Fit
Bottled teriyaki is often very sweet and thick. Making your own takes five minutes and five ingredients, and you control how sticky and salty it gets. Brushed over salmon fillets and finished under the broiler, it turns glossy and caramelized at the edges.
The bowls build themselves: a base of warm rice, crisp cucumber, shelled edamame, shredded carrot and a scatter of sesame seeds. Everything except the salmon can be prepped days ahead, and the salmon itself is done in under 15 minutes in the oven.
The method
- Heat the oven to 400°F and line a baking sheet with foil or parchment. Pat the salmon dry and place it skin-side down on the sheet.
- In a small saucepan, combine the soy sauce, honey, rice vinegar, ginger and garlic. Bring to a simmer over medium heat.
- Stir the cornstarch slurry, pour it into the pan and cook, stirring, for about 1 minute, until the sauce thickens enough to coat a spoon. Remove from the heat.
- Brush about half of the glaze over the salmon. Bake for 10 to 12 minutes, until the fish flakes easily and reaches 145°F at the thickest point.
- Switch the oven to broil, brush the salmon with a little more glaze, and broil for 1 to 2 minutes, watching closely, until the top is bubbling and lightly charred.
- Divide the rice among four bowls or containers. Arrange the edamame, cucumber and carrots around the rice.
- Top each bowl with a salmon fillet, drizzle with the remaining glaze, and finish with green onions and sesame seeds.
Coach notes
- Broilers vary a lot. Stay by the oven during the final minute so the honey does not burn.
- Swap salmon for firm tofu slabs or chicken thighs; chicken thighs need about 20 minutes and should reach 165°F.
- Keep cucumber in a separate container if prepping more than two days ahead so it stays crisp.
Make it your way
This bowl is a good template for using up whatever is in the crisper drawer. Shredded red cabbage, sliced radishes, avocado, mango or quick-pickled carrots all fit right in. If you prefer brown rice or quinoa, cook a batch on prep day; both hold up well for several days and soak up the glaze nicely.
Store & reheat
Cooked salmon keeps for 3 days in the fridge. Store vegetables separately and reheat the rice and salmon together, covered, with a splash of water. You can also eat the bowl cold, poke-style.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
