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Teriyaki salmon bowl with crispy Brussels sprouts and colorful vegetables

Teriyaki Salmon Bowls with Crispy Brussels Sprouts

A nourishing meal that combines succulent salmon glazed with homemade teriyaki sauce and crispy Brussels sprouts, offering delightful flavors and textures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces salmon fillets (about 6 oz / 170g each) Choose fillets that are uniform in thickness for even cooking.
  • ¼ cup low-sodium soy sauce Adjust based on taste preferences.
  • 2 tablespoons honey or maple syrup For a lower sugar option, reduce the amount or use a sugar substitute.
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced Mince finely for more flavor.
  • 1 teaspoon grated fresh ginger Mince finely for more flavor.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water This will help thicken the teriyaki sauce.
For the Brussels Sprouts
  • 400 grams Brussels sprouts, trimmed and halved Ensure they are well-spaced on the baking sheet for extra crispiness.
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
For Serving
  • 2 cups cooked rice (brown, jasmine, or cauliflower rice) You can swap traditional rice for cauliflower rice or a salad base.
  • Sliced green onions For garnish.
  • Sesame seeds For garnish.
  • Extra teriyaki sauce, for drizzling

Method
 

Preparation
  1. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
  2. Toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them cut-side down on the baking sheet and roast for 20–25 minutes, flipping halfway through, until they are crispy.
Cooking the Salmon
  1. In a saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer over medium heat, then stir in the cornstarch slurry. Cook for 2–3 minutes until the sauce thickens.
  2. Pat the salmon fillets dry and season with salt and pepper. In a skillet, heat the remaining olive oil over medium-high heat. Sear the salmon skin-side down for 3–4 minutes until nicely browned. Flip the salmon and cook for an additional 2–3 minutes.
  3. Brush the salmon with teriyaki sauce and cook for an additional 30 seconds until it becomes sticky and caramelized.
Assembly
  1. Assemble the bowls by adding cooked rice to each bowl. Top with roasted Brussels sprouts and salmon. Drizzle with extra teriyaki sauce and garnish with sliced green onions and sesame seeds.

Notes

Serve the bowls warm for the best texture. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or skillet for the best quality.