Salmon Teriyaki Box Recipe

Rinse the rice under cold water until the water runs mostly clear to remove surface starch. Drain well.

Combine rinsed rice and 1.25 cups water in a small saucepan. Cover, bring to a gentle boil over medium-high heat, then reduce to low and simmer for 12–14 minutes until water is absorbed.

Remove from heat and let sit, covered, for 10 minutes. Meanwhile, stir together rice vinegar, sugar, and 1/8 tsp salt until dissolved and fold gently into the cooked rice. Keep covered and warm.

Pat salmon fillets dry with paper towel. Trim if needed and season lightly with a pinch of salt.

Make the teriyaki base: in a small bowl combine 1 tbs soy sauce, 1 tbs mirin, 1 tbs sake, 1 tbs brown sugar, 1 tsp grated ginger and 1 tsp minced garlic. Stir until sugar dissolves.

Heat 1 tsp neutral oil in a nonstick or stainless-steel skillet over medium heat until shimmering.

Place salmon fillets skin-side down in the pan. Cook undisturbed for 4–5 minutes until the skin is crisp and the sides of the fillet are turning opaque about two-thirds of the way up.

Flip the fillets carefully and pour the teriyaki mixture into the pan. Reduce heat to medium-low and continue cooking 2–3 minutes, spooning the sauce over the fillets so they glaze and finish cooking. Salmon should reach an internal temperature of about 125–130°F (52–54°C) for medium-rare or 140°F (60°C) if you prefer fully cooked.

Remove the salmon to a plate. Make a quick glaze: mix 1 tsp cornstarch with 1 tsp water to make a slurry, add it to the pan with the remaining sauce, bring to a simmer and cook 30–60 seconds until thickened and glossy. Taste and adjust with a dash more soy or a touch of lemon juice if needed. Optional: stir in 1/2 tsp sesame oil for aroma.

Return salmon to the pan briefly, spooning the glaze over to coat, then remove from heat.

Distribute warm seasoned rice into two serving boxes or bowls, creating a base on one side of each box.

Arrange baby spinach, shredded carrot and cucumber slices on the remaining side of each box as a fresh salad. If you like, toss the spinach lightly with a few drops of rice vinegar and the optional 1/2 tsp sesame oil.

Place one glazed salmon fillet on top of the rice in each box, skin-side down (for crisp skin). Spoon any extra teriyaki glaze over the salmon and rice.

Garnish with thinly sliced scallions, a sprinkle of toasted sesame seeds and furikake or nori flakes if using. Add pickled ginger at the side for brightness.

Serve immediately while salmon and rice are warm. Squeeze the 1/2 tbs lemon or lime juice over the salmon if desired for brightness.

To store: keep sauce and salmon refrigerated in an airtight container for up to 2 days. Reheat gently in a low oven or microwave, adding a splash of water and re-warming the glaze to avoid drying out the fish.