Teriyaki Salmon Bowls

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These teriyaki salmon bowls are your new weeknight go-to: sticky-sweet salmon, fluffy rice, and crisp Japanese cabbage salad. Ready in 30 minutes! Plus, you can easily turn it into a lower-carb meal by using cauliflower rice.

If you’re a fan of salmon dinner recipes, these teriyaki salmon bowls are going to hit all the right notes. You get that glossy, sticky teriyaki glaze on oven-baked salmon — no frying, no fuss — paired with fluffy, salted rice and a crisp Japanese cabbage salad tossed in a savory-sweet dressing. The best part? It comes together in about 30 minutes, and most of it can be made ahead.

Each serving packs in good protein and carbs, plus a solid dose of veggies. I’ve made this salmon recipe a few times, and it never disappoints — fast, fresh, and way better than takeout. Feel free to use cauliflower rice for a lower-carb version of this dinner.

👩‍🍳 You might also like these: Mediterranean salmon bowls, orange teriyaki baked salmon, sweet chili salmon bites, Cajun grilled salmon, or Mediterranean baked salmon fillets.

What You’ll Need

Here is what you’ll need for this teriyaki salmon bowl recipe. Find the full measurements in the recipe card below.

For Teriyaki Salmon & Rice

Salmon fillets – skin on or off, your choice! This is our protein hero.
Soy sauce, mirin, sake, brown sugar – the classic teriyaki crew for that shiny, sweet-savory glaze.
Ginger & garlic – grated fresh for a real flavor punch.
Cornstarch slurry – thickens the sauce into that dreamy glaze.
For the Rice: Short or medium-grain rice is best here, plus salt and water for cooking and seasoning.

For the Japanese Cabbage Salad

Green cabbage – finely shredded, gives that crisp crunch. Feel free to use red or Napa here.
Toasted sesame seeds – nutty and warm. Toast them fresh if you can.
Salad Dressing: Soy sauce, rice vinegar, sesame oil, sugar, garlic – classic Japanese-style dressing, plus stock cube + water – secret hack for adding extra umami depth.
Optional heat & garnish – chili flakes, chives, or green onions.

How To Make Teriyaki Salmon Bowls

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make teriyaki salmon bowls with rice and Japanese cabbage salad.

Prep Salad Ahead Of Time

Toast sesame seeds in a dry pan until golden (for the salad).
Mix the cabbage dressing and shred the cabbage. Set aside. Toss through just before serving.

Make Salmon & Rice

Prep the salmon and bring it to room temperature. Season with a little salt and pepper (I like white pepper here).
Rinse and cook rice until fluffy (I use the Instant Pot rice button!).
Bake salmon at 200°C (390°F) for 10 minutes.
Combine teriyaki sauce ingredients in a pan and simmer over medium-high heat to bubble and reduce slightly. Whisk cornflour and water to make the slurry, and add about a couple of teaspoons to thicken the sauce.

Brush salmon with sauce and return to oven for 2 more minutes.
Toss the cabbage salad with dressing and sesame seeds just before serving.
Assemble bowls: rice, salmon, cabbage, extra sauce — done!

Watch The Video

Recipe Tips

Air Fryer Option: Salmon cooks beautifully in the air fryer — 8 minutes at 200°C, sauce brushed on for the last 1–2 minutes.
Make-Ahead: The teriyaki sauce lasts in the fridge for 2–3 days (just thin with water when reheating). Cabbage can be prepped ahead, too — just don’t dress it until serving.
Swaps: No mirin? Sub with rice vinegar + a pinch of sugar. No sake? Use dry sherry, Chinese cooking wine, or water.
Short on time? Use pre-shredded cabbage and bottled teriyaki (if you must), but homemade is way better.
Storage tips: Leftovers keep well for 2 days in the fridge. Store components separately if you can — the cabbage salad can wilt once dressed.

Serving Suggestions

Serve these bowls just as they are — they’re balanced and complete! If you want extras, add sliced avocado, or a jammy egg, or even some pickled ginger on the side. Want to bulk it up? Edamame or garlic broccoli would be fab. For extra sides, try my Japanese sauteed cabbage or this quick-pickled Korean carrot. You can find the separate Japanese cabbage salad recipe here as well.

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These Teriyaki Salmon Bowls are your new weeknight go-to: sticky-sweet salmon, fluffy rice, and crisp Japanese cabbage salad. Ready in 30 mins! Find step-by-step photos and more recipe tips above.

For the Salmon & Teriyaki Sauce:

For the Japanese Cabbage Salad:

Cook the rice: Rinse rice until water runs clear. Cook according to packet instructions with salt. Fluff and keep warm. (I use an Instant Pot with quick release.)
Prep everything: Take salmon out of the fridge. Grate garlic and ginger. Toast sesame seeds in a dry pan for 1–2 minutes.
Make the salad dressing: Whisk all dressing ingredients in a bowl. Shred cabbage and set both aside.
Bake the salmon: Preheat oven to 200°C (390°F). Line a tray with baking paper. Season salmon lightly with salt and pepper. Bake for 10 minutes.
Make the teriyaki sauce: Combine soy sauce, mirin, sake, sugar, ginger, and garlic in a small pan. Simmer 2–3 minutes. Whisk cornflour with water in a bowl to make the slurry. Add cornstarch slurry (about 2 teaspoons) and stir through for 20-30 seconds to thicken. Reserve half for serving.
Glaze the salmon: Brush salmon with sauce after 10 minutes, then bake for another 2 minutes. Optional: brush again after baking for extra gloss.
Finish the salad: Dress cabbage and toss with toasted sesame seeds.
Assemble the bowls: Rice goes down first, then salmon, then a drizzle of reserved teriyaki sauce, then cabbage salad on the side.

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Bowls Salmon Teriyaki