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This teriyaki salmon bowl is an easy 30-minute dinner loaded with flaky glazed salmon, rice, and colorful veggies. The salmon gets a quick soak in homemade teriyaki sauce before cooking, then is finished with extra sauce for plenty of flavor. Set out your favorite toppings and let everyone build their own bowl for a simple, family-friendly meal!
Recipe at a Glance
- Quick and easy – On the table in under 30 minutes of hands-on time, yes please!
- Family-friendly – Everyone builds their own bowl, choosing the toppings they love.
- Nutritious balance – 43g of protein per serving, plus fiber-filled veggies and satisfying rice.
- Restaurant flavor at home – Homemade teriyaki sauce gives you that takeout taste without the extra sodium and sugar.
- Versatile and customizable – Works with white rice, brown rice, quinoa, or cauliflower rice.
“This is an amazing recipe I have made countless times for my family and everyone loves it! A family favorite for sure!” – Leen Al Zaibak
This teriyaki salmon bowl is the kind of recipe that feels special enough for a cozy weekend dinner but comes together easily enough for a busy weeknight, and it’s no wonder it’s become a go-to for so many parents.
If you love this recipe, you’ll also want to try this Teriyaki Glazed Salmon.
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Salmon – Opt for a center-cut fillet for even thickness and better flavor. Cutting it into bite-sized cubes helps it cook quickly and ensures every piece is coated in glaze.
- Teriyaki Sauce – The heart of this recipe, made from scratch (see the full healthy teriyaki sauce recipe here for more ways to use it) It brings the perfect balance of savory, slightly sweet, and tangy flavor.
- Toppings – Crunchy cucumber, creamy avocado, shredded carrots, and protein-packed edamame add texture and nutrition. Seaweed snacks make this bowl extra fun and “sushi-like.”
Substitutions
Looking to switch things up? Here are some easy swaps:
- Salmon – Try shrimp, chicken, or crispy tofu. For tips on getting great texture, see this tofu prep guide. Or turn it into teriyaki meatballs instead.
- Rice – Use cauliflower rice for a lower-carb option, or swap in quinoa or farro.
- Soy sauce – Swap for tamari (gluten-free) or coconut aminos (soy-free, lower sodium).
- Sweetener – Try honey instead of maple syrup, or agave nectar for a different flavor.
- Toppings – Bell peppers, shredded cabbage, or mango make tasty additions.
How to Make Teriyaki Salmon Bowl
Step 1: Place salmon in a bowl. Pour in prepared teriyaki sauce (reserving about 3 tablespoons for drizzling later).
Step 2: Marinate for 20–30 minutes in the fridge.
Step 3: Heat oil in a skillet over medium heat. Add salmon (shaking off extra marinade) and cook for 2–3 minutes per side, until golden and cooked through. If you’d like, pour in a little of the reserved marinade during the last minute for extra glaze.
Step 4: Assemble the bowls. Start with a scoop of warm rice. Top with salmon, then add your favorite toppings—cucumber, carrots, avocado, seaweed snacks, sesame seeds, green onions, or whatever your family enjoys. Drizzle with extra teriyaki sauce before serving.
Expert Tips
- Pat it dry – Pat the salmon dry before marinating for the best sear.
- Don’t skip the marinade – Just 20–30 minutes infuses flavor without making the salmon mushy.
- Don’t overcrowd the pan – If pan-frying, work in batches if needed.
- Slice toppings thin – For restaurant-style bowls, slice toppings thinly so each bite is well balanced.
- Add extra depth – Drizzle with sesame oil or sprinkle with toasted sesame seeds.
- Meal prep tip – Cook extra rice ahead of time, and use it later in another quick bowl meal, like this Asian ground turkey stir fry.
Variations
If you love this salmon teriyaki bowl, here are a few fun ways to prepare it:
- Air Fryer – Cook marinated salmon cubes at 400°F for 7–9 minutes, shaking halfway through, until golden and cooked through.
