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Easy Teriyaki Salmon Rice Bowl Recipe with Pickled Cucumbers

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A quick and satisfying teriyaki salmon rice bowl paired with crisp, tangy pickled cucumbers, perfect for a flavorful weeknight meal.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin-on or off
  • 1/4 cup low sodium soy sauce (60 ml)
  • 2 tablespoons brown sugar, packed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 cup water (60 ml)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
  • 1 medium English cucumber, thinly sliced
  • 1/2 cup rice vinegar (120 ml)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Red pepper flakes (optional)
  • Fresh dill or sesame seeds (optional garnish)
  • About 2 cups cooked steamed white or jasmine rice (370 g)
  • 2 green onions, sliced for garnish
  • Toasted sesame seeds for garnish

Instructions

  1. Prepare the pickled cucumbers: In a bowl, whisk together rice vinegar, sugar, salt, and red pepper flakes if using until sugar dissolves. Add thin cucumber slices, toss to coat, cover, and refrigerate for at least 10 minutes.
  2. Cook the rice: Rinse 1 cup (190 g) jasmine or white rice under cold water until water runs clear. Cook with 1 1/2 cups (355 ml) water in a rice cooker or pot. Fluff with a fork and keep warm.
  3. Make the teriyaki sauce: In a small bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, and water. Whisk until sugar dissolves. Set aside.
  4. Cook the salmon: Heat a non-stick skillet over medium heat. Pat salmon dry and place skin-side down if applicable. Cook 4-5 minutes until golden and crisp, then flip carefully.
  5. Pour half the teriyaki sauce over salmon, letting it bubble and caramelize for 3-4 minutes.
  6. Stir cornstarch slurry into remaining sauce and cook on low heat for 1-2 minutes until thickened.
  7. Spoon thickened sauce over salmon in pan and coat fillets well. Remove from heat.
  8. Assemble the bowl: Spoon steamed rice into bowls, place glazed salmon on top, add pickled cucumbers alongside, and garnish with sliced green onions and toasted sesame seeds.

Notes

Pat salmon dry before cooking for a better sear. Use skin-on salmon for easier flipping and crispiness. Adjust heat to medium-low if salmon browns too quickly and cover loosely to steam gently. The cornstarch slurry thickens the sauce and helps it cling to the fish. Quick-pickled cucumbers can be made ahead for more tang. For gluten-free, substitute tamari for soy sauce and ensure brown sugar is gluten-free.

Nutrition

Keywords: teriyaki salmon, rice bowl, pickled cucumbers, quick dinner, easy recipe, weeknight meal, healthy salmon, Asian cuisine

Find it online: https://prismtaste.com/easy-teriyaki-salmon-rice-bowl-recipe-with-pickled-cucumbers-guide/