🍣 Teriyaki Salmon Rice Bowl

A flavorful, juicy salmon bowl topped with sticky homemade teriyaki sauce, fresh veggies, and warm rice. Ready in under 25 minutes!

⭐ Ingredients

For the Salmon

• 2 salmon fillets (skin on or off)

• 1 tbsp olive oil

• Salt & pepper, to taste

Homemade Teriyaki Sauce

• 1/4 cup soy sauce

• 2 tbsp honey (or brown sugar)

• 1 tbsp rice vinegar (or lemon juice)

• 1 tbsp sesame oil

• 1 tbsp grated ginger

• 2 cloves garlic, minced

• 1 tsp cornstarch mixed with 2 tsp water (slurry)

For the Bowl

• 1–2 cups cooked rice (white, jasmine, brown, or sushi rice)

• 1/2 avocado, sliced

• 1/2 cup cucumber, chopped

• 1/2 cup carrots, shredded

• 1 green onion, sliced

• Sesame seeds

• Optional: pickled ginger, edamame, seaweed

🔥 Instructions

1. Make the Teriyaki Sauce

1. In a small saucepan, add soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.

2. Bring to a low simmer.

3. Add the cornstarch slurry and whisk until the sauce thickens (1–2 minutes).

4. Turn off heat and set aside.

2. Cook the Salmon

Pan-sear method:

1. Season salmon with salt and pepper.

2. Heat olive oil in a nonstick pan over medium-high heat.

3. Sear salmon 3–4 minutes per side.

4. Brush or pour teriyaki sauce over the salmon during the last minute of cooking to glaze.

Air fryer method:

• Air fry at 400°F (200°C) for 7–9 minutes, then brush teriyaki sauce on top.

3. Build Your Bowl

In a bowl, add:

• A scoop of warm rice

• Flaked or whole teriyaki-glazed salmon

• Avocado slices

• Cucumbers

• Carrots

• Green onions

• Sesame seeds

• Extra teriyaki sauce drizzle

4. Serve

Enjoy immediately while warm and saucy!

❓ Q&A Section

Q1: Can I use store-bought teriyaki sauce?

Yes! Just warm it and drizzle over cooked salmon.

Q2: What type of rice works best?

Jasmine, basmati, brown rice, or sushi rice all work great.

Q3: What vegetables can I add?

Anything fresh and crunchy:

• Red cabbage

• Edamame

• Bell peppers

• Pickled radish

• Corn

Q4: Can I meal prep this?

Yes. Cook salmon + rice, store sauce separately. Assemble when ready. Lasts 3 days in the fridge.

Q5: Can this be made low-carb?

Use:

• Cauliflower rice

• Zoodles

• Extra vegetables instead of rice

Q6: What’s the best way to reheat?

Use microwave or stovetop and add extra teriyaki sauce to keep salmon moist.

Q7: Can I bake the salmon instead?

Absolutely.
Bake at 400°F (200°C) for 12–14 minutes, then brush with teriyaki sauce.