Japanese Teriyaki Salmon Bowls

Japanese teriyaki salmon bowls with baked salmon, broccoli, rice, and a glossy soy-mirin sauce, ready in about 40 minutes for an easy weeknight meal.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb salmon fillets
• 2 cups white rice
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp brown sugar
• 1 tbsp water
• 1 tsp cornstarch
• 1 tbsp sesame seeds
• 1 tbsp neutral oil

Cooking instructions

1. Heat the oven to 425°F. Pat the salmon dry and place it on a rimmed sheet pan with the broccoli. Toss the broccoli with the oil. (about 5 min) — 425°F
2. Bake the salmon and broccoli for 12 to 16 minutes, until the thickest part of the salmon reaches 145°F and the broccoli is tender. (about 16 min) — 425°F
3. While the salmon bakes, combine the soy sauce, mirin, brown sugar, water, and cornstarch in a small saucepan. Simmer over medium heat, stirring, until glossy and slightly thickened, about 2 minutes. (about 5 min) — Medium heat
4. Cook the rice according to the package directions until tender, then fluff it with a fork. (about 20 min) — According to package directions
5. Brush the baked salmon with the teriyaki sauce and sprinkle with sesame seeds. Divide the rice among bowls and top with the salmon and broccoli. (about 2 min)