If you’re craving a vibrant, flavorful meal that comes together quickly and dazzles your taste buds, look no further than these Teriyaki Salmon Rice Bowls with Pickled Cucumbers. This dish brings together tender, juicy salmon fillets glazed in a luscious teriyaki sauce, served atop a bed of fluffy rice and complemented by the crisp, tangy bite of pickled cucumbers. It’s a meal that balances savory, sweet, and bright flavors in every bite. Plus, it’s super simple to make on a busy weeknight or for a casual weekend dinner. Whether you’re a seasoned cook or a kitchen newbie, this recipe will quickly become a staple in your dinner rotation.
The Upside of Teriyaki Salmon Rice Bowls with Pickled Cucumbers
There’s so much to love about this bowl. First off, it’s packed with protein and fresh veggies, making it a nourishing and filling meal. The teriyaki glaze is homemade with just a few simple ingredients, avoiding any preservatives or artificial flavors. The pickled cucumbers add a refreshing crunch and a slight acidity that perfectly cuts through the richness of the salmon. Plus, this recipe is incredibly versatile—you can swap out the rice for quinoa, use different veggies, or even try other proteins like chicken or shrimp if you like. If you’ve ever enjoyed Sticky Honey Soy Salmon Rice Bowls, this dish offers a similarly comforting experience with a fun twist.
Ingredient Breakdown
- 2 salmon fillets: Fresh, skin-on fillets work best for a crispy finish and rich flavor.
- 1/4 cup soy sauce: The salty base of your teriyaki glaze. Use low sodium if preferred.
- 1/4 cup honey: Adds natural sweetness and helps create a sticky, caramelized sauce.
- 1 tablespoon grated fresh ginger: Brings a warm, zesty punch that pairs beautifully with salmon.
- 1 tablespoon minced garlic: Infuses savory depth into the marinade and glaze.
- 2 cups cooked rice: White jasmine or brown rice are great options; the rice is your hearty base.
- 1 cucumber, thinly sliced: Used for quick pickling, adding crunch and brightness.
- 1/4 cup rice vinegar: Essential for pickling the cucumbers with a mild tang.
- 1 tablespoon sugar: Balances the acidity of the vinegar in the pickling liquid.
- 1 tablespoon sesame oil: Adds a nutty aroma and flavor, perfect for finishing the bowl.
- Sesame seeds: For garnish, lending texture and visual appeal.
- Chopped green onions: Fresh and vibrant, the perfect finishing touch.
Tools & Equipment Needed
- Non-stick skillet or cast iron pan: For cooking the salmon evenly and achieving a beautiful sear.
- Small bowl: To whisk together the teriyaki sauce ingredients and the pickling liquid.
- Sharp knife: For slicing cucumbers thinly and chopping green onions.
- Measuring cups and spoons: To ensure precise ingredient amounts for balanced flavors.
- Rice cooker or pot: For perfectly cooked rice.
- Mixing bowl: To toss cucumbers with pickling ingredients.
Mastering Teriyaki Salmon Rice Bowls with Pickled Cucumbers: How-To
Step 1: Prepare the Pickled Cucumbers
In a small bowl, combine the rice vinegar, sugar, and a pinch of salt. Stir until the sugar dissolves completely. Add the thinly sliced cucumbers, toss to coat, and set aside to marinate while you prepare the rest of the dish. This quick pickle will soften the cucumbers slightly and infuse them with a tangy crunch.
Step 2: Make the Teriyaki Sauce
In another small bowl, whisk together the soy sauce, honey, grated ginger, and minced garlic. This simple yet flavorful blend will serve as both the marinade and glaze for your salmon.
Step 3: Cook the Salmon
Heat a non-stick skillet over medium heat and add a light drizzle of oil. Pat the salmon fillets dry and place them skin-side down in the pan. Cook for about 4-5 minutes without moving to get a nice crispy skin. Flip the fillets carefully and pour half of the teriyaki sauce over the salmon. Continue cooking for another 3-4 minutes, spooning the sauce over the top as it thickens and caramelizes. The salmon should be opaque and flake easily with a fork.
Step 4: Warm the Rice
While the salmon cooks, warm your cooked rice. If you want to add a little extra flavor, toss the rice with sesame oil and a pinch of salt.
Step 5: Assemble the Bowls
Divide the rice between two bowls. Place a salmon fillet on top of each. Spoon additional teriyaki sauce from the pan over the salmon and rice. Add a generous handful of pickled cucumbers alongside. Garnish with sesame seeds and chopped green onions for a pop of color and texture.
Step 6: Serve & Enjoy
Serve immediately while the salmon is warm and the pickled cucumbers are cool and crisp. This dish pairs beautifully with simple steamed or sautéed greens on the side or even a light miso soup.
Fit It to Your Goals
- For a lower carb option, swap the rice for cauliflower rice or spiralized veggies.
