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Overhead view of a Salmon Teriyaki Bowl with cubes of cooked salmon, cucumber slices, julienned carrots, avocado cubes, and seaweed on white rice in a white bowl.
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5 from 4 votes

Teriyaki Salmon Bowl

By: Min Kwon | MJ and Hungryman
If salmon has ever felt tricky, this salmon teriyaki bowl will change your mind! Just marinate in homemade teriyaki sauce and it comes out perfectly flaky and flavorful every time. Pair it with rice and your favorite veggies for a colorful, satisfying dinner that’s ready in just 30 minutes.
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating time: 30 minutes
Total Time: 55 minutes
Servings: 4
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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.

Video

Nutrition

Calories: 450kcal | Carbohydrates: 37g | Protein: 43g | Fat: 21g | Sodium: 117mg | Potassium: 1531mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7137IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 4mg
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