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Teriyaki Salmon Bowl

Teriyaki Salmon Bowl

Craving a meal that’s both wholesome and bursting with flavor? Our Teriyaki Salmon Bowl is your answer. This recipe transforms simple ingredients into a vibrant, nutrient-packed dish that’s perfect for any occasion. Featuring succulent salmon filets glazed in a homemade teriyaki sauce, and served over a bed of tangy sesame rice, this bowl is a feast for both the eyes and the taste buds. With the freshness of crisp cucumber, creamy avocado, and protein-rich edamame, it’s a well-rounded meal that’s both satisfying and nourishing. Whether you’re looking to impress at dinner or prep a week’s worth of lunches, this Teriyaki Salmon Bowl is sure to become a favorite in your kitchen.

Recipe

Serves 4

12.7 oz. (360g) cooked basmati rice

6 tbsp. rice wine vinegar

2 tbsp. maple syrup, divided

2 tbsp. sesame seeds, divided

1 tbsp. coconut aminos

2 tsp. sesame oil

1 tsp. sriracha sauce

½ tsp. fresh ginger, grated

½ tsp. fresh garlic, grated

1.5 lbs. (680g) salmon filet, skinned, cubbed

5.6 oz. (160g) edamame beans

3.5 oz. (100g) cucumber, sliced

2 avocados, sliced

1 oz. (30g) green onions, minced

chili flakes, to garnish

Paleo Asian Inspired Recipe Pack

How to Prepare

Add the cooked basmati rice to a large bowl. In a separate small bowl, whisk the rice vinegar, 1 tbsp. of maple syrup and 1 tsp. salt. Pour the vinegar mixture into the rice, add 1 tbsp. of sesame seeds, and mix well to combine.

In a small bowl, make the teriyaki sauce by combining the remaining tbsp. of maple syrup with the coconut aminos, sesame oil, sriracha, ginger and garlic.

Heat a large skillet over medium heat and add 1 tbsp. of olive oil. Add the salmon chucks and cook for a minute on each side. Now add the teriyaki sauce, bring the heat up to high and toss the salmon in the sauce until well coated. Continue cooking for another 5 minutes, then remove from the heat.

Divide the sesame rice into 6 bowls and top with the edamame beans, cucumber and avocado slices. Now add the teriyaki salmon to each of the bowls and top with additional sauce from the pan. Lastly, top each bowl with green onions, the remaining sesame seeds, and chili flakes and serve immediately.

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