Description
A delicious and healthy Teriyaki Salmon Bowl made with tender, flaky salmon, teriyaki sauce, rice, and fresh toppings like avocado and cucumber. Perfect for dinner or meal prep!
Ingredients
Scale
- 4 salmon fillets (5 ounces/140g each)
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon vegetable or canola oil (15ml)
- 4 cups cooked white or brown rice (680g, cooked)
- 1 avocado, diced
- 1 Persian or Japanese cucumber, diced
- 6–8 scallions, thinly sliced
- 1/2 cup teriyaki sauce (120ml; homemade or store-bought)
- Furikake or toasted sesame seeds (for garnish)
Instructions
- Pat the salmon fillets dry with paper towels and season on all sides with kosher salt and black pepper.
- Heat oil in a stainless steel skillet over medium-high heat. Place salmon fillets skin-side down, reduce heat to medium-low, and cook for about 6 minutes until the skin is crisp.
- Flip the salmon and cook for another minute until the internal temperature reaches 120°F (49°C) for medium-rare or 130°F (54°C) for medium.
- Divide the cooked rice evenly among four bowls.
- Add diced avocado, cucumber, and scallions on top of the rice.
- Place one salmon fillet in each bowl.
- Drizzle teriyaki sauce over the salmon and rice, using the back of a spoon to spread the glaze evenly.
- Sprinkle with furikake or sesame seeds. Serve immediately.
Notes
- For a gluten-free version, substitute tamari for soy sauce in the teriyaki sauce.
- Add steamed broccoli or edamame for extra vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ~550
- Sugar: ~7g
- Sodium: ~500mg
- Fat: ~22g
- Saturated Fat: ~3g
- Unsaturated Fat: ~19g
- Carbohydrates: ~45g
- Fiber: ~5g
- Protein: ~30g
- Cholesterol: ~70mg