Is your weeknight dinner in need of a serious upgrade? If you think healthy meals can’t be bold and indulgent, think again. This Teriyaki Glazed Salmon Rice Bowl proves that you can have it all—flavor, freshness, and a balanced nutritional profile—in under 30 minutes.
The harmony of the sweet and savory teriyaki-glazed salmon with creamy avocado, crunchy cucumber, and fluffy rice creates a power-packed bowl that satisfies cravings and nourishes the body. With Teriyaki Glazed Salmon Rice Bowl as your go-to, weeknights just got a whole lot more exciting!
Ingredients
- 2 salmon fillets, skin removed and cut into cubes
- 2 cups cooked white rice (or jasmine rice)
- 1 avocado, sliced
- 1/2 cucumber, thinly sliced
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
Step-by-Step
Step 1: Make the Teriyaki Sauce
In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens. Set aside.
Step 2: Sear the Salmon
Heat vegetable oil in a non-stick pan over medium-high heat. Add cubed salmon and sear for 2-3 minutes per side until golden and cooked through.
Step 3: Glaze the Salmon
Pour the teriyaki sauce over the cooked salmon and stir to coat each piece evenly. Let simmer for 1-2 minutes.
Step 4: Assemble the Bowl
Divide cooked rice between bowls. Top with glazed salmon, cucumber slices, avocado, and green onions.
Step 5: Garnish and Serve
Sprinkle with sesame seeds. Serve warm and enjoy!
Variations
- Low-Carb: Substitute cauliflower rice or quinoa for white rice.
- Spicy Kick: Add sriracha or chili flakes to the teriyaki sauce.
- Vegetarian: Replace salmon with tofu or tempeh.
- No-Cook Option: Use smoked salmon or canned salmon in place of seared fish.
Cooking Note
- Don’t overcook the salmon—aim for a sear with tender flakiness inside.
- Let the teriyaki sauce thicken slightly before pouring over salmon.
- Use freshly cooked or reheated rice for best texture.
Serving Suggestions
Pair your bowl with:
- Miso soup or edamame on the side
- A drizzle of spicy mayo or a dollop of wasabi
- Chilled green tea or a crisp Sauvignon Blanc
Serve it in a deep ceramic bowl to elevate the presentation!
Storing Tips for the Recipe
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheat Tips: Reheat salmon and rice gently in a microwave or skillet.
- Meal Prep Friendly: Prepare teriyaki sauce and salmon in advance; assemble when ready to serve.
Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
Nutritional Information (Per Serving)
Calories: 510 kcal
Protein: 35 grams
Sodium: 680 mg
Healthier Alternatives for the Recipe
- Use low-sodium soy sauce to reduce sodium content.
- Opt for brown rice for added fiber and nutrients.
- Replace honey with monk fruit sweetener or stevia.
- Use avocado oil instead of vegetable oil for better fat quality.
Common Mistakes to Avoid
- Overcooking Salmon: Results in dry, tough texture—monitor closely.
- Thin Sauce: Forgetting the cornstarch slurry will lead to runny glaze.
- Underripe Avocados: Use avocados that yield slightly to pressure for ideal creaminess.
- Soggy Cucumbers: Slice just before serving to maintain crunch.
Conclusion
The Teriyaki Glazed Salmon Rice Bowl is a masterclass in balanced eating—rich in omega-3s, vibrant in color, and bursting with umami. It’s easy to prepare yet feels gourmet, making it perfect for weeknight dinners or even casual entertaining.
Ready to level up your salmon game? Try this recipe and let your taste buds travel to Japan—without leaving your kitchen. Share your bowl with us on social media and check out more Asian-inspired recipes on the blog!
Frequently Asked Questions (FAQs)
2. How can I make the bowl spicier?
Add chili oil, spicy mayo, or chopped jalapeños to the bowl.
3. Can I use store-bought teriyaki sauce?
Yes, though homemade allows better control over flavor and ingredients. Use low-sugar brands if buying.
5. How do I meal prep this for the week?
Cook salmon and rice in batches. Store toppings separately and assemble each day to maintain freshness.
Teriyaki Glazed Salmon Rice Bowl with Avocado & Cucumber
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A sweet and savory teriyaki-glazed salmon bowl layered with creamy avocado, crunchy cucumber, and fluffy rice for the perfect weeknight meal.
Ingredients
2 salmon fillets, skin removed and cut into cubes
2 cups cooked white rice (or jasmine rice)
1 avocado, sliced
1/2 cucumber, thinly sliced
2 tablespoons green onions, chopped
1 tablespoon sesame seeds
1 tablespoon vegetable oil
For the Teriyaki Sauce:
1/4 cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon cornstarch + 1 tablespoon water (slurry)
Instructions
1. In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer.
2. Add the cornstarch slurry and stir until the sauce thickens. Set aside.
3. Heat vegetable oil in a non-stick pan over medium-high heat. Add cubed salmon and sear for 2-3 minutes per side.
4. Pour the teriyaki sauce over the salmon and stir to coat. Simmer for 1-2 minutes.
5. Divide rice into bowls and top with glazed salmon, cucumber, avocado, and green onions.
6. Garnish with sesame seeds and serve immediately.
Notes
Do not overcook salmon; keep it tender inside.
Teriyaki sauce should be thick enough to coat salmon without running.
Use ripe avocados and slice cucumbers fresh for maximum texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 9g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 55mg
Keywords: Teriyaki Glazed Salmon Rice Bowl, Salmon Bowl with Avocado, Japanese Rice Bowl, Healthy Salmon Recipes