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Easy Teriyaki Salmon Bowl Recipe with Sticky Rice and Edamame

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A quick and easy teriyaki salmon bowl featuring sticky rice and fresh edamame, perfect for busy weeknights and packed with balanced flavors and textures.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin-on or off depending on preference
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1 cup sushi or short-grain rice
  • 1 1/4 cups water
  • Optional: 1 tablespoon rice vinegar and 1 teaspoon sugar (for rice seasoning)
  • 1 1/2 cups shelled edamame (frozen, thawed)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Optional: pickled ginger or sliced cucumber for garnish

Instructions

  1. Rinse 1 cup sushi rice under cold water until water runs clear. Drain well.
  2. Combine rice and 1 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat.
  3. Reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.
  4. Fluff rice gently with a rice paddle or fork. Stir in optional 1 tablespoon rice vinegar and 1 teaspoon sugar if using.
  5. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
  6. Heat a non-stick or cast iron skillet over medium heat. Pat salmon dry and season lightly with salt and pepper.
  7. Place salmon skin-side down (if skin on) and cook for 4-5 minutes until skin is crisp.
  8. Flip salmon and cook for another 3-4 minutes until just cooked through. Transfer salmon to a plate.
  9. In the same skillet, pour teriyaki sauce mixture and bring to a gentle simmer.
  10. Stir in cornstarch slurry and cook until sauce thickens and becomes glossy, about 2 minutes.
  11. Return salmon to the pan and spoon glaze over each fillet. Cook for another minute to coat well.
  12. Steam or microwave shelled edamame until heated through. Drain and season lightly with salt if desired.
  13. Divide sticky rice between four bowls. Top each with a glazed salmon fillet and a handful of edamame.
  14. Sprinkle with sliced green onions and toasted sesame seeds. Add pickled ginger or cucumber slices if using.
  15. Serve immediately.

Notes

Pat salmon dry before cooking for a crispy skin. Control heat to avoid burning the sauce. Use cornstarch slurry to achieve a glossy, clingy teriyaki glaze. Frozen edamame can be quickly steamed or microwaved. Add a splash of water if glaze becomes too thick. Leftovers keep well refrigerated for 2-3 days.

Nutrition

Keywords: teriyaki salmon, salmon bowl, sticky rice, edamame, easy dinner, weeknight meal, gluten-free, healthy salmon recipe

Find it online: https://tessierecipes.com/easy-teriyaki-salmon-bowl-recipe-with-sticky-rice-and-edamame-tips/