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Teriyaki Salmon Bowl

Glazed teriyaki salmon over sushi rice with edamame, avocado, cucumber, and a drizzle of sriracha mayo.

30 min4 servingsMediumJapanese
dairy-freehigh-protein

This teriyaki salmon bowl is a restaurant-quality meal that comes together in about 30 minutes at home. Salmon fillets are pan-seared and glazed with a homemade teriyaki sauce made from soy sauce, mirin, brown sugar, and ginger -- no bottled sauce needed. The fish is served over seasoned sushi rice and surrounded by edamame, creamy avocado slices, crunchy cucumber, shredded carrots, and a drizzle of sriracha mayo for a little kick. Every bite offers a different combination of flavors and textures. It is a balanced, beautiful bowl that is high in protein and omega-3s, making it as nourishing as it is delicious.

Nutrition per Serving

480

Calories

36g

Protein

52g

Carbs

16g

Fat

Ingredients

  • 4 (5 oz each) salmon fillets (skin-on)
  • 1 1/2 cups sushi rice
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 1 tsp fresh ginger, grated
  • 1 cup shelled edamame
  • 1 avocado, sliced
  • 1/2 English cucumber, sliced
  • 1 carrot, shredded
  • 1 tbsp sesame seeds
  • 1 tbsp vegetable oil

Instructions

1

Cook sushi rice according to package directions. Once done, season with 1 tablespoon of rice vinegar and a pinch of sugar if desired. Keep warm.

2

Whisk together soy sauce, mirin, brown sugar, and grated ginger in a small bowl to make the teriyaki sauce.

3

Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side up and cook for 4 minutes until a golden crust forms. Flip and cook skin-side down for 3 minutes.

4

Pour the teriyaki sauce into the skillet around the salmon. Let it bubble and reduce for 2 minutes, spooning the glaze over the fillets as it thickens.

5

Cook the edamame according to package directions (microwave or boil for 3-4 minutes). Drain.

6

Divide the rice among four bowls. Arrange edamame, avocado slices, cucumber, and shredded carrot alongside. Place a glazed salmon fillet on top of each bowl.

7

Drizzle any remaining teriyaki sauce from the pan over the bowls. Sprinkle with sesame seeds and serve.

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