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.
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!
SALMON TERIYAKI BOWLS IN 30 MINUTES
by Woks Of Life
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
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.