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Teriyaki Salmon Japanese Recipe Idea

A vegan Japanese-inspired teriyaki bowl featuring plant-based salmon with rice, vegetables, and sweet-savory sauce.

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • Plant-based salmon fillets — 4 pieces about 12 oz total
  • Cooked jasmine rice — 2 cups
  • Broccoli florets — 2 cups
  • Carrots sliced — 1 cup
  • Soy sauce — 3 tbsp
  • Maple syrup — 2 tbsp
  • Rice vinegar — 1 tbsp
  • Garlic minced — 2 cloves
  • Ginger grated — 1 tsp
  • Cornstarch — 1 tsp
  • Water — 2 tbsp
  • Sesame oil — 1 tsp
  • Sesame seeds — 1 tsp

Method
 

  1. Heat skillet over medium heat with sesame oil.
  2. Cook plant-based salmon fillets 4 minutes per side until heated through.
  3. Remove fillets and set aside.
  4. Add garlic and ginger to skillet; cook 1 minute.
  5. Mix soy sauce, maple syrup, rice vinegar, water, and cornstarch.
  6. Pour sauce into skillet and simmer 2 minutes until thickened.
  7. Steam broccoli and carrots for 5 minutes separately.
  8. Place rice into serving bowls.
  9. Add vegetables and plant-based salmon on top.
  10. Drizzle teriyaki sauce and sprinkle sesame seeds.

Notes

Nutritional values (per serving)

Calories: 340
Total Fat: 9g
Saturated Fat: 1g
Carbohydrates: 45g
Fiber: 5g
Protein: 18g

Vitamins and minerals (per serving)

Vitamin C: 40%
Iron: 15%
Magnesium: 14%
Potassium: 12%
Vitamin B6: 18%

Additional notes / tips

  • Marinate plant-based salmon in sauce for stronger flavor.
  • Add chili oil for spice.
  • Serve immediately while sauce remains glossy.
  • Use short-grain rice for authentic texture.
  • Garnish with sliced green onions.