Teriyaki Salmon Bowls
Is it just us, or does everything taste better when consumed from a bowl? It’s compact and downright wholesome (regardless of what’s inside). Somehow, though, all those aspirational rice bowl recipes require dirtying every single pot and pan in your kitchen. Behold: These teriyaki salmon bowls are the delicious exception. They come together in one pot and actually are good for you (plus, the beyond-simple sauce can be made ahead).
½ cup mirin
½ cup soy sauce
½ cup brown sugar
3 tablespoons unseasoned rice vinegar
2 tablespoons sugar
1½ cups sushi rice, rinsed well
1 to 1½ pounds salmon fillet, skin removed, cubed
Assorted sliced vegetables (like cucumber and cabbage), sesame seeds, for serving
1. Make the Teriyaki Sauce: In a small saucepan, combine the mirin, soy sauce and brown sugar. Bring to a boil over medium heat, then reduce to a simmer and cook until reduced by about ¼, 25 to 30 minutes. Cool while you make the salmon. (The sauce can be made up to one month ahead and stored in an airtight container in the fridge.)
2. Make the Salmon Bowls: In a medium saucepan, combine the rice vinegar, sugar and 1½ cups water. Stir to dissolve the sugar, then stir in the rice. Bring to a boil over high heat, then cover and cook over low heat until the rice is just shy of done, 15 to 20 minutes.
3. Arrange the salmon in an even layer on top of the rice, cover and cook over low heat until the salmon is fully cooked, 10 to 15 minutes more.
4. To serve, scoop the salmon and rice into bowls with assorted vegetables (like sliced cucumber and shredded cabbage) and drizzle with some of the teriyaki sauce.