Teriyaki Salmon Bowl
Crispy-skinned salmon fillets glazed in a glossy, sweet-savory homemade teriyaki sauce, served over a bed of steamed rice with fresh cucumber and creamy avocado. This Japanese-inspired bowl is a perfect weeknight dinner—ready in just 30 minutes and bursting with umami.
For 4 servings
- steam · ~25 min
Cook the sushi rice.
1.Place rinsed rice and 2.5 cups of water in a rice cooker or saucepan with a pinch of salt.2.Bring to a boil, then cover and reduce heat to low.3.Simmer for 15 minutes, then remove from heat and let rest covered for 10 minutes. - mix · ~2 min
Make the teriyaki sauce.
In a small bowl, whisk together soy sauce, mirin, sugar, and 2 tablespoon water until sugar dissolves. Set aside.
- prep · ~5 min
Prep the salmon and toppings.
1.Pat salmon fillets completely dry with paper towels.2.Season both sides lightly with a pinch of salt and black pepper.3.Slice the cucumber, dice the avocado, and julienne the carrot.TIPDrying the salmon ensures a crispy skin. Wet fish will steam instead of sear. - fry · ~6 min
Sear the salmon fillets.
1.Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat.2.Place salmon skin-side down and cook for 4 minutes until skin is crispy and golden.3.Flip carefully and cook for 2 more minutes on the flesh side.TIPDo not move the salmon once placed. Let it sear undisturbed for the crispiest skin. - simmer · ~3 min
Glaze the salmon with teriyaki sauce.
1.Reduce heat to medium-low.2.Pour the teriyaki sauce around the salmon in the pan.3.Simmer for 2-3 minutes, spooning sauce over the fillets until glossy and slightly thickened.TIPWatch the sauce closely—it thickens fast and can burn. Remove from heat as soon as it becomes sticky and shiny. - assemble · ~3 min
Assemble the bowls.
1.Divide the steamed rice among four bowls.2.Top each with a glazed salmon fillet.3.Arrange cucumber, avocado, carrot, and edamame around the salmon.4.Drizzle with any remaining pan sauce. - garnish · ~1 min
Garnish and serve immediately.
Scatter sliced green onions and toasted sesame seeds over each bowl.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon completely dry before cooking to ensure the skin turns shatteringly crisp.
- 2Use a non-stick skillet and resist moving the salmon for the first 4 minutes to get an even golden crust.
- 3Simmer the teriyaki sauce over medium-low heat and spoon it over the fish—it thickens quickly and can burn easily.
- 4Rinse the sushi rice until the water runs clear to remove excess starch for a fluffy, not sticky, texture.
- 5Let the cooked rice rest covered for 10 minutes off heat before fluffing to allow the grains to firm up.
- 6Slice the avocado and cucumber just before serving to prevent browning and maintain crunch.
- 7Leftover bowls keep well for 1 day: store sauce separately to avoid soggy rice and veggies.
Adapt it for your goals.
Low-carb / keto
Replace sushi rice with cauliflower rice or a bed of mixed greens. Omit the sugar or swap for a keto-friendly sweetener like allulose to keep the teriyaki sauce low-carb.
spicySpicy
Add 1 teaspoon of sriracha or gochujang to the teriyaki sauce, and top with sliced fresh chili for heat lovers.
vegetarianVegetarian
Swap the salmon for firm tofu or king oyster mushrooms. Sear tofu or mushrooms in oil, then glaze with the same teriyaki sauce for a plant-based bowl.
gluten freeGluten-free
Use tamari or coconut aminos in place of soy sauce. Confirm all other ingredients (mirin) are gluten-free. Serve with rice or quinoa.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon provides a high dose of heart-healthy omega-3s, which support brain function and reduce inflammation.
Good Source of Plant Fiber
Edamame, avocado, cucumber, and carrot contribute dietary fiber that aids digestion and promotes satiety.
Packed with Vitamins and Antioxidants
Avocado and carrots deliver vitamins C, E, and beta-carotene, while edamame adds folate and vitamin K.
High-Quality Protein
Each serving contains lean protein from salmon and edamame, helping to build and repair muscle tissue.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat very dry with paper towels to ensure crispy skin.
