Easy Teriyaki Salmon Bowl

Teriyaki Salmon Bowl with Radishes, Avocado, Carrot and Cucumber

Easy Teriyaki Salmon Bowl

Easy teriyaki salmon bowls made with crispy glazed salmon, jasmine rice, avocado, and fresh veggies. A quick 30-minute dinner packed with sweet and savory flavor.

Course Dinner, Lunch

Cuisine Asian

Diet Vegetarian

Recipe Type Bowls, Healthy Choices, Healthy Dinner, High-Protein Meals, Meal Prep, Quick Dinner, Rice Dishes, Salmon, Seafood, Served Hot, Spring Dinner, Summer Dinner

Skill Level Easy

Prep Time 15

Cook Time 10

Total Time 30

Servings

Calories 803kcal

Author Angela G.

Equipment

Ingredients

Salmon

1 lb salmon fillets skin on or off
1 tablespoon cooking oil I use sesame or a neutral oil
salt and pepper

Sauce

¼ cup soy sauce
2 tablespoon mirin or rice vinegar
2 tablespoon brown sugar or honey
1 teaspoon sesame oil
1 tablespoon ginger paste
1 teaspoon garlic paste
1 tablespoon rice vinegar
2 teaspoon cornstarch slurry 1 teaspoon cornstarch + 1 teaspoon water

Serve with

1 cup cooked white rice jasmine rice is a great choice
1 avocado, sliced
½ cup shredded carrot shredded
½ cucumber thinly sliced
1-2 radishes thinly sliced

Garnish

1 green onions thinly sliced
1 teaspoon toasted sesame seeds
Yum Yum sauce to taste

Instructions

Make sauce. Combine soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook 1 - 2 minutes until the sauce thickens and becomes glossy. Set aside.
Cook salmon. Pat salmon dry and season with salt and pepper. Heat oil in a skillet over medium-high heat. Place salmon skin-side down and cook 4 - 5 minutes until the skin is crispy. Flip and cook another 2–3 minutes until just cooked through.
Spoon teriyaki sauce over the salmon. Let it bubble around the fish for 1 minute so the glaze coats it.
Prepare bowls. Divide cooked rice between bowls. Top with glazed salmon, avocado slices, carrots, and cucumber. Drizzle extra teriyaki sauce over the bowl. Finish with sliced green onions, yum yum sauce and sesame seeds.

Notes

If desired, you can season the rice with rice wine vinegar, sugar, and salt to taste.
Feel free to replace toppings with vegetables of your choice.
The salmon can be cut into bites if you prefer.
Salmon is done when internal temperature reaches 145° F. Wild-caught salmon may require a lower temperature; check your packaging recommendations.
You could also top with homemade Bang Bang Sauce in place of the Yum Yum sauce.

Nutrition