Salmon Teriyaki Bowl

Salmon Teriyaki Bowl

Are you searching for a wholesome and flavorful dish to add to your culinary repertoire? Look no further! Our Salmon Teriyaki Bowl recipe offers a delightful combination of fresh ingredients and savory flavors that are sure to satisfy your cravings.

Imagine tender salmon filets, perfectly seared and coated in a rich teriyaki sauce that strikes a delicate balance between sweet and savory. Paired with fluffy rice, crisp cucumber slices, creamy avocado, and vibrant edamame beans, each bite offers a delightful medley of textures and tastes that will leave you feeling fully satisfied.

With straightforward instructions and readily available ingredients, this recipe is perfect for both weeknight dinners and special occasions. Whether you’re cooking for yourself or hosting friends and family, our Salmon Teriyaki Bowl is sure to impress with its delicious simplicity.

So, why not give it a try today? Treat yourself to a homemade meal that’s as nourishing as it is flavorful. Get ready to enjoy the wonderful flavors of Asian-inspired cuisine from the comfort of your own kitchen!


Serves 4

12.7 oz. cooked brown rice

6 tbsp. rice wine vinegar

2 tbsp. maple syrup (optional)

1 tsp. sea salt

2 tbsp. black sesame seeds + extra to serve

1 tbsp.coconut aminos

2 tsp. sesame oil

1 tbsp. sriracha sauce

½ tsp. fresh ginger, grated

½ tsp. fresh garlic, grated

1 tbsp. olive oil

1½ lbs. salmon filet, skinned

5.6 oz. edamame beans

5.3 oz.  cucumber, sliced

2 avocados, sliced

1 oz.  green onions, minced

How to Prepare

Place the cooked rice into a large bowl and stir through the rice wine vinegar, maple syrup, salt and sesame seeds.

Prepare a sauce by combining the maple syrup, coconut aminos, sesame oil, sriracha, ginger and garlic.

Add the olive oil to a hot non-stick skillet and sear the salmon until golden brown. Now add the sauce and stir to warm through.

Divide the rice equally between 4 bowls and top with edamame beans, cucumber, avocado and salmon.

Pour extra sauce over the bowls, sprinkle with green onions and extra sesame seeds. Serve immediately.

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