Teriyaki Salmon Bowl

About Teriyaki Salmon Bowl

This Teriyaki Salmon Bowl combines high-protein salmon with a medley of flavors and textures. Quick and easy to prepare, this recipe brings a taste of Japanese cuisine to your table, loaded with omega-3s and customizable with extra veggies or alternate proteins. Perfect for a balanced, delicious meal.

Teriyaki Salmon Bowl Ingredients

• 1 lb (450g) salmon filets, cut into chunks
• 1 cup (180g) sushi rice
• 3 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon brown sugar
• 2 tablespoons gluten-free tamari (or soy sauce, or Nuoc Mam)
• 1 teaspoon sesame oil
• 1/2 teaspoon grated garlic
• 1/2 teaspoon grated ginger
• 1 tablespoon Sriracha (optional)
• 4 scallions, chopped
• 2 tablespoons sesame seeds
• 5 oz (150g) edamame beans
• 1 avocado, sliced
• 1/2 teaspoon salt

How to Make Teriyaki Salmon Bowl

• Cook the rice: Prepare sushi rice according to package directions. For extra flavor, add a small dollop of butter while cooking, if desired.
• Prepare rice seasoning: In a small bowl, mix rice vinegar, brown sugar, and salt until dissolved. Once the rice is cooked, pour this mixture over it, stirring to coat evenly.
• Assemble the bowls: Divide rice between two bowls, covering about two-thirds of each bowl’s base. Sprinkle with sesame seeds and add edamame and avocado to the remaining third.
• Make Teriyaki sauce: In another bowl, combine honey, sesame oil, tamari, garlic, ginger, and Sriracha.
• Cook the salmon: In a skillet, heat 1 tablespoon of oil over medium heat. Add the salmon chunks, quickly browning on all sides. Pour the Teriyaki sauce over the salmon and turn the heat up to high, stirring to coat.
• Finish and serve: Sprinkle chopped scallions over the salmon, cooking until it’s glazed and reaches desired doneness. Remove from heat and divide salmon among the rice bowls. Serve with extra tamari on the side if desired.

Cooking Tips

• Extra vegetables: Add sautéed snow peas, sugar snap peas, baby corn, or asparagus for added crunch and color.
• Alternate proteins: This recipe works well with tofu, chicken, or beef if you want variety.
• Brown rice option: Substitute sushi rice with brown rice for extra fiber.
• Double the sauce: Make extra Teriyaki sauce if you prefer a saucier dish.

Serving Suggestions

• Serve with a side of miso soup.
• Add a sprinkle of furikake for added flavor.
• Enjoy with pickled ginger on the side for a traditional touch.

Storage Instructions

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Gently reheat in the microwave, or enjoy at room temperature for a quick meal.

Nutritional Information

• Calories: 855.1 kcal per serving
• Fat: 27.29 g
• Protein: 68.57 g
• Carbohydrates: 90.55 g
• Saturated Fat: 3.8 g
• Polyunsaturated Fat: 9.45 g
• Monounsaturated Fat: 10.62 g
• Sugars: 13.76 g
• Cholesterol: 123.75 mg
• Sodium: 760.65 mg
• Potassium: 2139.64 mg
• Fiber: 14.24 g