Can I use apple cider vinegar instead of rice vinegar?

Yes, you can certainly use apple cider vinegar if you don't have rice vinegar on hand. While it has a slightly stronger fruity flavor, it still provides the necessary acidity to balance the sweetness of the honey in your teriyaki salmon bowl without mirin.

How do I know when the salmon is fully cooked?

Salmon is done when it reaches an internal temperature of 145 degrees Fahrenheit. Visually, the fish should be opaque and flake easily with a fork. It is better to pull it off the heat slightly early, as it will continue to cook from the residual heat.

Is this recipe suitable for meal prep?

Absolutely. You can cook a large batch of rice and salmon at the start of the week. Just store the components separately if possible to keep the textures fresh. It is one of the easiest seafood dishes to prep ahead of time.

Can I make the sauce ahead of time?

Yes, the sauce can be made in advance and stored in the refrigerator for up to a week. This makes the actual cooking process even faster on those nights when you are short on time.

What if I don't have honey?

You can substitute honey with maple syrup, agave nectar, or even brown sugar. Each will offer a slightly different flavor, but all will provide the sweetness needed for a successful teriyaki salmon bowl without mirin.

Can I air fry the salmon instead of pan-searing?

Yes, air frying is a great option. Cook the salmon at 400 degrees for about 8-10 minutes depending on the thickness. Brush the glaze on during the last 2 minutes to prevent the sugars from burning.

Teriyaki Salmon Bowl Without Mirin: Best 20 Minute Meal

Ingredients

Scale

1 lb salmon fillet, cut into bite-sized pieces
2 cups cooked white or brown rice
2 cups mixed broccoli florets and sliced carrots
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp honey or maple syrup
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp olive oil
Sesame seeds and sliced green onions for garnish

Instructions

Preheat the oven: Set your oven to 400°F (200°C) to ensure the perfect texture for the salmon.
Prepare the glaze: Whisk together the soy sauce, rice vinegar, honey, grated ginger, and minced garlic in a bowl.
Coat the salmon: Place salmon pieces on a lined baking sheet and brush thoroughly with the teriyaki mixture.
Bake the fish: Roast the salmon at 400°F for 12-15 minutes until the glaze is bubbly and fish flakes easily.
Steam the vegetables: While the salmon cooks, steam your broccoli and carrots until they reach a tender-crisp consistency.
Assemble the bowls: Divide the fluffy rice and steamed vegetables into serving bowls.
Serve and garnish: Top the rice with the glazed salmon, drizzle with extra pan sauce, and sprinkle with sesame seeds.

Notes

Replacing mirin with a mix of rice vinegar and honey provides the perfect balance of acidity and sweetness without needing specialty ingredients.

Author: Mike
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Baking
Cuisine: Asian-inspired
Diet: High-Protein

Nutrition

Serving Size: 1 bowl
Calories: 580 kcal
Sugar: 19g
Sodium: 1150mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 19g
Trans Fat: 0.1g
Carbohydrates: 48g
Fiber: 5g
Protein: 42g
Cholesterol: 98mg

Keywords: salmon, teriyaki, no mirin, healthy dinner, rice bowl, easy recipe