TEPPANYAKI-STYLE SALMON BOWLS
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The home-based version of teppanyaki-style dining! These salmon bowls don’t require cooking on a large hotplate, but they’re still loaded with all those yummy teppanyaki flavours.

Two salmon bowls on white table. Teppanyaki-style salmon with rice and veggies.

I first gave these salmon bowls a go a few months ago, after salmon fishing down in Nelson for dad’s birthday. They went down a treat with everyone and I’ve been meaning to re-cook and photograph the recipe ever since.

If salmon isn’t your thing, you can use any seafood or meat that would typically be offered at a teppanyaki restaurant. White fish, chicken thighs, steak and prawns will all be delicious!

 

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Two salmon bowls on white table. Teppanyaki-style salmon with rice and veggies.

TEPPANYAKI-STYLE SALMON BOWLS

Keyword: FISH, MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 35 minutes
Serves: 4

These salmon bowls don’t require cooking on a large hotplate, but they’re still loaded with all those yummy teppanyaki flavours.

QUICK PRINT

Ingredients

VEGGIES

  • 2 carrots
  • 2 courgettes
  • 1 brown onion
  • 2 cloves garlic
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce

RICE

  • 1 1/3 cups sushi rice (350g)
  • 2 cups cold water (500ml)
  • 1 1/2 Tbsp rice wine vinegar
  • 1/2 Tbsp caster sugar
  • 1/4 tsp salt

SALMON

  • 1/3 cup soy sauce (80ml)
  • 3 Tbsp brown sugar
  • 2 Tbsp rice wine vinegar
  • 2 cloves garlic
  • 1 tsp finely grated ginger
  • 450 g fresh salmon fillets, de-boned (1lb)
  • 1 tsp sesame oil

TO SERVE

  • 1 Tbsp sesame seeds
  • 4 Tbsp Japanese or regular mayonnaise

Instructions

  1. PREPARE VEGGIES
    Peel carrots. Cut carrots and courgettes into chunky sticks. Thickly slice onion. Crush garlic.

  2. COOK RICE
    Rice rice well under cold water. Place in a medium- large non-stick pot and stir in water. Bring to the boil, then reduce heat to medium, cover with a lid and simmer for 15 minutes.

  3. PREPARE SAUCE FOR SALMON
    Meanwhile, whisk together soy sauce, sugar and vinegar. Crush garlic and add to sauce with ginger.

  4. COOK VEGGIES
    Heat oil in a large wok on high. Add carrots, courgettes, onion, garlic and soy sauce. Stir fry until just tender. Reduce heat to very low to keep warm.

  5. COOK SALMON
    Pat salmon skin dry with a paper towel and season with salt and pepper. Heat a large frying pan on medium-high. Toast sesame seeds (for serving). Remove from pan and set aside. At this point it should be time to remove rice from heat. Let it rest for approximately 5 minutes.

  6. Add sesame oil to pan. Cook salmon fillets, skin side down, for 3 minutes. Flip over and cook for 2 minutes (or until almost cooked to your liking). Add sauce and simmer for 1 minute, until nice and sticky (add a dash of water if it gets too thick).

  7. SERVE
    Stir vinegar, sugar and salt into rice. Divide between serving bowls and top with veggies and salmon. Drizzle sauce over the top. Finish with a sprinkle of sesame seeds and a dollop of mayo.

Recipe Notes

WINE MATCH: Try a Pinot Noir.
GLUTEN-FREE OPTION: Use gluten-free soy sauce. Ensure mayonnaise is gluten-free.
INGREDIENT SWAPS / NOTES: Courgettes could be swapped for green beans, or swap all veggies for a frozen vegetable stir fry mix. If you don’t like salmon, white fish will work as well. For a non-seafood alternative, use boneless, skinless chicken thighs or chicken tenderloins (you will need to cook for a bit longer).
STORING AND REHEATING: Store individual portions in containers in the refrigerator. Reheat in the microwave. Add mayonnaise just before serving.

 

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1 Comment

  1. Rosie W says:

    Wasn’t sure if hubby was going to enjoy this one but it went down a treat (as do most of your recipes)!

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