Teriyaki Lachs Schüssel

Experience the perfect harmony of flavors with this Teriyaki Salmon Bowl. Succulent salmon fillets are glazed in a rich, savory-sweet homemade sauce and served alongside vibrant, crisp stir-fried vegetables on a bed of fluffy rice. This Japanese-inspired dish is not only a feast for the eyes but also a balanced and healthy choice for a satisfying dinner.

Merken

The beauty of this bowl lies in its versatility and the satisfying crunch of the stir-fried vegetables. By making your own glaze, you can control the balance of ginger, garlic, and sweetness, ensuring every bite of salmon is perfectly seasoned.

Ingredients

• Salmon: 4 salmon fillets (about 150 g each), salt and black pepper to taste.
• Teriyaki Sauce: 60 ml soy sauce, 60 ml mirin, 2 tbsp brown sugar, 1 tbsp rice vinegar, 2 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated fresh ginger, and a slurry of 1 tsp cornstarch mixed with 2 tsp water.
• Vegetables: 1 red bell pepper (sliced), 1 carrot (julienned), 150 g broccoli florets, 100 g sugar snap peas, and 2 tbsp vegetable oil.
• Rice: 300 g jasmine or sushi rice and 450 ml water.
• Garnishes: 2 tbsp sesame seeds and 2 thinly sliced spring onions.

Instructions

Step 1: Prepare the Rice

Rinse the rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 2: Make the Teriyaki Sauce

In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Simmer over medium heat, stirring until the sugar dissolves. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Set aside.

Step 3: Sear the Salmon

Season salmon fillets with salt and pepper. In a large nonstick skillet over medium-high heat, add a splash of oil and sear salmon fillets skin-side down for 3-4 minutes. Flip and cook for another 2-3 minutes until cooked through.

Step 4: Glaze the Salmon

Brush the salmon generously with the prepared teriyaki sauce. Cook for 1 minute more to let the glaze set, then remove from heat.

Step 5: Stir-fry the Vegetables

Heat vegetable oil in a wok or large skillet over high heat. Stir-fry the bell pepper, carrot, broccoli, and sugar snap peas for 3-4 minutes until tender but still crisp.

Step 6: Assemble the Bowls

Divide the cooked rice between four bowls. Top with the stir-fried vegetables and the teriyaki-glazed salmon. Drizzle any extra sauce over the top and garnish with sesame seeds and spring onions.

Zusatztipps für die Zubereitung

For an even deeper flavor profile, consider marinating the salmon fillets in half of the teriyaki sauce for about 15 minutes before you begin searing them. Ensure your skillet is properly heated before adding the fish to achieve a beautiful, caramelized exterior.

Varianten und Anpassungen

This recipe is highly adaptable to what is in season; feel free to swap the vegetables for zucchini, mushrooms, or baby corn. If you are sensitive to gluten, simply use a gluten-free soy sauce or tamari to keep the dish safe for your diet.

Serviervorschläge

This vibrant bowl pairs wonderfully with a crisp white wine such as a Sauvignon Blanc. Serve it immediately while the vegetables are at their crispiest and the salmon is warm and flaky for the best dining experience.

Merken

This Teriyaki Salmon Bowl is a fantastic way to enjoy restaurant-quality Japanese flavors at home. Wholesome, colorful, and packed with flavor, it is sure to become a recurring favorite in your weekly meal rotation.

Antworten auf häufige Fragen

→ Kann ich den Lachs durch anderes ersetzen?

Ja, Sie können Thunfischsteaks, Doradenfilets oder evenuell festen Tofu verwenden. Passen Sie die Garzeit entsprechend an – Fischfilets brauchen meist 2-3 Minuten pro Seite.

→ Wie lange hält sich die Teriyaki-Sauce?

Die Sauce hält sich verschlossen im Kühlschrank bis zu zwei Wochen. Vor dem Gebrauch kurz erhitzen und gut umrühren.

→ Welche Gemüsealternativen passen gut?

Zucchini, Pilze, Baby-Maiskolben oder grüne Bohnen eignen sich hervorragend. Nutzen Sie saisonales Gemüse für Abwechslung.

→ Ist das Gericht glutenfrei?

Verwenden Sie glutenaireduzierte Sojasauce (Tamari) statt herkömmlicher Sojasauce, um das Gericht glutenfrei zu machen.

→ Kann ich die Sauce im Voraus zubereiten?

Absolut, die Sauce lässt sich bis zu einer Woche im Voraus kochen und im Kühlschrank lagern. Vor dem Servieren kurz erhitzen.