Teriyaki Salmon Rice Bowls with Broccoli and Edamame

Why You’ll Love This Recipe

• Sticky-sweet, glossy teriyaki lacquer over tender, flaky salmon.
• Balanced bowl: fluffy rice, crisp-tender broccoli, buttery edamame, bright quick pickles.
• Weeknight-friendly: 45 minutes, mostly hands-off, simple ingredients.
• Make-ahead elements (sauce and pickles) streamline busy nights.

Grocery List

• Produce: 1 small head broccoli (or 4 cups florets), 1 English or 4 Persian cucumbers, 3 scallions, 2 garlic cloves, 1-inch knob fresh ginger
• Dairy: None
• Pantry: Jasmine rice, low-sodium soy sauce, mirin, rice vinegar, brown sugar, honey, toasted sesame oil, cornstarch, red pepper flakes, kosher salt, black pepper, neutral oil, toasted sesame seeds, salmon fillets (seafood counter), frozen shelled edamame

Full Ingredients

Rice

• 1 1/2 cups (285 g) jasmine rice
• 2 1/4 cups (540 ml) water
• 1/2 teaspoon fine salt

Quick-Pickled Cucumbers

• 1 English cucumber, thinly sliced (about 2 cups/220 g)
• 3 tablespoons (45 ml) rice vinegar
• 1 tablespoon (12 g) granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1 teaspoon toasted sesame oil (optional)

Teriyaki Sauce

• 1/2 cup (120 ml) low-sodium soy sauce
• 1/3 cup (80 ml) mirin
• 1/4 cup (60 ml) water
• 3 tablespoons (36 g) packed brown sugar
• 1 tablespoon (15 ml) honey
• 2 tablespoons (30 ml) rice vinegar
• 2 teaspoons (10 ml) toasted sesame oil
• 2 teaspoons finely grated fresh ginger
• 2 garlic cloves, finely grated or minced
• 1 tablespoon (8 g) cornstarch mixed with 1 tablespoon (15 ml) cold water

Salmon and Vegetables

• 4 salmon fillets, skin-on, 6 oz (170 g) each
• 1 tablespoon neutral oil (for pan/sheet)
• Pinch kosher salt and black pepper (go easy; sauce is salty)
• 4 cups broccoli florets (about 1 small head)
• 1 1/2 cups frozen shelled edamame

For Serving

• 3 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Extra teriyaki sauce for drizzling

Step-by-Step Instructions

Step 1: Cook fluffy jasmine rice

Rinse the rice in a fine-mesh strainer under cool water, swishing with your hand until the water runs mostly clear (about 30–60 seconds). Combine rice, water, and salt in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and keep warm.

Step 2: Quick-pickle the cucumbers

In a bowl, toss cucumber slices with rice vinegar, sugar, salt, red pepper flakes, and toasted sesame oil (if using). Stir occasionally and let sit for 10–15 minutes. The cucumbers will soften slightly and release juices. Drain just before serving if you prefer a crisper texture.

Step 3: Whisk teriyaki and marinate the salmon

In a measuring jug, whisk soy sauce, mirin, water, brown sugar, honey, rice vinegar, toasted sesame oil, ginger, and garlic. Set aside about 1 cup (240 ml) of this mixture in a small saucepan for glazing. Place the salmon in a shallow dish and pour 1/2 cup (120 ml) of the remaining mixture over it. Turn to coat and marinate for 15 minutes in the refrigerator. Discard used marinade after marinating.

Step 4: Preheat and steam the veggies

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and lightly oil it. Set the oven rack about 6 inches (15 cm) from the broiler for later. Meanwhile, steam broccoli in a basket over simmering water until crisp-tender, 4–5 minutes. Add edamame to the steamer for the last 2 minutes to warm through. Season the vegetables with a pinch of salt; set aside.

Step 5: Roast, glaze, and broil the salmon

Pat the marinated salmon lightly and place skin-side down on the prepared sheet; season with a small pinch of salt and pepper. Roast until the thickest part registers 120–125°F (49–52°C) for medium, 7–9 minutes depending on thickness. While it roasts, bring the reserved teriyaki in the saucepan to a simmer. Whisk in the cornstarch slurry and cook, stirring, until glossy and syrupy, 2–3 minutes. Switch the oven to broil. Brush salmon generously with the thickened teriyaki and broil 1–2 minutes until the sauce bubbles and lightly caramelizes. Watch closely to prevent burning.

Step 6: Assemble the bowls

Divide rice among 4 bowls (about 1 to 1 1/4 cups cooked rice each). Add broccoli and edamame. Top each with a lacquered salmon fillet. Tuck in a pile of quick-pickled cucumbers. Drizzle with extra teriyaki, then finish with scallions and sesame seeds. Serve immediately.

Pro Tips

• Use skin-on salmon for easier handling; the skin protects the flesh and releases cleanly from the sheet when cooked.
• Limit marinating to 15–20 minutes; soy-based marinades can cure the surface and make fish too salty if left longer.
• Always reserve sauce for glazing before adding any to raw fish. Only the reserved portion gets cooked and used for brushing/drizzling.
• For an extra-glossy finish, brush a second thin coat of teriyaki after broiling and let residual heat set it.
• Rice cooker method: use the same rice-to-water ratio, then fluff and keep warm on the “hold” setting.

Variations

• Spicy Teriyaki: Stir 1–2 teaspoons sriracha or a teaspoon of gochujang into the glaze.
• Protein Swap: Firm tofu (pressed and roasted 15–20 minutes) or chicken thighs (roast 18–22 minutes to 165°F) both work well.
• Grain Base: Try brown rice, sushi rice, or cauliflower rice. Adjust cook time and liquid as needed.

Storage & Make-Ahead

Teriyaki sauce (glaze) can be made up to 1 week ahead; store covered in the fridge and rewarm gently to loosen. Quick-pickled cucumbers keep 2–3 days refrigerated. Cooked rice can be refrigerated up to 4 days; reheat with a sprinkle of water and cover to steam. Cooked salmon is best fresh but can be refrigerated up to 2 days; rewarm in a 275°F (135°C) oven for 8–10 minutes just until warmed through, or enjoy cold as a salad bowl.

Nutrition (per serving)

Approx. 690 calories; 36 g protein; 24 g fat; 75 g carbohydrates; 6 g fiber; 12 g sugars; 1,250 mg sodium. Values are estimates and will vary with ingredient brands and portion sizes.