Layered Grilled Teriyaki Salmon Bento Box

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A vibrant Japanese bento featuring tender grilled teriyaki salmon paired with steamed rice and crisp seasonal vegetables, layered beautifully for a balanced meal. This Japanese-inspired meal-prep recipe, ready in about 35 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.

Ingredients

• 2 pieces, 6 oz each salmon fillets
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp brown sugar
• 1 tsp grated fresh ginger
• 1 1/2 cups cooked steamed white rice
• 1 medium, julienned carrot
• 1/2 medium, thinly sliced cucumber
• 1/2 cup shelled edamame beans
• 1 tsp toasted sesame seeds
• 1 tbsp vegetable oil
• 1 stalk, thinly sliced scallions

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Instructions

1. Step 1: In a small bowl, combine 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar, and 1 tsp grated fresh ginger to make the teriyaki marinade; whisk until sugar dissolves.
2. Step 2: Place 2 salmon fillets (6 oz each) in a shallow dish and pour the marinade over them, turning to coat evenly. Marinate for 20 minutes at room temperature.
3. Step 3: Heat 1 tbsp vegetable oil in a grill pan over medium-high heat until shimmering. Remove salmon from marinade, reserving the liquid, and grill salmon for 4 minutes per side until edges are crispy and fish flakes easily.
4. Step 4: While grilling, pour the reserved marinade into a small saucepan and simmer over low heat for 3-4 minutes until it thickens slightly.
5. Step 5: Remove salmon from heat and brush generously with the reduced teriyaki sauce.
6. Step 6: Place 1 1/2 cups steamed white rice in a bento box compartment. Arrange 1/2 cup shelled edamame, 1 medium julienned carrot, and 1/2 medium thinly sliced cucumber in separate sections.
7. Step 7: Lay the glazed salmon fillets atop the rice. Sprinkle 1 tsp toasted sesame seeds and 1 thinly sliced scallion stalk over the salmon and vegetables for garnish and added flavor.