Japanese rice with teriyaki salmon and pickled cucumber

Ingredients

• 300 gsushi rice
• 360 mlwater (for the rice cooker)
• 4 fillets (approximately 150 g each)salmon
• 2 tbspsoy sauce
• 2 tbspmirin
• 1 tbsprice vinegar
• 1 tbsphoney
• 1 tbspsunflower oil
• 1cucumber
• 3 tbsprice vinegar (for the cucumber)
• 1 tspsugar
• 0.5 tspsalt
• 1 tbspsesame seeds
• 2spring onions, sliced into rings

Instructions

1. 1

   Cook the rice

   Rinse the sushi rice two to three times under cold water, until the water runs clear. Add it to the rice cooker with 360 ml water and start the cooker; leave it to cook.

2. 2

   Pickle the cucumber

   Slice the cucumber thinly or cut it into half-moons. In a bowl, stir the rice vinegar, sugar and salt until the sugar dissolves, then add the cucumber and leave it to stand for at least 15 minutes.

3. 3

   Mix the sauce

   Combine the soy sauce, mirin, rice vinegar and honey in a small bowl. Stir until the honey dissolves.

4. 4

   Fry the salmon

   Pat the salmon fillets dry with paper towels. Heat the sunflower oil in a frying pan over medium-high heat. Fry the salmon for about 3 minutes on the skin side, then turn and cook for another 2 minutes.

5. 5

   Glaze the fish

   Pour the teriyaki sauce into the pan with the salmon. Lower the heat and simmer for 1 to 2 minutes, gently spooning the sauce over the fish until it thickens and looks glossy.

6. 6

   Assemble the bowls

   Spoon the fluffy rice into deep bowls or onto plates. Add the teriyaki salmon and arrange the pickled cucumber alongside. Sprinkle with sesame seeds and, if you like, sliced spring onions.

7. 7

   Serve straight away

   Serve immediately.

What is Japanese rice with teriyaki salmon?

Teriyaki is a Japanese style of cooking in which food is glazed with a sweet-savoury sauce. This bowl pairs that glossy salmon with rice and lightly pickled cucumber for contrasting richness and freshness.

The rice cooker keeps the rice preparation simple, while the cucumber can pickle as you cook the fish. Together, the components make a colourful meal with a balance of soft, crisp and sticky textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 38g protein, 78g carbs, 20g fat.

The rice provides most of the carbohydrates, while salmon supplies much of the protein and fat; the oil, honey and sauces add further energy, sugar and sodium. Balance the bowl by filling some of the plate with extra cucumber or another fresh vegetable.

Rinse the rice well

Rice rinse: washing the sushi rice two to three times removes excess surface starch. Stop when the water runs clear, then use the stated 360 ml of water in the cooker.

Rice cooker: follow the appliance's usual cooking cycle and let the rice finish while you prepare the other components. Once cooked, it should be tender and fluffy rather than wet.

Give the cucumber time

Thin slices: cut the cucumber into thin rounds or half-moons so the vinegar mixture can coat it evenly. Stir the sugar and salt into the vinegar before adding the cucumber.

Pickling time: leave it for at least 15 minutes. The result is lightly tangy and still fresh, rather than deeply pickled.

Build a glossy teriyaki glaze

Sauce balance: soy sauce brings savouriness, mirin and honey add sweetness, and rice vinegar gives the mixture a little sharpness. Stir the honey into the liquids before pouring the sauce into the pan.

Gentle simmer: keep the heat low for the final 1 to 2 minutes and spoon the sauce over the fish. It should thicken to a shiny coating; avoid letting it reduce until sticky or scorched.

Cook the salmon carefully

Dry surface: pat the fillets dry before they go into the pan. This helps them fry rather than steam as they cook.

Doneness cue: use the recipe's timing of about 3 minutes skin-side down and 2 minutes after turning as a guide. The centre should be cooked to your preference; thicker fillets may need more time.

Serve and finish the bowls

Bowl assembly: spoon in the rice, set the glazed salmon on top and place the cucumber alongside so its freshness remains distinct. Finish with sesame seeds and sliced spring onions if you like.

Serving idea: bring the bowls to the table as soon as they are assembled, while the rice is warm and the salmon glaze is glossy. Extra cucumber can be served on the side.

Recipe notes & tips

• Rinse the rice until the water runs clear for a fluffier cooked texture.
• Slice the cucumber thinly so it takes on the vinegar mixture evenly.
• Mix the teriyaki sauce before frying the salmon so it is ready when needed.
• Pat the salmon dry before placing it in the hot pan.
• Keep the sauce at a gentle simmer and spoon it over the fish as it thickens.
• Add the sesame seeds and spring onions just before serving.

Variations

• Add ginger: stir a little finely grated ginger into the teriyaki sauce.
• Use brown rice: cook it according to its packet or rice cooker instructions.
• Add chilli: scatter sliced fresh chilli over the finished bowls for heat.
• Make it citrusy: serve with a squeeze of lemon or lime at the table.
• Add more vegetables: serve with steamed greens alongside the rice and salmon.

Common mistakes to avoid

• Skipping the rice rinse: excess surface starch can make the rice gummy; rinse until the water runs clear.
• Cutting thick cucumber pieces: they pickle less evenly; slice the cucumber thinly.
• Putting wet salmon in the pan: moisture can hinder browning; pat the fillets dry first.
• Turning the fish too soon: it may stick to the pan; let the skin side fry for about 3 minutes before turning.
• Reducing the sauce too far: it can become overly sticky or burn; simmer gently for just 1 to 2 minutes.
• Leaving the cucumber out too briefly: it will have less time to take on flavour; allow at least 15 minutes.

How to store

Store leftover rice, salmon and cucumber separately in airtight containers in the fridge and use within 2 days. Reheat the rice and salmon until piping hot, adding a splash of water to the rice if needed; serve the cucumber cold.

Frequently asked questions