Teriyaki Crunch Rice Bowl
Japan's viral weeknight bowl — sticky-sweet teriyaki salmon or chicken over steamed Japanese rice with crispy tempura flakes (tenkasu) for crunch, edamame, pickled ginger, sliced avocado and a drizzle of extra teriyaki glaze and kewpie mayo. The tenkasu crunch against the sticky teriyaki sauce is the texture revelation.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Teriyaki sauce: combine soy, mirin, sake and sugar in a pan; simmer 3–4 minutes until slightly thickened.
About 5 min
Sear salmon skin-side down in a hot pan for 4 minutes. Flip; cook 1 minute. Pour teriyaki sauce over; baste for 1–2 minutes until glazed and caramelised.
About 14 min
Serve rice in bowls.
About 14 min
Add glazed salmon fillet.
About 14 min
Arrange edamame, avocado and pickled ginger around the salmon. Drizzle Kewpie mayo. Scatter tenkasu generously over everything — this is the crunch that makes the bowl. Add spring onions and sesame seeds.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 36 g
- Carbs
- 50 g
- Fat
- 20 g
- Fibre
- 5 g
- Sugar
- 10 g
- Sodium
- 780 mg
Contains: gluten, eggs, soy, fish, sesame
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Recipe by Boon Tools.