Teriyaki Salmon Bowl
This easy and delicious Teriyaki Salmon Bowl recipe serves 4 and features baked salmon glazed in teriyaki sauce, served over fluffy jasmine rice with fresh cucumber, avocado, and shredded carrots. Customize with Sriracha, sesame seeds, or green onions for added flavor and texture—perfect for a healthy, satisfying meal.
Equipment
- Oven-safe baking dish
- Knife
- Cutting Boards
- Measuring Cups
- Serving bowls
Ingredients
- 4 salmon fillets about 6 oz each
- 2 cups jasmine rice uncooked
- 1 cup teriyaki sauce divided
- 1 large cucumber thinly sliced
- 2 ripe avocados sliced
- 1 cup shredded carrots
- Siracha to taste (optional)
- 1 tbsp sesame seeds optional for garnish
- 2 green onions thinly sliced, optional for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Place the salmon fillets in a baking dish. Pour ¾ cup of the teriyaki sauce over the salmon, coating evenly. Let sit for 10 minutes if you have time (for more flavor).
- Bake the salmon for 25–30 minutes, or until cooked through and flaky. For a caramelized glaze, broil on high for 2–3 minutes at the end of cooking.
- While the salmon cooks, prepare the rice: Rinse 2 cups jasmine rice under cold water. Cook according to package instructions (usually 2 cups rice to 3 cups water). Fluff with a fork when done.
- Prep your vegetables: Thinly slice 1 cucumber, slice 2 avocados, and set aside 1 cup shredded carrots.
- Assemble the bowls: Start with a base of jasmine rice. Add a salmon fillet on top. Arrange cucumber, avocado, and shredded carrots around the salmon. Drizzle the remaining ¼ cup of teriyaki sauce over the bowls. Add a squirt of Sriracha, if desired. Sprinkle with sesame seeds and green onions for extra flavor and crunch.
Notes
I brought a teriyaki sauce from the grocery store: Target Sesame Teryaki Sauce.
You can also make your own teriyaki sauce!