Teriyaki Salmon Rice Bowl
These salmon bowls are my go-to when I want something that feels healthy but still tastes indulgent. The homemade teriyaki glaze takes about 2 minutes to whisk together and is miles better than anything from a bottle. It caramelizes beautifully on the salmon, creating those sticky, glossy edges that make this dish irresistible.
I love how customizable these bowls are. The base recipe calls for avocado, cucumber, and edamame, but you can throw in whatever vegetables you have on hand. Shredded carrots, sliced radishes, pickled ginger, or steamed broccoli all work wonderfully. It is a great way to clean out the fridge while eating incredibly well.
The key to perfect salmon is not overcooking it. You want the center slightly translucent for that melt-in-your-mouth texture. Trust the timing in this recipe and resist the urge to flip it more than once.
Ingredients
- 2 salmon fillets (6 oz each), skin removed
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups cooked jasmine rice
- 1 ripe avocado, sliced
- 1 small cucumber, sliced
- 1/2 cup shelled edamame
- Sesame seeds and green onions for garnish
Instructions
- 1
Make Teriyaki Sauce
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the honey is fully dissolved. Set aside about 2 tablespoons of this mixture for drizzling over the finished bowls. The rest will be used to glaze the salmon as it cooks.
- 2
Cook the Salmon
Pat salmon fillets dry with paper towels and season lightly with salt and pepper. Heat a tablespoon of oil in a nonstick skillet over medium-high heat. Place salmon in the pan and cook for 4 minutes without moving. Flip carefully, then pour the teriyaki sauce around the salmon. Cook another 3-4 minutes, spooning the sauce over the fish as it thickens and glazes.
- 3
Prep Your Toppings
While the salmon cooks, prepare your bowl toppings. Slice the avocado and cucumber, and warm the edamame if using frozen. Have your cooked rice ready and warm. Slice green onions for garnish. Organization makes assembly quick and easy.
- 4
Assemble the Bowls
Divide warm rice between two bowls. Top each with a glazed salmon fillet, sliced avocado, cucumber, and edamame. Drizzle with reserved teriyaki sauce and sprinkle generously with sesame seeds and sliced green onions. Serve immediately while everything is still warm.
Maya Quick Tips
- Do not overcook the salmon. It should be slightly pink in the center.
- Use skin-on salmon. Crisp the skin first then flip for crispy skin lovers.
- Prep rice ahead. Use leftover rice or a rice cooker for convenience.
- Make it spicy. Add sriracha or red pepper flakes to the sauce.
- Meal prep friendly. Sauce and toppings keep well separately for 3 days.
Nutrition Facts
Per serving