This teriyaki salmon corn bowl has the perfect combination of sweet and savory! Serve with rice to make it into a quick meal on a busy day.
Teriyaki salmon corn bowl is the ultimate favorite for both kids and adults in our house. It has salmon cubes and sweet corn cooked in scrumptious garlic teriyaki sauce. The slightly thickened sauce is packed full of flavor, and goes so well with rice.
This dish is super easy to put together in less than 15 minutes, making it a great lunch or dinner menu in a pinch. If you add some vegetables along with rice, you can easily make it into a full meal.
Once you cut the salmon in cubes, all you need to do is to sauté the garlic, cook the salmon and corn together, and stir in the sauce mix. Serve over a warm bowl of rice and dive in!
Which salmon works the best
I like to use Atlantic salmon since they are the fattiest type. The filets are usually thicker which makes it easier to cut into perfect cubes. That said, others such as pink salmon or socket eye salmon can be used as well.
If you see any skin attached to the fish, make sure to slice it off before cutting it into cubes.
Ingredients for this recipe
- Sugar
- Tamari
- Sake (rice wine) - Or dry white wine
- Tapioca starch - Corn stach, or potato starch work as well.
- Avocado oil
- Garlic
- Atlantic salmon - Other salmons such as pink or socket eye salmon can be used as well.
- Canned sweet corn - Drain well before using.
- Cooked Japanese rice - Or any rice.
How to make teriyaki salmon corn bowl
1. Make the sauce mix. In a small cup, combine the sugar, tamari, sake, and starch together. Mix well.
2. Cook the garlic. In a large pan, heat up the avocado oil and cook the garlic until fragrant.
3. Cook the salmon. Add in the salmon cubes and cook fully.
4. Season. Add the sweet corn and the sauce mix. Cook for one minute or so over medium-low heat until the sauce thickens.
5. Serve. Arrange over rice, top with scallions if desired.
* See the recipe card below for detailed instructions.
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Recipe
Teriyaki Salmon Corn Bowl
Ingredients
- 2 tablespoons sugar
- 2 tablespoons tamari
- 2 tablespoons sake (rice wine) or dry white wine
- 2 teaspoons tapioca starch or cornstarch
- 2 tablespoons avocado oil
- 3 cloves garlic minced
- 1 pound Atlantic salmon skinless, cut into ½ inch cubes
- 1 can sweet corn kernels 15.25oz/ 432g size can, drained
- 4 cups cooked Japanese rice or any rice
Optional topping
- Thinly sliced scallions
Instructions
- In a small cup, combine the sugar, tamari, sake, and starch together and mix well.
- In a large pan, heat up the avocado oil and cook the garlic until fragrant.
- Add in the salmon cubes and cook fully.
- Add the sweet corn and the sauce mix. Cook for one minute or so over medium-low heat until the sauce thickens.
- Serve with rice, top with scallions if you like.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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