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Salmon Teriyaki Bowls by Woks Of Life

Teriyaki is arguably one of the most famous Japanese dishes in United States. It's sweet and sticky glaze is addicting and so delicious. We got this recipe from Woks Of Life. We hope you enjoy it and make it at home.

Image by Woks Of Life
You may also see salmon belly pieces for sale in Asian markets or grocery stores for very reasonable prices. We buy them every so often, since they are so tasty. I pan-fry them on both sides and skip the oven step, since they cook so quickly. When brushed with the teriyaki sauce, they are rich and delicious. Whether you decide to use salmon belly or filets, give this salmon teriyaki bowl a try!


For the teriyaki sauce:

  • 1 slice fresh ginger, smashed with a cleaver

  • 1/3 cup low sodium soy sauce

  • ¼ cup mirin

  • ¼ cup sake or rice wine

  • 3 tablespoons honey

  • 1 teaspoon cornstarch, mixed into a slurry with 1 teaspoon water

For the salmon

  • 4 salmon filets, with skin (4 to 6 ounces each)

  • 1/8 teaspoon salt

  • Fresh ground black pepper to taste

  • Pinch of garlic powder

  • Wasabi (optional)

  • 1 teaspoon vegetable oil

  • 6 cups of cooked Japanese short grain rice

  • Toasted sesame seeds

  • Roasted seaweed sheets

Start by combining the ingredients for the teriyaki sauce (except the cornstarch slurry) in a small saucepan and set aside.


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