Teriyaki Salmon Rice Bowls are my ideal meal. Unmatched flavors, textures and will leave you feeling nourished whilst satisfied. Ready in under 20 minutes. You can add any fresh toppings but I have hand picked my favorite for this bowl.
Why Make This Teriyaki Salmon Rice Bowls
Teriyaki Salmon Rice Bowls are savory and full of umami. They will cure your sushi cravings without the raw fish. They are simple to make. Texture from grains, edamame and crunch from cucumbers leaves you satisfied and feeling full. The sriracha mayo and avocado is the perfect creaminess to the bowl.
If you like sushi style bowls check out my Salmon Hand Rolls as well they are wonderful and similar in flavor.
Ingredients To Make This Recipe
Salmon. Wild caught high quality salmon is best, but you can use any salmon you prefer.
Farro. You can use another grain like quinoa if this is unavailable near you.
Edamame. Shelled.
Cucumber.
Avocado.
Teriyaki. You can use store bought or make your own! Check out my recipe to make your own here
Mayo.
Sriracha.
Seasonings. Garlic powder, onion powder, paprika, salt, pepper
Avocado.
Green Onions.
Dried Seaweed. You can also use furikake seasoning. Typically both are found in the international aisle at the grocery store.
How To Make This Recipe
Step One. Set oven to 400º Rinse your salmon and pat dry with a paper towel. With a sharp knife, get skin off of salmon and slice salmon into 1.5 inch cubes. In a medium sized bowl add teriyaki sauce and seasoning. Mix together well. Next, prepare your farro accordingly, typically it takes about 15 minutes to simmer. On a parchment lined cooking sheet, place salmon and leftover sauce from the bowl on the pan. Make sure the salmon isn't touching each other otherwise it will stick together. Bake for 15 - 18 minutes.
Step Two. Get all of your ingredients prepared. Defrost/warm the edamame, slice cucumbers, avocado, mix sriracha and mayo together in a small bowl, slice onions, and slice up dried seaweed. Set all of this aside until ready to assemble bowls.
Step Three. Once salmon and farro is finished, begin to assemble bowls. Farro or grain on the bottom, add salmon and all the toppings. Drizzle the bowls with the mayo sriracha mix and enjoy!
Recipe FAQ's
No problem you can use quinoa or brown/white rice in place
You can skip the mayo and use sriracha only and just add a little extra teriyaki drizzle over the bowl when serving.
Two days in the fridge but they are best enjoyed fresh
Other Salmon Recipes To Enjoy
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Teriyaki Salmon Rice Bowls
Ingredients
- 1-1.5 lb raw salmon *about 4 4oz filets
- 1 cup farro *see notes
- ½ tbsp olive oil
- ¼ cup teriyaki sauce
- 1 tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- ½ tsp salt
- ½ tsp red pepper flakes
- ½ cup cooked edamame
- 1 cup sliced cucumbers
- ¼ cup sliced green onions
- ½ cup dried seaweed/nori broken into pieces
- 1 sliced avocado
- 3 tbsp mayo
- 2 tbsp sriracha
Instructions
- Set oven to 400º Rinse your salmon and pat dry with a paper towel. With a sharp knife, get skin off of salmon and slice salmon into 1.5 inch cubes. In a medium sized bowl add teriyaki sauce and seasonings. Mix together well. Next, prepare your farro accordingly, typically it takes about 15 minutes to simmer. You can marinate the salmon for up to 24 hours covered in the fridge if needed. But since salmon is baking in the sauce, it doesn't need to be marinated long! On a parchment lined cooking sheet, place salmon and leftover sauce from the bowl on the pan, drizzle olive oil over the saucy salmon. Make sure the salmon isn't touching each other otherwise it will stick together. Bake for 15 - 18 minutes.
- Get all of your ingredients prepared. Defrost/warm the edamame, slice cucumbers, avocado, mix sriracha and mayo together in a small bowl, slice onions, and slice up dried seaweed. Set all of this aside until ready to assemble bowls.
- Once salmon and farro is finished cooking, begin to assemble bowls. Farro or grain on the bottom, add salmon and all the toppings. Drizzle the bowls with the mayo sriracha mix and enjoy!
Eren Diaz
My family loved it. The flavors mixed really well together.
Bailey
I am thrilled to hear that! This is by far a family favorite here too. Thanks for coming back to let me know.
Jill
My daughter and I made this over the weekend holy smokes it was so good will definitely make again soon!
Carrie
The notes show onion powder and paprika, but they aren’t listed as ingredients in the recipe. Are these added to the teriyaki sauce? How much? When is the 1/2 Tbs of olive oil added? Also, how long can you marinate the salmon cubes? This looks and sounds so delicious but I want to make sure I’m doing it right, thanks!
Bailey
Hi Carrie!
Great catch with the onion powder/paprika! I added that in, it's 1/4 tsp each and you will add that with the teriyaki. You will drizzle the olive oil over the salmon before popping it into the oven. Since the salmon is baking in the sauce, no marinating is necessary BUT you can marinate it for up to 24 hours and it would just be extra delicious (I do this all the time with my firecracker salmon recipe!!!) Let me know if you have more questions or what you think of the recipe!