Teriyaki Salmon Bowl – Packed full of flavor, this Teriyaki Salmon Bowl is super easy to make at home! Tender salmon glazed with a homemade teriyaki sauce on a bed of sushi rice, with edamame, sliced avocado, and a sprinkling of sesame and scallion – this healthy, gluten-free salmon Teriyaki recipe is just perfect for lunch or a dinner for two. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Teriyaki Salmon Bowl Recipe
- 1 lb (450g) salmon filets, cut into chunks
- 1 cups (180g) rice (we used sushi rice)
- 3 tablespoons rice vinegar
- 1/2 teaspoon salt
- 1 tablespoon honey
- 1 teaspoon brown sugar
- 2 teaspoons gluten-free tamari (or soy sauce, or Nuoc Mam)
- 1 teaspoon sesame oil
- 1/2 teaspoon grated garlic
- 1/2 teaspoon grated ginger
- 1 tablespoon Sriracha, optional (or any hot sauce you like)
- 4 scallions, chopped
- 2 tablespoons sesame seeds
- 5 oz (150g) edamame beans
- 1 avocado, sliced
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make this easy Teriyaki Salmon Bowl: Cook the sushi rice according to the packet instructions. Add a small dollop of butter to the rice if you like.
2. In the meantime, mix the rice vinegar, brown sugar, and salt together in a small bowl, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over and stir to coat the rice.
3. Divide the cooked rice between two bowls so that two-thirds of each base is covered. Sprinkle rice with sesame seeds. In the remaining third, arrange edamame and sliced avocado.
4. To make the Teriyaki sauce, mix the honey, sesame oil, tamari (or soy sauce), garlic, ginger, and Sriracha together in a small bowl.
5. In a skillet over medium heat, heat 1 tablespoon oil and add the diced salmon filets. Brown the salmon quickly on all sides, then pour the Teriyaki sauce over.
6. Turn the heat back up to high – stir so that the salmon is fully coated in the Teriyaki sauce and then sprinkle the spring onions over the top. Continue to cook on high heat for a couple of minutes, stirring occasionally, until the salmon is glazed and cooked to your liking. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Serve the Teriyaki salmon bowl with extra tamari soy sauce on the side if you like. Enjoy! ❤️
Recipe adapted from My Gluten-Free Guide.
Photo credit: © Eatwell101.com
Tips for the Teriyaki Salmon Sushi Bowl Recipe
This Teriyaki salmon sushi bowl recipe is very adaptable. You can enjoy it hot, cold, or even at room temp!
- Feel free to add more veggies like sautéed snow peas, sugar snap peas, or asparagus.
- If you want to try other proteins, try this recipe with tofu, chicken, or beef instead of salmon.
- Make a teriyaki salmon rice bowl with brown rice instead of sushi rice, for a great boost in fiber.
How and how long to store the teriyaki salmon leftovers?
This teriyaki salmon keeps for up to 2 days in the refrigerator in an airtight container. Reheat gently in the microwave or enjoy at room temperature.
More salmon recipes you might like
- Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes
- Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce
- Honey Garlic Baked Salmon in Foil
- Tuscan Garlic Salmon Skillet with Spinach and Tomato
Photo credit: © Eatwell101.com
Leave a Reply
Zara
2021-06-18 17:00:48
Followed instructions to a T, but for me the flavor wasn't very strong for the salmon. I let it brown in the pan for additional flavor but I ended up adding flavored furikake so that I had more flavor overall for the dish. Not sure if will try again.
Leanne
2021-06-01 20:47:16
I liked it the second time I made because I made adjustments. The vinegar is so strong in the rice. I noticed in the picture, it doesn’t look that is a teaspoon of brown sugar. Maybe a typo? I tried a tablespoon instead the second time and it was better but can still smell/taste the vinegar just not as strong. I also doubled the sauce recipe, I may have used more salmon because it wasn’t enough but the second time after doubling it, was much better. Not sure if 3 tablespoons of vinegar is correct or the measurements in the sauce for the rice is correct.
