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Salmon Teriyaki Bowl

Salmon Teriyaki Bowl reads umami 8.0, salinity 6.0 and richness 5.8 on Palate's 0–10 flavor X-ray — a Japanese main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.2 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 3.1 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 8.0 · Salinity 6.0 · Richness 5.8 · Marine & Briny 4.1 · Sweetness 4.1 · Allium 3.6 · Nutty 3.3 · Sourness 3.1 · Funk & Ferment 2.8 · Warm Spice 2.1 · Herbaceous 1.9 · Bitterness 1.2 · Earthy 1.2 · Floral 1.2 · Smoke 0.9 · Heat 0.8

What's in it (16)

• hot cooked white rice — 177 g
• water — 355 g
• soybean soy sauce — 118 g
• mirin — 59 g
• brown sugar — 38 g
• rice wine vinegar — 22 g
• ginger — 15 g
• garlic — 6 g
• cornstarch — 15 g
• broccoli florets — 454 g
• salmon fillets — 680 g
• salt — 5 g
• black pepper — 3 g
• vegetable oil — 14 g
• scallions — 300 g
• ground toasted sesame seeds — 15 g

Time & effort: about 35 min · effort: involved

Nutrition (per 100 g, engine-estimated): 78.4 kcal, 7.1 g protein, 2.4 g fat, 7.4 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Rinse the rice in cold water until it runs mostly clear. Combine with the water in a small saucepan, bring to a boil, cover, reduce heat to low, and simmer until the water is fully absorbed, 15-18 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.
2. While the rice cooks, whisk the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic together in a small saucepan; bring to a simmer over medium heat and cook until the sugar fully dissolves, about 2 minutes.
3. Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until glossy and thick enough to coat the back of a spoon, 1-2 minutes. Remove from heat and set aside.
4. In a large skillet, combine the broccoli with 2 tbsp water, cover, and steam over medium-high heat until bright green and crisp-tender, 3-4 minutes. Transfer to a bowl and wipe the skillet dry.
5. Pat the salmon fillets dry and season both sides with the salt and pepper.
6. Heat the oil in the same skillet over medium-high heat until shimmering. Lay the fillets skin-side down and sear undisturbed until the skin is deeply golden and crisp, 4-5 minutes.
7. Flip the fillets and cook until the second side is golden and the fish reaches 125-130 F at the thickest point (opaque with a faint translucence at the center), 2-3 minutes. Transfer to a plate.
8. Reduce heat to low, return the salmon skin-side up to the skillet, and spoon 3 tbsp of the teriyaki sauce over the fillets, turning gently to coat, until glossy and lightly caramelized at the edges, about 1 minute.
9. Divide the rice among bowls, top with the broccoli and glazed salmon, drizzle with the remaining sauce, and scatter the scallions and sesame seeds over the top.

Dishes with a similar flavor shape

• Salmon Teriyaki — Japanese
• Shrimp and Broccoli Stir-Fry — Chinese-American
• Grilled Tuna Steaks with Sesame-Ginger Glaze — Fusion
• Shrimp Lo Mein — Chinese-American
• Sesame Ginger Salmon — Japanese

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.