Salmon Teriyaki Bowls
Estimated $7.84 recipe · $3.92 per serving (US / USD)
Glazed salmon fillets over steamed rice with edamame, cucumber, and sesame.
The recipe
Salmon Teriyaki Bowls
Glazed salmon fillets over steamed rice with edamame, cucumber, and sesame.
Ingredients
- 2 salmon fillets
- 150g rice
- 100g edamame (frozen)
- 1/2 cucumber
- 3 tbsp teriyaki sauce
- 1 tsp sesame seeds
- 1 spring onion
- Pickled ginger
Estimated recipe cost
$7.84 for 2 servings · $3.92 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 2 salmon filletsPlanning assumption · $9.00 / 454 g · Assumes 150 g per item | $5.95 |
| 150g riceRetail benchmark · $1.77 / 907 g · Retail reference · Uses 150g | $0.29 |
| 100g edamame (frozen)Planning assumption · $1.50 / 340 g · Uses 100g | $0.44 |
| 1/2 cucumberPlanning assumption · $0.70 / 300 g · Assumes 300 g per item | $0.35 |
| 3 tbsp teriyaki saucePlanning assumption · $3.00 / 300 g · 1 tbsp ≈ 15g | $0.45 |
| 1 tsp sesame seedsPlanning assumption · $3.00 / 100 g · 1 tsp ≈ 3g | $0.09 |
| 1 spring onionPlanning assumption · $0.90 / 100 g · Assumes 15 g per item | $0.14 |
| Pickled gingerPlanning assumption · $2.50 / 100 g · Unspecified amount: assumes 5 g | $0.13 |
| Estimated total | $7.84 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Rinse the rice and cook in 300ml salted water — boil, cover, simmer 12 min, rest 5 min.
- Cook the edamame from frozen in boiling water 3–4 min or microwave 2 min. Drain and season with a pinch of salt.
- Pat the salmon fillets dry. Score the skin with two slashes (prevents curling). Season with salt.
- Heat oil in a non-stick pan over medium-high. Place salmon skin-side down, pressing gently for the first 30 seconds. Cook 3–4 min until the skin is golden and crispy. Flip and cook 1–2 min more. Remove from heat.
- Spoon the teriyaki sauce over the salmon in the pan and coat — it should caramelise immediately. Remove from heat.
- Slice the cucumber into thin half-moons. Slice the spring onion.
- Divide the rice between bowls. Place the salmon on top. Arrange edamame and cucumber alongside. Drizzle any remaining teriyaki sauce over, and garnish with sesame seeds, spring onion, and pickled ginger.
Recipe notes
The salmon is also excellent flaked cold over the rice as a next-day lunch bowl.
Estimated nutrition per serving
600 kcal · 40g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.