Japanese Teriyaki Salmon Rice Bowl with Quick Pickled Cucumbers Tips, FAQ & printable recipe

Tips for success

For a restaurant-style presentation, use a shallow bowl and fan the cucumber ribbons out in a single layer. Place the salmon fillet on top of the rice, then spoon a little extra glaze from the pan over the top.

Sprinkle with sesame seeds just before serving to keep them crunchy. If you like a bit of heat, add a pinch of red pepper flakes or a drizzle of sriracha.

To get the crispiest skin, make sure the salmon is completely dry before searing. Use a paper towel to pat it thoroughly.

Also, let the skillet heat up properly before adding the fish—you should hear a sizzle when the salmon hits the pan. Don't move the fillets while they cook; this allows the skin to crisp and releases from the pan naturally.

Variations

• Spicy Teriyaki: Add 1-2 tsp sriracha or a pinch of red pepper flakes to the teriyaki sauce before simmering. This adds a pleasant heat that balances the sweetness.
• Garlic Ginger: Add 2 minced garlic cloves to the sauce along with the ginger. Cook for an extra minute to soften the garlic and deepen the flavor.
• Honey Teriyaki: Replace the brown sugar with honey for a different sweetness. Use the same amount, but stir well to dissolve. The glaze will be slightly thinner but just as glossy.
• Grilled Salmon: Instead of pan-searing, grill the salmon over medium-high heat for 4-5 minutes per side, basting with the teriyaki sauce during the last few minutes of cooking.

Storage and make-ahead

Fridge

Store leftover salmon and rice in separate airtight containers in the fridge for up to 2 days. Pickles keep for up to 3 days in their liquid.

Freezer

The cooked salmon can be frozen for up to 1 month, but the texture may change. Rice freezes well for up to 1 month.

Reheat

Reheat salmon gently in a skillet over low heat with a splash of water or extra teriyaki sauce. Rice can be microwaved with a damp paper towel for 1-2 minutes.

Store any leftover salmon and rice separately in airtight containers in the refrigerator for up to 2 days. The pickled cucumbers can be kept in their liquid for up to 3 days.

Reheat the salmon gently in a skillet over low heat, adding a splash of water or extra teriyaki sauce to keep it moist.

The teriyaki sauce can be made up to 1 week ahead and stored in the refrigerator in a sealed jar. The pickled cucumbers can be prepared a few hours ahead and kept chilled. Cook the rice fresh for best texture, but leftover rice can be reheated in the microwave with a splash of water.

Serving ideas

Serve this bowl hot, with the salmon straight from the pan. The contrast between the warm rice, the glazed fish, and the cool, crunchy cucumbers is the key to the dish. For a complete meal, add a side of steamed greens or a simple miso soup. The bowl is satisfying on its own, though.

For a casual dinner, set out bowls and let everyone assemble their own. You can also portion the rice, salmon, and cucumbers into individual bowls for a neat presentation.

Sprinkle extra sesame seeds and maybe some sliced green onions on top, if you like. This is a flexible dish that works for both weeknights and entertaining.

Frequently asked questions

Recipe card

Japanese Teriyaki Salmon Rice Bowl with Quick Pickled Cucumbers

Prep 10 minCook 15 minTotal 25 minServes 2

Ingredients

• 2 fresh salmon fillets (about 6 oz each)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 2 tbsp brown sugar
• 1 tbsp fresh ginger, grated
• 1 English cucumber, thinly sliced into ribbons
• 2 tbsp rice vinegar
• 1/2 tsp salt
• 2 cups cooked sushi rice, warm
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil, such as canola or grapeseed

Instructions

1. In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, and grated ginger. Whisk to dissolve the sugar. Place over medium heat and bring to a gentle simmer. Cook, whisking occasionally, for about 3 minutes until the sauce has thickened slightly and turned glossy. Remove from heat and set aside.
2. Using a vegetable peeler or a sharp knife, slice the cucumber into thin ribbons. In a small bowl, toss the cucumber ribbons with the rice vinegar and salt. Let stand for at least 5 minutes, then drain off excess liquid.
3. Pat the salmon fillets dry with paper towels. Heat the oil in a large skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down in the skillet. Cook without moving for 4 minutes until the skin is crispy and golden. Flip the fillets and cook for 2 minutes on the flesh side.
4. Pour the prepared teriyaki sauce into the skillet around the salmon. Let it bubble and reduce for about 1 minute. Spoon the glaze continuously over the fillets until they are coated in a thick, shiny amber shell. Cook until the salmon is caramelized and fragrant, about 1 to 2 minutes more.
5. Divide the warm sushi rice between two serving bowls. Place a glazed salmon fillet on top of each bowl. Arrange the pickled cucumber ribbons alongside the salmon. Sprinkle with toasted sesame seeds. Serve immediately.

Contains: gluten, fish, soy, sesame, sulfites

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

48 g

Fat

18 g

Fiber

2 g

Sugar

12 g

Automatic estimate from the ingredient list, not laboratory-verified.