Wild Salmon Teriyaki Meal Prep Bowls

Meal prep done right. This teriyaki salmon bowl is packed with wild salmon's omega-3s and lean protein, making it a perfect balanced lunch for your week. The homemade teriyaki glaze keeps flavors fresh and beats any store-bought version. Learn pro wild seafood cooking techniques to get restaurant-quality results at home.

Ingredients

• 5 wild Alaskan salmon fillets (5 oz each)
• Teriyaki Glaze: ⅓ cup soy sauce, ¼ cup mirin (or honey), 2 tablespoons rice vinegar, 1 tablespoon grated ginger, 2 cloves garlic (minced), 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 cups cooked jasmine rice (or brown rice)
• 2 cups shredded carrots
• 3 cups edamame (fresh or frozen, thawed)
• 2 cups cucumber, cut into sticks
• ½ cup pickled ginger
• 2 tablespoons toasted sesame seeds
• 1 tablespoon sesame oil
• Green onions, sliced (optional)

Instructions

1. Make Glaze: In a small saucepan, combine soy sauce, mirin, rice vinegar, ginger, and garlic. Heat over medium until simmering. Add cornstarch slurry, stir until thickened (about 1 minute). Cool slightly.
2. Cook Rice: Prepare jasmine rice according to package directions. Let cool to room temperature before portioning.
3. Prepare Vegetables: Shred carrots, slice cucumber, and warm edamame if using frozen.
4. Cook Salmon: Pat salmon fillets dry. Heat sesame oil in a large skillet over medium-high heat (375°F). Place salmon skin-side up, cook 4-5 minutes. Flip and cook 3-4 minutes until internal temp is 145°F.
5. Glaze Salmon: Brush cooked salmon generously with teriyaki glaze on both sides. Cook for 1 minute to set glaze. Remove from heat and let cool.
6. Assemble Bowls: Divide rice among 5 meal prep containers. Top with carrots, edamame, cucumber, and one salmon fillet per container. Sprinkle with sesame seeds, pickled ginger, and green onions.
7. Store: Cover and refrigerate up to 5 days. Reheat gently in microwave (2-3 minutes) before eating, or eat cold.