- Oven – Arrange salmon on a parchment-lined baking sheet and roast at 425°F for 10–12 minutes. Brush with extra teriyaki sauce in the last 2 minutes for a sticky glaze.
- Spicy Kick – Add sriracha or chili flakes to the teriyaki sauce before drizzling.
- Kid-friendly – Serve deconstructed so little ones can pick and choose toppings.
Serving Suggestions
- Serve family-style on a large cutting board or platter with the salmon, rice, and toppings laid out separately, so everyone can build their own bowl.
- Set out seaweed snacks and let everyone layer rice, salmon, and toppings inside the seaweed for a fun, hands-on “build-your-own sushi” bite, a great way to turn dinner into an activity.
- Pack leftover salmon and rice into lunchboxes the next day.
- Add a side of steamed broccoli or edamame for extra veggies.
- Finish with a sprinkle of toasted sesame seeds and sliced green onion for a restaurant-style presentation.
Teriyaki Salmon Bowl FAQs
Yes! Just thaw fully in the refrigerator before marinating for the best texture and flavor.
Salmon is done when it flakes easily with a fork and reaches 145°F internally. The cubes should be opaque and golden on the outside.
It can be! Use a gluten-free soy sauce or tamari in your teriyaki sauce.
For the best flavor, both! Marinate the salmon in teriyaki sauce for 20–30 minutes before cooking, reserving some of the sauce separately. Cook the salmon until golden and flaky, then drizzle the reserved teriyaki sauce over the finished salmon or assembled bowls.
Yes, cook the salmon and rice up to 24 hours ahead, then store separately. Assemble just before serving for the freshest flavor.
Store cooked salmon and rice in airtight containers in the refrigerator for up to 3 days. Keep toppings like cucumber and avocado separate to maintain freshness. Reheat the salmon and rice in the microwave or a skillet, then assemble fresh bowls.
While fresh is best, cooked salmon cubes can be frozen for up to 2 months. Defrost overnight in the fridge before reheating.
Yes, the sauce keeps in a clean, airtight jar in the fridge for up to a week, so you can make a batch ahead and have it ready to go on busy nights.
More Easy Asian Dinners
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Teriyaki Salmon Bowl
Video
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Ingredients
- 1.5 pound salmon fillet, skin removed, cut into bite-sized cubes
- 1/2 cup Homemade Teriyaki Sauce
- 1-2 teaspoons olive oil (or avocado oil)
- 2 cups cooked rice
Toppings (choose whatever you want)
- 1 cup thinly sliced cucumber
- 1 cup shredded carrots
- 1 medium avocado, peeled and sliced or diced
- 1 cup shelled edamame
- 1 package seaweed snacks
Instructions
- Place salmon in a bowl. Pour in prepared teriyaki sauce (reserving about 3 tablespoons for drizzling later). Marinate for 20–30 minutes in the fridge.
- Heat oil in a skillet over medium heat. Add salmon (shaking off extra marinade) and cook for 2–3 minutes per side, until golden and cooked through. If you’d like, pour in a little of the reserved marinade during the last minute for extra glaze.
- Assemble the bowls. Start with a scoop of warm rice. Top with salmon, then add your favorite toppings—cucumber, carrots, avocado, seaweed snacks, sesame seeds, green onions, or whatever your family enjoys. Drizzle with extra teriyaki sauce before serving.
This is an amazing recipe I have made countless times for my family and everyone loves it! A family favorite for sure!
Amazing!! So happy to hear that!!
Sorry, is the calorie amount correct?
Yikes! Absolutely not thanks for catching that! Just updated ❤️ Hope you enjoy this one!
It is so rare all my kids happily eat dinner, this is a winner!! I also added tinned tuna as a topping. Thank you!!
Yay!!! Love hearing that!
Tried making this for my 20 months grandson, who is a picky eater. He just loved it and finished most of his lunch, and that’s a real success for me. I paired the salmon cubes with steamed sweet potatoes and broccoli; and without surprise, it’s the broccoli that was left behind 🙂
Amazing!! Doing the happy dance with you! I hope you enjoyed some too :).