Go Back

Teriyaki Salmon Rice Bowls

Teriyaki Salmon Rice Bowls offer a delicious blend of flavors, combining sweet and savory teriyaki sauce with rich salmon and fresh vegetables, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb salmon, skinless About 4 to 6 oz filets
  • 1 cup farro or long grain white rice
  • 1/4 cup teriyaki sauce More for topping as needed
  • 1 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp red pepper flakes Optional
  • 1/2 cup edamame, shelled and cooked
  • 1 cup cucumbers, sliced
  • 1/4 cup green onions, sliced
  • 1/2 cup dried seaweed/nori, broken into pieces
  • 1 each avocado, sliced
  • 3 tbsp mayo
  • 2 tbsp sriracha

Method
 

Preparation
  1. Set your oven to 400°F (200°C). Rinse the salmon under cold water and pat it dry with a paper towel.
  2. Slice the salmon into one-inch cubes for even cooking.
  3. In a medium-sized bowl, combine teriyaki sauce, garlic powder, onion powder, and optional red pepper flakes. Mix well.
  4. Add cubed salmon to the bowl, gently covering it with the sauce. Set aside to allow flavors to meld.
  5. Prepare the farro or rice as directed on the package (usually takes about 15-20 minutes).
Cooking
  1. Line a baking sheet with parchment paper. Place marinated salmon on the baking sheet, ensuring pieces do not touch.
  2. Bake salmon for about 14-16 minutes, checking for desired doneness.
  3. While the salmon bakes, cook edamame according to package instructions.
Assembly
  1. Layer cooked farro or rice as the base in bowls.
  2. Top with baked salmon, cucumber slices, edamame, and avocado.
  3. Garnish with green onions and pieces of dried seaweed.
  4. In a small bowl, combine mayo and sriracha. Drizzle this sauce over assembled bowls before serving.

Notes

For best results, do not overcook the salmon, and consider using good-quality teriyaki sauce. Leftovers can be stored in airtight containers and refrigerated for up to three days.