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overhead of teriyaki salmon rice bowls with edamame, cucumber, avocado, and carrot on top of rice and saucy salmon pieces
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Mouthwatering Teriyaki Salmon Rice Bowls (30 Minutes)

These teriyaki salmon rice bowls are the perfect healthy dinner with SO much flavor! The salmon gets a quick marinade and while the rice cooks and veggies are prepped before getting seared and sauced to perfection and served over fluffy jasmine rice. The marinade has approachable ingredients like tamari (or soy sauce), mirin, lemon, maple syrup, garlic and ginger. This is a quick and easy 30 minute dinner, with each bowl customizable so the whole family can enjoy the meal!
Course dinner, Main Dish
Cuisine American, Japanese
Diet Gluten Free, Halal, Hindu, Kosher, Low Lactose
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4
Calories 589kcal
Author Christy Gurin

Equipment

Ingredients

  • 1 lb. salmon filet skin and bones removed and sliced into 1 inch cubes (2.5cm)
  • 2 Tablespoons avocado oil divided (can substitute sesame oil)
  • 1 cup jasmine rice

Teriyaki sauce

  • 1/4 cup low-sodium tamari or soy sauce see notes for coconut aminos
  • 2 Tablespoons mirin
  • 1 Tablespoon lemon juice fresh squeezed (can sub rice vinegar)
  • 2 Tablespoons maple syrup can substitute honey, coconut sugar or brown sugar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced or grated ginger

Bowls

  • 1 cup edamame beans pre-shelled and cooked
  • 1 cup cucumber sliced and quartered
  • 2 carrots peeled and then julienned (I use a julienne grater
  • 1 avocado sliced
  • 1 teaspoon Sesame seeds
  • ¼ cup Sliced green onion scallions
  • Chili crisp oil sriracha or garlic chili sauce (optional)
US Customary - Metric

Instructions

  • Start rice, cooking according to package directions. Add one Tablespoon avocado oil to the rice to help keep it from boiling over (optional).
    1 cup jasmine rice, 2 Tablespoons avocado oil
  • In a medium bowl mix teriyaki sauce ingredients together.
    1/4 cup low-sodium tamari or soy sauce, 2 Tablespoons mirin, 1 Tablespoon lemon juice, 2 Tablespoons maple syrup, 1 teaspoon minced garlic, 1/2 teaspoon minced or grated ginger
  • Add salmon cubes and marinate for 15 minutes on countertop while rice cooks (can marinade up to 2 hours maximum but must refrigerate if more than 30 minutes).
    1 lb. salmon filet
  • While rice is cooking and salmon is marinating, prepare all vegetables and set aside. When rice is done cooking, scoop it into bowls arranging the veggies along 3/4 of the top of the bowl, leaving room for the salmon. Save green scallion and sesame seeds to add later as a garnish.
    1 cup edamame beans, 1 cup cucumber, 2 carrots, 1 avocado
  • Bring a large rimmed skillet to medium-high heat and add remaining 1 Tablespoon avocado oil, tilting pan to cover the skillet. Oil should be warm enough to spread easily across the pan without smoking.
  • Place salmon cubes into the pan, reserving marinade. Let sear for about 2 minutes.
  • Flip each salmon cube over using a flat thin spatula. Pour teriyaki marinade into pan and let come to a simmer while salmon cooks (1-2 minutes). During this time, move quickly using a basting brush to baste salmon cubes with the sauce or use a spoon to drizzle it on top.
  • Remove salmon from heat using a thin spatula and add to the top of each rice bowl next to the edamame, carrot, cucumber and avocado.
  • If sauce is still thin, return pan with sauce to heat and let simmer for 1-2 minutes to thicken. Spoon any leftover sauce onto the salmon cubes.
  • Garnish each bowl with sesame seeds, green onion and chili crisp oil and serve right away.
    1 teaspoon Sesame seeds, ¼ cup Sliced green onion, Chili crisp oil

Notes

  • To prep salmon, remove any bones with tweezers and use a sharp knife to peel the skin away.
  • It's best eaten fresh but leftover salmon and rice can be stored in an airtight container in the refrigerator for up to 3 days. Add a few drops of water to the rice and cover to reheat in the microwave, air fryer, or in a skillet on the stovetop.
  • Substituting coconut aminos will make it sweeter and less salty. Make sure to taste and adjust the saltiness of the sauce at the end. 

Nutrition

Calories: 589kcal | Carbohydrates: 62g | Protein: 33g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 62mg | Sodium: 955mg | Potassium: 1243mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5301IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 3mg