I’m sharing my Teriyaki Salmon bowl with crispy Brussels sprouts and a surprising pantry staple that quietly changed how I make it.

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I never thought a single bowl could mess with my expectations but this Teriyaki Salmon bowl did. I love the contrast between a glossy salmon fillet and crispy Brussels sprouts, the kind of textures that make you pause and take another bite.

It’s bold not delicate, with a sweet salty thing going on that feels almost wrong in the best way, and you’ll keep poking at it to see what changes. I cook it when I want something that looks like I tried but I really just wanted to eat.

Try it if you like food that surprises you.

Ingredients

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Salmon: Rich in protein and omega 3s, hearty bite, keeps you full, simple and healthy
Short grain rice: Sticky, carbs for energy, mild flavor, pairs with sauce, gives bowl body
Brussels sprouts: High in fiber and vitamins, gets crispy, nutty flavor, great texture pop
Soy sauce and mirin: Savory sweet, salty umami, bright mirin adds tang, glazes fish
Sesame oil: Small drizzle adds toasted aroma and richness, little goes a long way
Garlic and ginger: Sharp, aromatic duo, gives zip and warmth, balances sweet sauce, so fresh
Green onions and sesame seeds: Fresh crunch and mild onion bite, sesame seeds add nuttiness and sparkle
Carrot and lime: Carrot adds color and crunch, lime brightens with acid, cuts richness

Ingredient Quantities

1 1/2 pounds salmon fillet, skin on, cut into 3 to 4 portions

1 cup short grain (sushi) rice, rinsed

1 pound Brussels sprouts, trimmed and halved

2 tablespoons vegetable oil or olive oil

1 tablespoon sesame oil

1/2 cup low sodium soy sauce

1/4 cup mirin

2 tablespoons brown sugar

1 tablespoon honey

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon cornstarch

1 tablespoon cold water

4 green onions, thinly sliced

1 tablespoon toasted sesame seeds

1 small carrot, julienned or shredded

Salt and black pepper, to taste

1 lime, cut into wedges (optional)

How to Make this

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1. Rinse the short grain rice until the water runs clear, combine with 1 1/4 cups water in a small pot, bring to a simmer, cover and cook gently 12 to 15 minutes, then let sit covered off the heat 10 minutes while you finish everything else.

2. Make the teriyaki: in a small saucepan mix 1/2 cup low sodium soy sauce, 1/4 cup mirin, 2 tbsp brown sugar, 1 tbsp honey, 2 minced garlic cloves and 1 tbsp grated ginger. Bring to a low simmer until the sugar dissolves, then whisk in a slurry of 1 tsp cornstarch + 1 tbsp cold water, cook 1 minute more until glossy and slightly thickened, remove from heat and set aside (reserve some for serving).

3. Prep the Brussels sprouts and carrot: trim and halve 1 pound Brussels sprouts and toss with about 1 tbsp vegetable or olive oil, salt and pepper. Julienne or shred the small carrot and set aside.

4. Roast the Brussels on a rimmed baking sheet cut-side down in a 425 F oven 20 to 25 minutes until deep golden and crispy, flip once halfway through so they brown evenly. Tip: don’t crowd the pan or they will steam not crisp.

5. Pat 1 1/2 pounds salmon dry, season with salt and black pepper. Heat a skillet over medium-high with 1 tbsp vegetable oil plus 1 tbsp sesame oil. When shimmering, place salmon skin-side down and press gently for 10 seconds so the skin stays flat, cook 4 to 6 minutes depending on thickness until the skin is crisp, flip and cook 1 to 2 minutes more until just cooked through.

6. In the last 30 to 60 seconds spoon or brush some of the warm teriyaki sauce over the top of the salmon to glaze, then remove salmon to a plate and let rest a minute or two. If the sauce is too thick, thin with a splash of water; if too thin, simmer a bit longer.

7. Warm any reserved sauce briefly and taste, adjust with a pinch of salt or a little honey if you want it sweeter. Keep sauce warm for drizzling.

8. Build the bowls: divide the cooked rice between bowls, add a salmon portion, pile on crispy Brussels sprouts, scatter shredded carrot and 4 thinly sliced green onions over each bowl, drizzle with extra teriyaki and sprinkle 1 tbsp toasted sesame seeds.

9. Serve immediately with lime wedges on the side for squeezing, and a reminder: keep leftover sauce and components separate in the fridge so the salmon and sprouts don’t get soggy.

