Teriyaki Salmon Rice Bowl
This teriyaki salmon bowl is what happens when meal prep meets fine dining. A perfectly glazed salmon fillet over warm rice with avocado, edamame, and a drizzle of teriyaki sauce. It looks like a $22 restaurant bowl but takes 15 minutes and costs about $6.
Why You’ll Love This Recipe
- Restaurant presentation, home kitchen effort
- Salmon cooks in just 7-8 minutes
- Rich in omega-3 fatty acids
- The teriyaki glaze is made from 4 pantry staples
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Teriyaki Salmon Rice Bowl
Ingredients
- 2 salmon fillets (6 oz each)
- 2 cups cooked rice
- 3 tablespoons soy sauce
- 2 tablespoons mirin or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 avocado, sliced
- 1/2 cup shelled edamame
- Pickled ginger, sesame seeds, green onions
Instructions
- Whisk together soy sauce, mirin, rice vinegar, and sesame oil for the teriyaki sauce.
- Heat a non-stick skillet over medium-high heat. Season salmon with salt and pepper. Cook skin-side up for 4 minutes until golden.
- Flip salmon and pour half the teriyaki sauce over the fillets. Cook another 3-4 minutes, spooning the sauce over as it caramelizes.
- Divide warm rice between two bowls. Place salmon on top.
- Arrange avocado slices and edamame alongside. Drizzle with remaining teriyaki sauce. Top with pickled ginger, sesame seeds, and green onions.
Recipe Tips
- Pat salmon dry before cooking for a better sear.
- Mirin gives the most authentic teriyaki flavor, but honey works as a substitute.
- Use microwave rice pouches for the fastest version.
- Swap salmon for chicken thighs — same cooking time, same glaze.
Calories: 520 | Protein: 36g | Fat: 20g | Carbs: 48g
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Nutritional information is estimated and may vary based on ingredients used.
