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Teriyaki Salmon Bowls with Ginger Sesame Greens & Coconut Rice Recipe
Ash Tyrrell

Teriyaki Salmon Bowls with Coconut Rice & Sesame Greens Recipe

I recently made these teriyaki salmon bowls, and honestly, I can’t stop thinking about them. The sweet-savory glaze on the salmon paired with fluffy coconut rice felt like a restaurant-quality meal at home. What I loved most was how the fresh ginger sesame greens added a vibrant, slightly tangy crunch.
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Total Time 40 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets about 150–200g each – Choose fresh, skin-on salmon for better texture and flavor.
  • 1/3 cup teriyaki sauce – A good-quality sauce enhances the glaze; homemade works even better.
  • 1 cup jasmine rice – Jasmine rice gives a fragrant soft base that pairs beautifully with coconut.
  • 1 cup coconut milk – Use full-fat for creamier richer rice.
  • 1/2 cup water – Balances the coconut milk for perfect rice texture.
  • 1 teaspoon grated fresh ginger – Adds warmth and brightness to the greens.
  • 1 tablespoon sesame oil – Provides a nutty depth to the vegetables.
  • 1 tablespoon soy sauce – Enhances umami flavor in the greens.
  • 2 cups leafy greens like bok choy or spinach – Fresh greens work best; avoid frozen for texture.
  • 1 teaspoon sesame seeds – Adds crunch and a subtle toasted flavor.
  • 1 tablespoon honey or maple syrup – Balances salty elements with a touch of sweetness.
  • 1 clove garlic minced – Boosts aroma and savory depth.
  • 1 tablespoon olive oil – For cooking the salmon evenly.
  • Optional toppings: sliced avocado chili flakes, lime wedges – Add freshness and spice.

Method
 

  1. Start by rinsing the jasmine rice until the water runs clear. This removes excess starch and keeps the rice fluffy. In a saucepan, combine rice, coconut milk, and water, then bring it to a gentle boil. Reduce heat, cover, and let it simmer until tender and creamy, about 15 minutes.
  2. Pat the salmon fillets dry and season lightly. Heat olive oil in a pan over medium heat until hot. Place the salmon skin-side down and cook until crispy, then flip gently. Pour teriyaki sauce over the salmon and let it glaze, creating a sticky, flavorful coating.
  3. In the same pan or a separate skillet, heat sesame oil over medium heat. Add garlic and grated ginger for a fragrant base. Toss in your greens and sauté until just wilted but still vibrant. Finish with soy sauce and a drizzle of honey to balance flavors.
  4. Spoon a generous portion of coconut rice into each bowl as the base. Top with glazed salmon and a heap of sesame greens. Finish with sesame seeds and any optional toppings like avocado or lime.

Notes

  • I always let the salmon rest for a minute after cooking—it keeps it juicy.
  • Don’t overcook the greens; I keep them slightly crisp for better texture.
  • I like adding a squeeze of lime at the end for a fresh, zesty kick.
  • Toasting sesame seeds lightly brings out a richer, nuttier flavor.
  • If I want extra sauce, I reduce a bit more teriyaki separately and drizzle it on top.