Equipment Needed

1. Small lidded pot for the rice
2. Small saucepan for the teriyaki
3. Rimmed baking sheet for roasting Brussels sprouts
4. Large skillet or cast iron pan for searing salmon
5. Cutting board and sharp chef knife
6. Measuring cups and spoons
7. Fine mesh sieve or bowl for rinsing rice
8. Whisk, silicone brush or spoon, and tongs for glazing and handling fish
9. Microplane or small grater for ginger and garlic, plus a peeler or box grater for the carrot

FAQ

Q: Can I swap the short grain sushi rice for something else? A: Yes, you can use long grain white or brown rice, but the bowl will feel different. Long grain is fluffier while sushi rice is stickier so it holds the bowl better. Follow the package water ratio or your rice cooker, and expect longer cook time for brown rice.

Q: How do I get the salmon skin really crispy? A: Pat the skin dry, salt it, heat a skillet until hot, add oil and place salmon skin side down. Press for 20 to 30 seconds so it stays flat, cook most of the time skin side down then flip just to finish. Cook times vary by thickness but 3 to 5 minutes one side, 1 to 2 on the other is a good guide.

Q: Any tips to keep Brussels sprouts crispy and not soggy? A: High heat is your friend. Roast or sear cut side down in a hot pan without crowding, use enough oil, and let them brown before turning. If oven roasting try 425 F for 20 to 25 minutes tossing once. Overcrowding causes steaming so give them space.

Q: What if I don’t have mirin or low sodium soy sauce? A: For mirin you can mix a little rice vinegar with a pinch of sugar or use sake or sweet white wine in a pinch. For soy sauce use tamari or coconut aminos to make it gluten free, or regular soy sauce if you don’t mind more salt then adjust other salt in the dish.

Q: Can I make the teriyaki sauce ahead and how long does it keep? A: Yes make it ahead, cool then refrigerate up to 3 to 4 days. If you already thickened it with cornstarch it may tighten when cold, just warm gently and add a splash of water to loosen. You can also keep the cornstarch slurry separate and stir it in when reheating.

Q: What’s the best way to reheat leftovers without drying out the salmon? A: Reheat gently. Oven at about 275 F for 8 to 12 minutes covered keeps it moist, or warm it in a skillet with a tiny splash of water and a lid for a couple minutes. Brussels sprouts crisp back up best in a hot pan rather than the microwave.

Teriyaki Salmon Bowls With Crispy Brussels Sprouts Recipe Substitutions and Variations

Salmon — swap for firm tofu (press well, pan-sear so it gets a crust), skinless chicken thighs (slice and cook through), or a firm white fish like cod; flavor and cook time will change but the teriyaki works great.
Short grain (sushi) rice — you can use jasmine rice for a fluffier texture, brown rice if you want more chew and fiber (cook longer), or cauliflower rice for a quick low-carb option.
Mirin — use sake or dry sherry with a small pinch of sugar, or 1 part rice vinegar plus 1/4 part sugar if you dont have mirin; they approximate the sweet acidity.
Soy sauce — tamari is a straight swap for gluten-free, coconut aminos works if you want something lower-sodium and slightly sweeter, or use low-sodium soy sauce and adjust seasoning.

Pro Tips

1) Get the skin really crisp: pat the salmon super dry, score the skin lightly and start it skin-side down in a hot, heavy skillet. Don’t mess with it while it’s cooking or you’ll tear the skin. Aim for an internal temp of about 125 to 130 F if you like it moist, then let it rest a minute or two so the juices settle.

2) Make the rice more interesting: after it’s cooked and rested, fluff it and toss with a splash of rice vinegar or a teaspoon of sesame oil and a pinch of salt. It wakes the rice up and ties it to the teriyaki without making the bowl too sweet.

3) Crispy Brussels hack: use a preheated sheet or an oven-safe skillet so they hit a hot surface right away, and finish them under the broiler for 1 to 2 minutes if you want extra char. If you glaze them with some sauce, do it only in the last minute or they’ll go limp.

4) Sauce and timing: cook the teriyaki ahead and keep most of it separate so nothing gets soggy. Reheat gently, thin with a splash of water if it’s too thick, or add a little lime or rice vinegar at the end to brighten it. A tiny drizzle of toasted sesame oil right before serving gives great aroma.