- Want to amp up the veggies? Add shredded carrots, edamame, or steamed broccoli to the bowl.
- Make it spicier by adding a drizzle of sriracha or a sprinkle of red pepper flakes to the teriyaki sauce.
- Use brown rice or quinoa for added fiber and nutrients.
- Try swapping salmon for other proteins like chicken or shrimp. If you love shrimp, you might enjoy Crispy Honey Garlic Shrimp Rice Bowls for a similar flavor profile.
If You’re Curious
Teriyaki sauce is traditionally a Japanese sauce made with soy sauce, mirin, and sugar or honey. This recipe simplifies it to ingredients you likely have on hand while still delivering that signature sweet-savory glaze.
Pickling cucumbers is a quick way to add acidity and crunch to the dish without needing to ferment or wait days. It’s a simple technique that brightens the bowl instantly.
- You can prepare the pickled cucumbers up to a day in advance and keep them refrigerated.
- Salmon skin is edible and crisps up nicely, adding extra texture and flavor.
- Using fresh ginger rather than ground gives a more vibrant and aromatic flavor.
Freezer-Friendly Notes
While the salmon and pickled cucumbers are best fresh, you can prepare the rice and teriyaki sauce in larger batches and freeze them separately. When ready to eat, thaw and warm the rice, then quickly cook fresh salmon and assemble the bowls.
- Freeze cooked rice in portioned airtight containers for up to 3 months.
- Teriyaki sauce can be made in bulk and stored in the fridge for up to a week or frozen for longer storage.
- For best texture, avoid freezing the cucumbers once pickled; make those fresh.
Ask the Chef
Can I use a different type of fish for these bowls?
Absolutely! While salmon is rich and flavorful, you can swap in trout, cod, or even a firm white fish. Just adjust the cooking time accordingly to avoid overcooking.
How do I get the salmon skin crispy?
Pat the skin dry before cooking and make sure your pan is hot enough before adding the fillets skin-side down. Don’t move the fish around until the skin naturally releases from the pan, usually after 4-5 minutes.
Can I make the pickled cucumbers spicier?
Yes! Add thin slices of fresh chili or a pinch of red pepper flakes to the pickling liquid for a spicy kick that contrasts beautifully with the sweet teriyaki.
Is there a way to make this dish gluten-free?
Definitely. Use tamari or a gluten-free soy sauce substitute in place of regular soy sauce. Just make sure all other ingredients you use are certified gluten-free.
Desserts to Finish
- Sticky Honey Soy Salmon Rice Bowls might satisfy your savory cravings, but for dessert, try a light Teriyaki Glazed Meatballs Turkey With Rice for a sweet-savory finish in your next meal rotation.
- For something sweet and refreshing, a fruit sorbet or a simple mango sticky rice complements this meal beautifully.
- Matcha green tea ice cream is another fantastic option that pairs well with Asian-inspired meals like this one.
Ready, Set, Cook
These Teriyaki Salmon Rice Bowls with Pickled Cucumbers offer the perfect balance of flavors and textures, making them an ideal dish for any occasion. The homemade teriyaki sauce and quick-pickled cucumbers elevate simple ingredients into a restaurant-quality meal you can enjoy at home. Pairing the rich salmon with the crisp, tangy cucumbers and fluffy rice creates a harmonious and satisfying bowl that’s sure to impress. Whether you’re feeding yourself or a crowd, this recipe is easy to customize and built for delicious success. So grab your ingredients, fire up your stove, and dive into this incredible bowl of goodness tonight!
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Teriyaki Salmon Rice Bowls with Pickled Cucumbers
Ingredients
Equipment
Method
- In a small bowl, combine the rice vinegar, sugar, and a pinch of salt. Stir until the sugar dissolves completely. Add the thinly sliced cucumbers, toss to coat, and set aside to marinate.
- In another small bowl, whisk together the soy sauce, honey, grated ginger, and minced garlic to create the marinade and glaze.
- Heat a non-stick skillet over medium heat with a drizzle of oil. Pat salmon fillets dry and place skin-side down. Cook for 4-5 minutes without moving. Flip and pour half the teriyaki sauce over. Cook another 3-4 minutes, spooning sauce over as it thickens.
- Warm the cooked rice. Optionally, toss with sesame oil and a pinch of salt for extra flavor.
- Divide rice between two bowls. Place a salmon fillet on each. Spoon additional teriyaki sauce over salmon and rice. Add pickled cucumbers alongside. Garnish with sesame seeds and chopped green onions.
- Serve immediately while salmon is warm and pickled cucumbers are cool and crisp.
Notes
- Prepare pickled cucumbers up to a day ahead and refrigerate for convenience.
- Pat salmon skin dry and let it crisp naturally for the best texture.
- Use gluten-free soy sauce or tamari to make this dish gluten-free.
- Swap rice for quinoa or cauliflower rice for different dietary needs.
- Add sriracha or red pepper flakes for a spicy kick.
