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Salmon Teriyaki Rice Box

Glazed salmon fillets over fluffy steamed rice with teriyaki sauce, edamame, and sesame-dressed cucumber. A satisfying Japanese-inspired lunch box that is quick to assemble.

37 minEasyServes 4540 cal/serving

JapaneseLunchStovetop and OvenPescatarianHigh ProteinLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

  • 4 skin-on salmon fillets, patted dry
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup mirin (or dry sherry + 1 tsp sugar)
  • 2 tbsp honey
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 tsp toasted sesame oil
  • 2 tsp neutral oil (avocado or canola)
  • 2 cups jasmine rice, rinsed
  • 3 cups water
  • 1 cup shelled edamame (frozen, thawed), thawed
  • 1 English cucumber, thinly sliced
  • 2 tsp rice vinegar
  • 2 tsp sesame seeds, toasted
  • 4 scallions, thinly sliced

Instructions

  1. 1

    Combine 1/4 cup low-sodium soy sauce, 1/4 cup mirin (or dry sherry + 1 tsp sugar), 2 tbsp honey, 2 minced garlic cloves, and 1 tsp grated fresh ginger in a small bowl to make the teriyaki glaze. Set aside.

  2. 2

    Bring 3 cups water to a boil in a saucepan. Add 2 cups rinsed jasmine rice, stir once, cover, and reduce heat to low. Cook for 15 minutes, then remove from heat and let steam, covered, for 5 minutes.

  3. 3

    Pat 4 patted dry skin-on salmon fillets dry and season lightly with salt. Heat 2 tsp neutral oil (avocado or canola) in an oven-safe skillet over medium-high heat. Place salmon skin-side up and sear for 2 minutes until golden. Flip to skin side down.

  4. 4

    Pour the teriyaki glaze over salmon and transfer the skillet to a 400 F oven. Roast for 8-10 minutes until salmon is cooked through and reaches an internal temperature of 145 F, basting once halfway through.

  5. 5

    While salmon cooks, toss 1 thinly sliced English cucumber with 2 tsp rice vinegar and 2 tsp toasted sesame oil. Season with a pinch of salt.

  6. 6

    Fluff rice with a fork. Divide rice into bowls or containers and top with salmon, 1 cup thawed shelled edamame (frozen, thawed), and dressed cucumber.

  7. 7

    Drizzle any remaining pan glaze over the bowls. Garnish with 2 tsp toasted sesame seeds and 4 thinly sliced scallions.

Questions

Can I make Salmon Teriyaki Rice Box gluten-free?

Yes. The gluten in this entry is 1/4 cup low-sodium soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Salmon Teriyaki Rice Box keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Salmon Teriyaki Rice Box?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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