Easy Salmon Teriyaki Rice Bowls Recipe
These easy Salmon Teriyaki Rice Bowls are full of flaky salmon, glazed with teriyaki sauce and served over fluffy rice with fresh veggies. Perfect for a healthy meal!
The combination of tender salmon and fresh vegetables is something that our whole family enjoys! I love the blend of flavours and seasonings that this recipe brings to the table.
This teriyaki salmon bowl recipe is easy to make at home and simple to create on busy weeknights. It’s one of those salmon recipes that you are going to want to add to your meal planning!
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
We are lucky to have the opportunity to go salmon fishing every year. Wild-caught salmon fillets can be found stocking our freezer year round which means we are always experimenting with new ways to enjoy fresh fish.
More Protein Bowl Recipes
- Chicken Burrito Bowl
- Teriyaki Salmon Bowl
- Hawaiian Poke Bowl
- Leftover Pulled Pork Bowl
- Spicy Shrimp Bowl
- Beef Burrito Bowl
I can honestly say that these bowls are one of my favorite ways to use up all of those salmon filets! This recipe is a great way to whip up a healthy dinner for the fam in minutes.
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Supplies
- 8″ cast iron skillet – we like this large skillet from Lodge.
- Large Ziploc freezer bag – for the spicy mayo.
- Rubbermaid containers – perfect for meal prep.
- Sharp carving knife for cutting the vegetables.
- Paper towel – making clean up a breeze!
Teriyaki Salmon Rice Bowls
Ingredients
This easy dinner comes together in minutes with a few simple ingredients from the grocery store. The full list is in the recipe card below.
- White rice, cooked – sushi rice or garlic rice can also be used. I like to use cauliflower rice for a low carb version.
- Salmon fillet, skinned, deboned and cut into cubes – this is a great way to use smaller salmon fillets.
- Sesame oil – olive oil may be used as well.
- Small cucumber, cubed
- Carrots, shredded or cut into sticks
- Red cabbage, shredded
- Ripe avocado, cubed
- Green onion stalks, sliced
- Teriyaki sauce – I have a great homemade teriyaki sauce and sugar-free teriyaki sauce that you can make or use your favorite store-bought teriyaki sauce. The choice is yours.
- Spicy mayo – is easy to make with this simple spicy mayo recipe!
- Black sesame seeds, garnish
Instructions
1. Prepare rice, set aside.
2. Next, cook the salmon in a cast iron skillet on the stovetop.
3. Heat oil over medium high heat, add salmon pieces and cook for 6-8 minutes, carefully turning the pieces to sear each side.
4. Dice and shred all of the vegetables.
5. Divide the rice into 4 bowls and top with equal portions of the vegetables.
6. Add cooked salmon.
7. Top with teriyaki sauce, spicy mayo and sesame seeds.
Recipe Notes
If you are looking for more teriyaki flavour, try marinading the salmon in the teriyaki sauce. Simply add salmon and sauce to a freezer bag and refrigerate for 30 minutes. Then drain the sauce and cook as directed.
Leftovers can be stored in an airtight container in the refrigerator for a few days.
How to Meal Prep Salmon Bowls?
Simply prepare all of the ingredients at once, allow the salmon to cool and divide the ingredients into four air tight containers. Store in the fridge until ready to use.
I often store the salmon separately so that I can heat it up in the microwave before adding it back to my dish.
Variations
One of my favorite things about salmon teriyaki bowls is that they can be customized to your liking or preferences. Try some of these additions or substitutions…
- sugar snap peas
- pickled ginger
- edamame
- brown rice or jasmine rice
- black beans
- colorful bell peppers
- soy sauce or coconut aminos
- bok choy
- creamy avocado guacamole
- corn salad
- fresh lime juice
- fresh cilantro
I hope that you’ll add these delicious bowls to your meal planning this week. I know that you’ll enjoy them as much as I do!
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Easy Salmon Teriyaki Rice Bowls Recipe
Ingredients
- 4 cups white rice cooked
- 1 pound salmon fillet skinned, deboned and cut into cubes
- 1 Tbsp sesame oil
- 1 small cucumber cubed
- 2 carrots about 1 cup, shredded or cut into sticks
- 1 cup red cabbage shredded
- 1 ripe avocado sliced
- 2 stalks green onions sliced
- 1/2 cup teriyaki sauce
- 1/4 cup spicy mayo
- Black sesame seeds garnish
Instructions
- Prepare rice, set aside.
- Meanwhile, cook salmon in a cast iron skillet on the stovetop. Heat oil over medium high heat, add salmon pieces and cook for 6-8 minutes, carefully turning the pieces to sear each side.
- Dice and shred all of the vegetables.
- Divide the rice into 4 bowls and top with equal portions of the vegetables.
- Add cooked salmon.
- Top with teriyaki sauce, spicy mayo and sesame seeds.
Nutrition
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