Japanese · main

Teriyaki Salmon Rice Bowl with Quick-Pickled Cucumber

Teriyaki Salmon Rice Bowl with Quick-Pickled Cucumber reads umami 6.0, sweetness 5.8 and salinity 5.4 on Palate's 0–10 flavor X-ray — a Japanese main, about 56 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.0 / 10
• Sweet & Fruity — 5.9 / 10
• Sour & Bright — 3.6 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 6.0 · Sweetness 5.8 · Salinity 5.4 · Richness 4.2 · Allium 3.6 · Sourness 3.6 · Nutty 3.3 · Funk & Ferment 3.0 · Marine & Briny 2.2 · Warm Spice 2.0 · Herbaceous 1.8 · Floral 1.2 · Earthy 0.9 · Bitterness 0.8

What's in it (15)

• steamed rice — 266 g
• english cucumber — 200 g
• rice wine vinegar — 33 g
• granulated sugar — 25 g
• salt — 6 g
• soybean soy sauce — 118 g
• mirin — 59 g
• brown sugar — 38 g
• garlic — 9 g
• ginger — 15 g
• cornstarch — 15 g
• salmon fillets — 680 g
• oil — 27 g
• scallions — 200 g
• ground toasted sesame seeds — 15 g

Time & effort: about 56 min (31 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 117.4 kcal, 8.9 g protein, 4.1 g fat, 11.2 g carbs

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

How it's cooked (9 steps)

1. Combine the rinsed rice with 1 3/4 cups water in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and cook undisturbed until the water is absorbed and the rice is tender, 15-18 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.
2. While the rice cooks, toss the sliced cucumber with 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl. Set aside at room temperature, tossing once or twice, so the cucumbers pickle while you cook the salmon.
3. In a small saucepan, whisk together the soy sauce, mirin, brown sugar, garlic, ginger, remaining 1 tbsp rice vinegar, and remaining 1 tbsp sugar. Bring to a simmer over medium heat and cook until the raw garlic smell fades, about 2 minutes.
4. 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.
5. Pat the salmon fillets dry and season both sides with the remaining 3/4 tsp salt. Heat 1 tbsp oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
6. Lay the salmon skin-side up in the skillet and sear undisturbed until deeply golden and a crust forms, 3-4 minutes. Add the remaining 1 tbsp oil, flip the fillets skin-side down, and cook until the skin is crisp and the salmon flakes easily but the center is still faintly translucent, 3-4 minutes, then reduce heat to medium.
7. Brush half the teriyaki sauce over the salmon and cook, spooning the sauce over the fillets, until the salmon reaches 130-135 F for medium and the glaze clings and turns glossy, 1-2 minutes.
8. Divide the rice among four bowls. Top each with a salmon fillet, spoon over the remaining teriyaki sauce, and mound the quick-pickled cucumbers alongside, draining off excess pickling liquid first.
9. Scatter the scallions and toasted sesame seeds over the bowls and serve right away.

Dishes with a similar flavor shape

• Sheet-Pan Teriyaki Salmon and Vegetables — Japanese
• Ahi Tuna Poke Bowl — Japanese
• Sheet-Pan Miso-Glazed Salmon with Bok Choy — Japanese
• Sweet and Sour Yellow River Carp (Tang Cu Li Yu) — Chinese · Shandong
• Salmon Poke Bowl — Japanese

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

See how this dish fits your palate — take the short taste test →

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