Teriyaki Salmon Bowl

Teriyaki Salmon Bowl – Packed full of flavor, this Teriyaki Salmon recipe 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 recipe is just perfect for lunch or a dinner for two. Enjoy!

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Love teriyaki recipes? Try our Easy Teriyaki Salmon, this Instant Pot Teriyaki Chicken, or our Teriyaki Zucchini Noodles.

Photo credit: © Eatwell101.com

Ingredients list for the Teriyaki Salmon Recipe

• 1 lb (450g) salmon filets, cut into chunks
• 1 cup (180g)  rice (we used sushi rice)
• 3 tablespoons rice vinegar
• 1/2 teaspoon salt
• 1 tablespoon  honey
• 1 teaspoon brown sugar
• 2 tablespoons 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

Teriyaki Salmon Recipe

If salmon is one of your favorite ingredients, this teriyaki salmon bowl recipe is a total winner! Salmon is super simple to cook; you don’t need to marinate it for hours, and it is super flavorful. The teriyaki salmon turns out flaky, moist, and delicious with sushi rice, avocado, edamame, scallion, and our delicious homemade teriyaki sauce.

You’ll love this salmon bowl because

• It’s high in protein and omega-3 fatty acids: Salmon is a great source of protein and omega-3s, which can improve heart and brain health and help with weight management.
• It’s versatile and customizable: This recipe can be easily adapted to fit different dietary needs or preferences, such as gluten-free or vegetarian, by replacing salmon with tofu. It is also a great way to use up any leftover vegetables.
• It’s quick and easy to make: This Teriyaki Salmon Bowl recipe can be prepared in under 30 minutes, making it a convenient and healthy option for busy weeknight dinners. It also only requires a few ingredients and minimal cooking skills, making it a great recipe for beginner cooks.

Photo credit: © Eatwell101.com

How to make Teriyaki Salmon

Making a teriyaki salmon bowl is very easy: Start by cooking the sushi rice. In the meantime, make the sauce by mixing rice vinegar, brown sugar, and salt in a small bowl. When the rice is ready, pour the dressing over and stir to coat the rice. Divide the cooked rice between bowls and sprinkle the rice with sesame seeds. Add edamame and sliced avocado to each bowl.

Make the Teriyaki sauce by mixing the honey, sesame oil, tamari (or soy sauce), garlic, ginger, and Sriracha in a small bowl. In a skillet over medium heat, heat oil and add the diced salmon filets. Brown the salmon quickly on all sides, then pour the Teriyaki sauce over the salmon. Turn the heat up to high and stir to coat the salmon in Teriyaki sauce; then sprinkle the scallions on top. Cook on high heat until the salmon is glazed and cooked to your liking. Divide salmon into the bowls.

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Tips for the Teriyaki Salmon Sushi Bowl Recipe

This Teriyaki salmon rice 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, baby corn, or asparagus.
• Try this recipe with tofu, chicken, or beef instead of salmon if you want to try other proteins.
• Make a teriyaki salmon rice bowl with brown rice instead of sushi rice for a great boost in fiber!
• Feel free to double the sauce if you like.

Making Teriyaki salmon in the oven

If the stovetop method to make Teriyaki salmon is not an option for you, you can bake the teriyaki salmon in the oven while the rice is cooking. Marinate the salmon in the Teriyaki sauce for a couple of minutes, then arrange the salmon filet on a sheet pan or baking pan and bake at 400ºF (200ºC) for 15 – 20 minutes, until cooked through. Flake the salmon with a fork and transfer it to the rice bowls.

How and how long to store the teriyaki salmon leftovers?

This teriyaki salmon dish keeps well in the refrigerator for up to 2 days in an airtight container. Reheat gently in the microwave or enjoy at room temperature.

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 it. 

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

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