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Teriyaki Salmon Rice Bowls with Bok Choy

A super easy, quick and delicious dinner with terrific (almost intense) flavor from the simple homemade teriyaki sauce. Once you try this recipe, I bet you never buy pre-made teriyaki sauce again! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Japanese
Servings: 2

Ingredients

For the Teriyaki Sauce:

  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons mirin rice wine or Aji-Mirin sweet cooking rice seasoning will work too
  • 1 tablespoon fresh grated ginger
  • 1 clove garlic minced
  • 1/4 teaspoon crushed red pepper optional

For the salmon:

  • 2 Salmon Fillets about 6 ounces each
  • 2 - 3 baby Boy Choy halved
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon sesame oil
  • 2 cups cooked Jasmine rice
  • 1 tablespoon toasted sesame seeds for garnish
  • 2 scallions green parts only, sliced thin on bias
  • Limes

Instructions

  • Combine the cornstarch and water together in a small bowl. Whisk until smooth. Set the slurry aside.
  • In a small saucepan combine the soy sauce, sugar, mirin, ginger, garlic and crushed red pepper. Reserve 1/4 cup of the sauce and place it in a large ziplock bag or flat glass container with a lid. Add the salmon to the bag or container, skin side up. Set salmon aside for 30 minutes, turning once.
  • Warm the saucepan with the remaining Teriyaki mixture on medium heat. Bring to a boil whisking constantly, then slowly add the cornstarch slurry, and cook until the sauce thickens, about 3-4 minutes. Set aside to cool.
  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly coat with vegetable oil or vegetable spray.
  • Toss the bok choy with the vegetable and sesame oils. Place the bok choy on one end of the prepared baking pan.
  • Place the marinated salmon, skin side down on the opposite end of the baking sheet. Bake both for 8 minutes then remove the pan from the oven and drizzle each salmon fillet with a little of the reserved teriyaki sauce. Bake for an additional 5 minutes or until it flakes easily.
  • Serve the salmon fillets over rice with a portion of the bok choy. Serve with the reserved teriyaki sauce if desired. Garnish with sesame seeds and sliced scallions with a squeeze of fresh lime juice.

Notes

Mirin rice wine is available at most Asian markets or well stocked grocery stores.  If you can't find it, use Aji-Mirin sweet cooking rice seasoning found in the Asian section of most grocery stores.  I used the Aji-Mirin by Kikkoman and was very happy with the results.