Tasty Teriyaki Salmon Bowl Recipe

This Teriyaki Salmon Bowl is full of flavor and really easy to make at home! It’s a tasty recipe with moist and delicious teriyaki salmon.

Here’s a simple version of the recipe:

Teriyaki Salmon Bowl – This bowl is full of flavor and easy to make at home! The salmon is tender and covered in a tasty homemade teriyaki sauce. It’s served on sushi rice with edamame, avocado, sesame, and scallions – a healthy and gluten-free meal for lunch or dinner for two. Enjoy!

Ingredients for Teriyaki Salmon Bowl:

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

Teriyaki Salmon Recipe:

If you love salmon, this teriyaki salmon bowl is a winner! It’s easy to cook and doesn’t require marinating for hours. The teriyaki salmon turns out flaky, moist, and delicious, especially when paired with sushi rice, avocado, edamame, scallion, and homemade teriyaki sauce.

How to Make Teriyaki Salmon:

1. Cook sushi rice following the instructions on the packet. Optionally, add a small dollop of butter to the rice.
2. Mix rice vinegar, brown sugar, and salt in a bowl. Pour the dressing over the cooked rice and stir to coat.
3. Divide the rice between two bowls, covering two-thirds of each base. Sprinkle sesame seeds on the rice. In the remaining third, arrange edamame and sliced avocado.
4. Make the teriyaki sauce by mixing honey, sesame oil, tamari (or soy sauce), garlic, ginger, and Sriracha in a small bowl.
5. Heat 1 tablespoon of oil in a skillet over medium heat. Brown the diced salmon on all sides, then pour the teriyaki sauce over it.
6. Turn the heat to high, stir to coat the salmon in teriyaki sauce, and sprinkle spring onions on top. Cook on high heat until the salmon is glazed and cooked to your liking. Remove from the pan and place on top of the sushi bowls.
7. Serve the teriyaki salmon bowl with extra tamari soy sauce on the side if desired. Enjoy!

Tips for the Teriyaki Salmon Sushi Bowl Recipe:

• This recipe is versatile – enjoy it hot, cold, or at room temperature.
• Add more veggies like sautéed snow peas, sugar snap peas, or asparagus.
• Try the recipe with tofu, chicken, or beef instead of salmon for different protein options.
• Use brown rice instead of sushi rice for added fiber.

How to Store Teriyaki Salmon Leftovers:

Store leftovers in the refrigerator for up to 2 days in an airtight container. Reheat gently in the microwave or enjoy at room temperature.

Oven Method for Making Teriyaki Salmon:

If stovetop cooking isn’t an option, marinate the salmon in teriyaki sauce, then bake it in the oven at 400ºF (200ºC) for 15 – 20 minutes until cooked through. Flake the salmon with a fork and transfer it to the rice bowls.

Steps	Ingredients	Instructions
1.	1 lb (450g) salmon fillets, cut into chunks	Cook sushi rice following the instructions on the packet. Optionally, add a small dollop of butter to the rice.
2.	1 cup (180g) rice (sushi rice is recommended)	Mix rice vinegar, brown sugar, and salt in a bowl. Pour the dressing over the cooked rice and stir to coat.
3.	3 tablespoons rice vinegar	Divide the rice between two bowls, covering two-thirds of each base. Sprinkle sesame seeds on the rice. In the remaining third, arrange edamame and sliced avocado.
4.	1/2 teaspoon salt	Make the teriyaki sauce by mixing honey, sesame oil, tamari (or soy sauce), garlic, ginger, and Sriracha in a small bowl.
5.	1 tablespoon honey	Heat 1 tablespoon of oil in a skillet over medium heat. Brown the diced salmon on all sides, then pour the teriyaki sauce over it.
6.	1 teaspoon brown sugar	Turn the heat to high, stir to coat the salmon in teriyaki sauce, and sprinkle spring onions on top. Cook on high heat until the salmon is glazed and cooked to your liking. Remove from the pan and place on top of the sushi bowls.
7.	2 teaspoons gluten-free tamari (or soy sauce)	Serve the teriyaki salmon bowl with extra tamari soy sauce on the side if desired. Enjoy!