grill pan over medium-high heat and brush with canola oil. Working in batches, grill the pineapple and zucchini until tender-crisp and charred, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Cut the pineapple into 1-inch cubes and the zucchini into 1⁄2-inch half-moons. Keep warm.

3/ To make the teriyaki sauce, in a small saucepan over high heat, combine the soy sauce, mirin, sake, and brown sugar, and bring to a boil. Reduce the heat to medium and simmer until thickened, about 3 minutes.

4/ Brush half of the teriyaki sauce over the salmon. In a large saute pan over medium-high heat, warm the canola oil. Add the salmon and sear until cooked through, about 4 minutes per side. Remove from the heat and brush with the remaining teriyaki sauce.

5/ Divide the rice among 4 bowls. Drain the cucumbers and distribute them evenly among the bowls. Top with the pineapple, zucchini, salmon, and avocado. Garnish with sesame seeds. Drizzle with soy sauce and serve.

About this recipe

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Ingredients

  • 1⁄2 cup sake
  • 3 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 2 cucumbers, thinly shaved
  • Canola oil for brushing
  • 1 pineapple, peeled and cut into planks
  • 2 zucchinis, halved lengthwise
Teriyaki Sauce
  • 1⁄4 cup soy sauce
  • 1⁄4 cup mirin
  • 2 tablespoons sake
  • 2 tablespoons light brown sugar
  • 1 1⁄2 pounds salmon fillets, cut into 4 equal pieces
  • 1 tablespoon canola oil
  • Steamed sushi rice, for serving
  • 2 avocados, pitted, peeled, and thinly sliced
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