Easy Teriyaki Salmon Rice Bowls

These Japanese-inspired rice bowls combine caramelized teriyaki salmon with fluffy rice, crisp cucumber, avocado and sesame seeds.

The homemade sauce uses soy sauce, honey, ginger and garlic, creating a balanced sweet and savory glaze. It is an excellent choice for a colorful weeknight dinner.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4

Ingredients

For the salmon

• 4 salmon fillets, approximately 150 g each
• 1 tablespoon neutral cooking oil
• Salt and black pepper

For the teriyaki sauce

• 60 ml soy sauce, ¼ cup
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• 2 tablespoons water

For the bowls

• 600 g cooked rice, approximately 3 cups
• 1 cucumber, thinly sliced
• 1 avocado, sliced
• 150 g cooked edamame
• 2 spring onions, sliced
• Sesame seeds

Instructions

1. Mix the soy sauce, honey, rice vinegar, ginger and garlic in a small bowl.
2. Mix the cornstarch with the water, then stir it into the sauce.
3. Pat the salmon dry and season lightly with salt and pepper.
4. Heat the oil in a frying pan over medium-high heat. Cook the salmon for four minutes on the first side.
5. Turn the salmon and cook for another two minutes.
6. Pour the teriyaki sauce into the pan. Cook for two to three minutes, spooning the glaze over the salmon until glossy and slightly thickened.
7. Divide the rice between four bowls.
8. Add the cucumber, avocado and edamame. Place one salmon fillet in each bowl.
9. Spoon over the remaining sauce and garnish with spring onions and sesame seeds.

Alya’s Kitchen Tips

Avoid moving the salmon too soon after placing it in the pan. Allowing it to sear properly helps create a golden surface.

For a spicier version, add chili flakes or a small amount of sriracha to the sauce.

Storage

Store the salmon and rice separately from the fresh vegetables. Refrigerate for up to two days.