This Teriyaki Salmon Bowl is packed full of flavor and super easy to make at home! A flaky, moist and delicious teriyaki salmon recipe.
by Christina Cherrier–Feb 11, 2024
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Home/Cook / / Fish and Seafood / main dish recipes / salmon recipes / Teriyaki Salmon Bowl
By Christina Cherrier
Feb 11, 2024
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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!
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Ingredients list for theTeriyaki Salmon Bowl 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 tablespoonhoney
- 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
- 1avocado, 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. 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 weeknights. 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 bycooking 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 andadd 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
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 andadd 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
Tips for theTeriyaki 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, 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!
How and how long to store the teriyaki salmon leftovers?
This teriyaki salmon keeps well in the refrigerator for up to 2 days in an airtight container. Reheat gently in the microwave or enjoy at room temperature.
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.
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
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Melinda
2023-08-24 21:21:08
Sooo good! I really enjoyed it. I added steamed spinach to it for extra greens!
Emma
2023-07-06 17:10:26
Really tasty, quick and easy to put together! Think this will become a staple in our household! :)
Jake
2023-05-24 22:13:29
Christina, at the end of the day im not gonna sit here eating a bowl of salmon, avocado, sushi rice, and edamame and pretend like im upset, because im not but 2 teaspoons of soy sauce for a pound of salmon is criminally underdressed. Love where youre going with that honey ginger business, but i mean lets get a little loose and open it up. I mean even in the staging photo youve got like a mason jar of that sh*t. What happened between that picture and you typing up the report. Anyways, big fan of the direction, moderate supporter of the execution. Ill go ahead and check out your other recipes
Jessica
2023-02-20 19:20:33
Absolutely delicious and PACKED with flavor!!!
Katie
2023-02-20 18:07:08
This was fantastic!
Laura
2022-06-15 21:53:59
The final dish tasted great (though I didn't add any flavour to my rice) but the bowl was pretty dry using the stated measurements. I would definitely double if you like a saucier meal. I would also marinate the salmon in the sauce first to try and intensify the flavour.
RC
2022-01-02 22:21:09
Made it tonight for dinner and it was absolutely delicious. Thank you for sharing the recipe.
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.
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