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5 from 1 vote

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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Japanese
Keyword: rice, salmon
Servings: 2
Calories: 662kcal
Author: Tricia


For the Teriyaki Sauce:

  • 2 teaspoons cornstarch
  • ¼ cup water
  • cup soy sauce
  • ¼ 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
  • ¼ teaspoon crushed red pepper optional

For the salmon:

  • 2 Salmon Fillets about 6 ounces each
  • 2 - 3 baby Bok Choy halved
  • 1 teaspoon vegetable oil
  • ½ 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


  • 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 ¼ 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℉. 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.


  • 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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 662kcal | Carbohydrates: 81g | Protein: 44g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 1697mg | Potassium: 1152mg | Fiber: 3g | Sugar: 28g | Vitamin A: 5291IU | Vitamin C: 54mg | Calcium: 250mg | Iron: 4mg