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Easy Teriyaki Salmon Rice Bowl Recipe with Quick Pickled Cucumber for Perfect Lunch

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A quick and easy teriyaki salmon rice bowl paired with a tangy quick pickled cucumber, perfect for a healthy and satisfying lunch or dinner.

Ingredients

  • Salmon fillets (about 6 oz / 170 g each), skin-on for best crispiness
  • Low-sodium soy sauce (1/4 cup / 60 ml)
  • Mirin (2 tablespoons) or substitute with 1 teaspoon honey plus water
  • Brown sugar or maple syrup (1 tablespoon)
  • Fresh ginger, grated (1 teaspoon)
  • Garlic cloves, minced (1-2 cloves)
  • Sesame oil (to finish and add nuttiness)
  • English cucumber, thinly sliced (about 1 medium cucumber)
  • Rice vinegar (3 tablespoons)
  • Granulated sugar (1 tablespoon)
  • Salt (1/2 teaspoon)
  • Optional: pinch of red pepper flakes
  • Jasmine rice or short-grain white rice (1 cup uncooked)
  • Green onions, thinly sliced (for garnish)
  • Toasted sesame seeds (for garnish)
  • Optional: steamed or sautéed vegetables like snap peas or baby bok choy

Instructions

  1. Prepare the Rice: Rinse 1 cup (190 g) of jasmine rice under cold water until the water runs clear. Cook the rice with 1 1/4 cups (300 ml) water in a rice cooker or saucepan. If using a pot, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let it steam, covered, for another 10 minutes.
  2. Make the Quick Pickled Cucumber: While the rice cooks, combine 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a small bowl. Stir until sugar dissolves. Add thinly sliced cucumber, toss to coat, and set aside at room temperature for about 10 minutes.
  3. Mix the Teriyaki Sauce: In another small bowl, whisk together 1/4 cup (60 ml) soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar, 1 teaspoon grated fresh ginger, and 1 minced garlic clove. Set aside.
  4. Cook the Salmon: Heat a skillet over medium-high heat and add a teaspoon of oil. Pat salmon dry with paper towels. Place salmon skin-side down and cook for 4-5 minutes without moving it to crisp the skin. Flip the salmon and pour the teriyaki sauce over it. Let it simmer for about 3-4 minutes, spooning the sauce over the salmon until thick and sticky. Add a splash of water if sauce thickens too fast.
  5. Assemble the Bowl: Fluff the rice with a fork and divide into bowls. Place the teriyaki salmon on top, spoon extra glaze over it, and add a generous helping of the quick pickled cucumber. Garnish with sliced green onions and toasted sesame seeds. Add steamed vegetables if desired.

Notes

Pat the salmon dry before cooking to achieve crispy skin. Control heat to avoid burning the teriyaki glaze. Quick pickled cucumber can be prepared ahead and refrigerated up to 24 hours. Use tamari instead of soy sauce for gluten-free. Leftovers keep well for up to 2 days; reheat salmon gently to maintain crispiness.

Nutrition

Keywords: teriyaki salmon, rice bowl, quick pickled cucumber, easy lunch, healthy dinner, Japanese recipe, salmon recipe

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