Teriyaki Salmon Bowl – Japanese-Style Protein Bowl

Name: Teriyaki Salmon Bowl – Japanese-Style Protein Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 salmon fillets (about 120 g each), skinless; 150 g cooked sushi rice or brown rice; 100 g broccoli, steamed; 80 g edamame (shelled); 2 tablespoons low-sodium soy sauce; 1 tablespoon mirin; 1 teaspoon honey or maple syrup; 1 teaspoon freshly grated ginger; 1 teaspoon sesame oil; 1 teaspoon sesame seeds and finely chopped spring onion (garnish)

A high-protein Japanese bowl with teriyaki-glazed salmon over rice, steamed broccoli and edamame.

Total: 30 min
Servings: 2 servings
Difficulty: Easy
Calories · per serving: 520 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: July 25, 2026

In short

Teriyaki Salmon Bowl – Japanese-Style Protein Bowl contains 520 calories per serving: 38 g protein, 45 g carbohydrate and 20 g fat. It takes 30 minutes in total and makes 2 servings.

About this recipe

The teriyaki salmon bowl is a Japanese favorite where pan-seared salmon meets a light teriyaki glaze, finished with rice and steamed vegetables. Rich in omega-3 and high in protein, this recipe offers a balanced and filling meal.

Method

1
In a small bowl, whisk together the soy sauce, mirin, honey and ginger to make the teriyaki sauce.
2
Pat the salmon fillets dry with paper towel and season lightly with salt.
3
Heat the sesame oil in a pan over medium-high heat and sear the salmon 2-3 minutes per side.
4
Add half the sauce to the pan and cook the salmon 1-2 minutes until glazed.
5
Steam the broccoli for 3-4 minutes and warm the edamame in boiling water.
6
Divide the rice between bowls and arrange the salmon, broccoli and edamame on top.
7
Drizzle with the remaining sauce, garnish with sesame seeds and spring onion, and serve hot.

Tips

To avoid overcooking, remove the salmon while the center is still slightly pink; residual heat finishes it.
For fewer carbs, swap the rice for cauliflower rice.
Add a pinch of chili flakes to the sauce for a lightly spicy version.

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