Bento Box Teriyaki Salmon with Steamed Rice and Edamame

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A balanced bento box featuring tender teriyaki-glazed salmon alongside fluffy steamed rice and lightly salted edamame. This Japanese-inspired rice and grain recipe, ready in about 22 minutes, pairs salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 Japanese cuisine 520 cal/serving

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Ingredients

2 pieces (6 oz each) salmon fillets
1/4 cup soy sauce
2 tbsp mirin
1 tbsp brown sugar
1 tsp grated fresh ginger
2 cups cooked Japanese short-grain rice
1 cup edamame, shelled
1 tsp sesame seeds
2 tbsp scallions, thinly sliced
1 tbsp vegetable oil

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, and 1 tsp grated fresh ginger until sugar dissolves. Set aside.
Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Add 2 salmon fillets skin-side down and cook for 4 minutes until crisp edges form.
Step 3: Flip salmon and pour the teriyaki sauce mixture over the fillets. Cook for another 3-4 minutes, spooning sauce over the salmon occasionally, until glaze thickens and salmon is cooked through.
Step 4: Meanwhile, steam 1 cup shelled edamame in boiling water for 3-4 minutes until tender. Drain and sprinkle with a pinch of salt.
Step 5: To assemble the bento, divide 2 cups cooked Japanese short-grain rice between two lunch containers. Place the glazed salmon fillets on top of the rice.
Step 6: Add the steamed edamame on the side. Garnish salmon with 1 tsp sesame seeds and 2 tbsp sliced scallions for freshness and texture.