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Homemade Teriyaki Salmon Rice Bowls with Pickled Cucumbers recipe photo

Teriyaki Salmon Rice Bowls with Pickled Cucumbers

This Teriyaki Salmon Rice Bowl is packed with flavor and super easy! Juicy salmon glazed in teriyaki sauce atop fluffy rice with tangy pickled cucumbers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 salmon fillets salmon fillets fresh, skin-on
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 2 cups cooked rice white jasmine or brown rice
  • 1 cucumber cucumber thinly sliced
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • sesame seeds for garnish
  • chopped green onions for garnish

Equipment

  • Non-stick skillet or cast iron pan
  • Small bowl
  • Sharp knife
  • Measuring cups and spoons
  • Rice cooker or pot
  • Mixing bowl

Method
 

Prepare the Pickled Cucumbers
  1. 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.
Make the Teriyaki Sauce
  1. In another small bowl, whisk together the soy sauce, honey, grated ginger, and minced garlic to create the marinade and glaze.
Cook the Salmon
  1. 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 Rice
  1. Warm the cooked rice. Optionally, toss with sesame oil and a pinch of salt for extra flavor.
Assemble the Bowls
  1. 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
  1. 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.