Name: Teriyaki Salmon Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 salmon fillets; 1/4 cup soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon grated ginger; 2 cloves garlic, minced; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 cup cooked jasmine rice; 1/2 cup shredded carrots; 1/2 cup sliced cucumbers; 1/2 avocado, sliced; 1/4 cup edamame, shelled; 1 tablespoon sesame seeds; 2 tablespoons chopped green onions; 1/2 teaspoon red pepper flakes (optional)

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Teriyaki Salmon Rice Bowl a delicious and nourishing bowl featuring tender teriyaki-glazed salmon, fluffy rice, and fresh vegetables for a balanced meal. This dish is packed with protein, healthy fats, and vibrant flavors, making it a satisfying choice for lunch or dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 salmon fillets

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon grated ginger

2 cloves garlic, minced

1 tablespoon cornstarch mixed with 2 tablespoons water

1 cup cooked jasmine rice

1/2 cup shredded carrots

1/2 cup sliced cucumbers

1/2 avocado, sliced

1/4 cup edamame, shelled

1 tablespoon sesame seeds

2 tablespoons chopped green onions

1/2 teaspoon red pepper flakes (optional)

Directions

In a small saucepan over medium heat, I combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. I bring it to a simmer.

I stir in the cornstarch slurry and let it cook for 1-2 minutes until the sauce thickens. Then, I remove it from the heat.

I preheat a skillet over medium-high heat and sear the salmon fillets for 3-4 minutes per side until cooked through. In the last minute of cooking, I brush them with the teriyaki sauce.

I divide the cooked rice into two bowls and top it with salmon, shredded carrots, cucumbers, avocado, and edamame.

I drizzle additional teriyaki sauce over the bowls and sprinkle with sesame seeds, green onions, and red pepper flakes if using.

I serve the bowls warm and enjoy!

Servings and Timing

Servings: 2 servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: 450 kcal per serving

Variations

Protein Swap: Instead of salmon, I sometimes use chicken, shrimp, or tofu for a different twist.

Grain Options: I switch out jasmine rice for brown rice, quinoa, or cauliflower rice for a lower-carb version.

Extra Veggies: I love adding steamed broccoli, bell peppers, or pickled radishes for more color and crunch.

Spicy Kick: For more heat, I mix sriracha into the teriyaki sauce or top the bowl with chili oil.

Gluten-Free: I use tamari instead of soy sauce to make this recipe gluten-free.

Storage/Reheating

Storage: I store leftover components separately in airtight containers in the fridge for up to 2 days.

Reheating: I gently reheat the salmon and rice in the microwave or on the stovetop. I add fresh veggies and avocado after reheating.

Freezing: While I don’t recommend freezing the whole bowl, I do freeze cooked salmon and rice separately for meal prep.

FAQs

How do I know when the salmon is fully cooked?

I check for an internal temperature of 145°F (63°C) or look for flaky, opaque flesh.

Can I use store-bought teriyaki sauce?

Yes! If I’m short on time, I use a high-quality store-bought sauce, but I prefer homemade for better flavor.

What other toppings go well with this bowl?

I like adding seaweed strips, shredded cabbage, or a drizzle of spicy mayo for extra flavor.

Can I make this dish ahead of time?

I can prep the sauce and veggies in advance, but I cook the salmon fresh for the best taste and texture.

Is this recipe healthy?

Yes! It’s packed with lean protein, healthy fats, and fiber-rich veggies, making it a nutritious meal.

Conclusion

This Teriyaki Salmon Rice Bowl is a flavorful, well-balanced dish that’s easy to make and perfect for any occasion. The combination of tender salmon, sticky rice, and crisp vegetables, all drizzled with a homemade teriyaki sauce, makes it irresistible. Whether I’m looking for a quick weeknight meal or a meal-prep-friendly option, this bowl never disappoints.

Recipe:

Teriyaki Salmon Rice Bowl

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Print Recipe

This Teriyaki Salmon Rice Bowl is a delicious and nutritious meal featuring tender, teriyaki-glazed salmon, fluffy jasmine rice, and fresh vegetables. Packed with protein, healthy fats, and umami flavors, this easy-to-make bowl is perfect for lunch or dinner. A homemade teriyaki sauce elevates the dish, making it taste just like a restaurant-quality meal at home!

Total Time: 25 minutes
Yield: 2 servings

Instructions

Make the teriyaki sauce: In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer.
Thicken the sauce: Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Remove from heat.
Cook the salmon: Heat a skillet over medium-high heat. Sear salmon fillets for 3-4 minutes per side until cooked through. In the last minute, brush with teriyaki sauce.
Assemble the bowls: Divide cooked rice into bowls and top with salmon, shredded carrots, cucumbers, avocado, and edamame.
Garnish and serve: Drizzle extra teriyaki sauce, sprinkle sesame seeds, green onions, and red pepper flakes if desired. Serve warm and enjoy!