Teriyaki Salmon Bowls with Sticky Rice Recipe
This vegan teriyaki “salmon” bowl uses jackfruit or tofu, sticky rice, and vibrant veggies in a sweet-savory glaze.
Ingredients
For the Teriyaki “Salmon”:
- 2 cans 20 oz young green jackfruit, drained and shredded OR 400g firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 1/2 cup soy sauce or tamari
- 1/4 cup maple syrup
- 2 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1 tbsp cornstarch + 2 tbsp water slurry
For the Sticky Rice:
- 1 cup short-grain sushi rice
- 1 1/4 cups water
Veggies & Garnishes:
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 2 green onions sliced
- Sesame seeds for sparkle
Instructions
- Rinse rice until water runs clear. Cook rice with water until tender and sticky—no rice cooker? No problem, just watch it.
- Whisk soy sauce, maple syrup, vinegar, garlic, and ginger in a bowl. Set aside that liquid gold.
- Heat oil in a skillet over medium heat. Add jackfruit or tofu and cook until golden.
- Pour teriyaki sauce over jackfruit/tofu, simmer 5 minutes. Stir cornstarch slurry to thicken the glaze.
- Steam or microwave broccoli until bright green and crisp-tender.
- Assemble bowls: sticky rice base, top with teriyaki “salmon,” broccoli, carrots, green onions, and sprinkle with sesame seeds.
- Devour immediately—bonus points if you Instagram it first.
Notes
🍎 Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
💊 Vitamins & Minerals (Per Serving)
- Iron: 15%
- Vitamin C: 20%
- Calcium: 10%
- Vitamin A: 12%
- Magnesium: 8%
✨ Extra Notes/Tips
- Use tamari for gluten-free glam.
- Swap jackfruit with tempeh for extra protein punch.
- Add a squeeze of lime for tangy sass.
- Leftovers are fridge heroes—just reheat gently.
- Want crunch? Toss in roasted nuts or crispy shallots.