Japanese · Dinner

Teriyaki salmon rice bowls

Name: Teriyaki salmon rice bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 1/2 cups Japanese short-grain rice, rinsed; 1 3/4 cups water; 1/4 cup soy sauce; 1/4 cup mirin; 1/4 cup sake, divided; 2 tablespoons sugar; 4 skin-on salmon fillets, 5 to 6 ounces each; 1/2 teaspoon kosher salt; 2 tablespoons all-purpose flour; 1 tablespoon neutral oil; 1 English cucumber, thinly sliced; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 1 teaspoon toasted sesame seeds; 1 cup shelled edamame, cooked; 4 scallions, thinly sliced; 2 toasted nori sheets, cut in strips

Crisp-skinned salmon glazed in a glossy four-ingredient Japanese teriyaki tare over rice with sesame cucumber, edamame, scallion, and nori.

About 35 minTotal

About 35 minActive

$$$Cost

EasyDifficulty

Makes 4 servings

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 1/2 cups Japanese short-grain rice, rinsed
1 3/4 cups water
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sake, divided
2 tablespoons sugar
4 skin-on salmon fillets, 5 to 6 ounces each
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
1 tablespoon neutral oil
1 English cucumber, thinly sliced
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1 cup shelled edamame, cooked
4 scallions, thinly sliced
2 toasted nori sheets, cut in strips

Instructions

Combine rice and water and cook by package directions; rest covered 10 minutes. Meanwhile stir soy sauce, mirin, half the sake, and sugar until dissolved.
Pat salmon very dry, season with salt, and dust lightly with flour, shaking off excess. Heat oil in a nonstick or well-seasoned and press salmon skin-side down 15 seconds, then cook until crisp and golden, 4 to 5 minutes.
Flip salmon, add remaining sake, cover, and steam on low 2 to 4 minutes until the thickest point reaches 145°F. Transfer salmon to a plate so it cannot overcook while the glaze reduces.
Pour teriyaki mixture into the skillet and simmer until glossy and lightly syrupy, 2 minutes. Return salmon briefly and spoon glaze over it. Toss cucumber with rice vinegar, sesame oil, and sesame seeds.
Divide rice among bowls and add glazed salmon, cucumber, edamame, scallions, and nori. Spoon on remaining pan glaze and serve immediately while the skin remains crisp.

JapanJapanese household and yoshoku cooking

From the table

About this recipe

Teriyaki names a Japanese cooking method of glossy tare with grilling or pan-frying; this salmon bowl retains the soy, sake, mirin, and sugar core while adding crisp vegetables.

Teriyaki names a Japanese cooking method—glossy tare plus grilling, broiling, or pan-frying—not a bottled sweet sauce. The traditional core is soy sauce, sake, mirin, and optional sugar. Cucumber and edamame make this rostered bowl a complete, approachable weeknight meal without changing the salmon's Japanese teriyaki method. This Kwilt version follows the reviewed household adaptation: Use the strong bowl rating signal for approachability, preserve the Japanese developer's traditional sauce and no-marination technique, and add simple vegetables without turning teriyaki into a heavily sauced fusion bowl.

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