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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 These Teriyaki Salmon Rice Bowls
Teriyaki Salmon Rice Bowls are savory and full of umami. They will cure your sushi cravings without the raw fish. This recipe is simple to whip up and ready in 20 minutes!
There is lots of texture from the grains, edamame and crunch from cucumber. Because of all the toppings, these bowls will leave you satisfied and feeling full. The sriracha mayo and avocado is the perfect creaminess to the bowl. It’s an easy dish to make but pops with complex flavor profiles
If you like sushi style bowls check out my Salmon Hand Rolls as well they are wonderful and similar in flavor. Blackened Salmon is another great easy meal to try.
This meal is a great way to add more omega-3 fats, fiber, vitamins, and minerals to your diet
Ingredients To Make This Recipe
Salmon. Skinless salmon will work best. Wild caught, high quality salmon is best, but you can use any salmon you prefer.
Farro Or Rice. You can use another grain like quinoa or white rice. This recipe is really customizable.
Edamame. Shelled. This is typically found in the frozen veggie section at most major grocery stores.
Teriyaki. You can use store bought or make your own! Check out my recipe to make your own here
Sriracha. This adds a tangy spiced flavor to the bowls,
Dried Seaweed. This is also known as nori. It is found in the international aisle at the store. You can use furikake seasoning. Typically both are found in the international aisle at the grocery store.
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
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 slice salmon into 1 inch cubes. In a medium sized bowl add teriyaki sauce and seasoning. Mix together well, add in salmon and make sure it is all covered. Set aside until oven is ready.
Step Two. Next, prepare your farro or long grain rice accordingly, typically it takes about 15-20 minutes to cook. 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 14 – 16 minutes. Until desired doneness.
Step Three. Gather all of your ingredients. Be sure to heat/cook the edamame according to the package. Set all of the toppings aside until ready to assemble bowls.
Step Four. Once salmon and grain of choice is finished, begin to assemble bowls. Farro or grains on the bottom, add salmon, cucumber, edamame, avocado. Garnish the bowls with green onions and dried seaweed crumbles. Drizzle the bowls with the mayo sriracha mix and enjoy!
Store leftovers in an airtight container for up to 4 days in the refrigerator. I do not recommend freezing this recipe.
Recipe FAQ’s
Other great toppings are;
• Carrots
• Thinly sliced radishes
• Pickled Ginger
• Thinly sliced fresh or sautéed bell pepper
• Shredded cabbage
• Steamed or roasted Brussels sprouts
• Sautéed mushroom Roasted or steamed green beans or broccoli
Yes, a salmon bowl can be made grain-free by substituting grains with frozen store-bought or homemade cauliflower rice. It’s delicious!
Recipe Tips
Customize it! Make this salmon bowl your own with veggies you love! Swap out what you want, you really can’t go wrong.
Make It Healthier. Skip the mayo and avocado to cut several calories. You can also serve the Teriyaki salmon and toppings over chopped cabbage or romaine and skip the grains! This will make it a much lighter meal.
Add Extra Sauce! If you want, add more Teriyaki once you serve these bowls, I know some of us (like my husband) like extra sauce on everything!
To Meal Prep; just wait to add the avocado and cucumber until you are ready to enjoy. Eat it hot or room temperature! I like it warm, but either way will work if you don’t like to reheat fish, it’s still great cold.
Other Salmon Recipes To Enjoy
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Teriyaki Salmon Rice Bowls
Equipment
- baking sheet
- sharp knife
- mixing bowl
Ingredients
- 1.5 lb salmon, skinless, *about 4 – 4oz filets
- 1 cup farro or long grain white rice, *see notes
- ¼ cup teriyaki sauce, more for topping as needed
- 1 tsp garlic powder
- ¼ tsp onion powder
- ½ tsp red pepper flakes, *optional
Toppings & Garnish
- ½ cup edamame, shelled and cooked
- 1 cup cucumbers, sliced
- ¼ cup green onions, sliced
- ½ cup dried seaweed/nori, broken into pieces
- 1 avocado, sliced
- 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 slice salmon into 1 inch cubes. In a medium sized bowl add teriyaki sauce and seasoning. Mix together well, add in salmon and make sure it is all covered. Set aside until oven is ready.
- Next, prepare the farro or long grain rice according to the package, typically it takes about 15-20 minutes to cook. 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 14-16 minutes. Until desired doneness.
- Gather all of your ingredients. Be sure to heat/cook the edamame according to the package. Set all of the toppings aside until ready to assemble bowls.
- Once salmon and grain of choice is finished, begin to assemble bowls. Farro or grains on the bottom, add salmon, cucumber, edamame, avocado. Garnish the bowls with green onions and dried seaweed crumbles. Drizzle the bowls with the mayo sriracha mix and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved it. The flavors mixed really well together.
I am thrilled to hear that! This is by far a family favorite here too. Thanks for coming back to let me know.
My daughter and I made this over the weekend holy smokes it was so good will definitely make again soon!
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!
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!
Great meal! Highly recommend it to others.
Wonderful! We really enjoyed this recipe and the mayo really made it even better. Thank you!
So happy to hear this!
Really great recipe. I made it for dinner last night for friends and everyone was blown away, thank you friend.
Thank you Ashley!
This was so easy and delicious. Me and my boyfriend both ate every bite. It was filling, and satisfied even the sushi cravings! Highly recommend, the spicy mayo is a MUST.
I am so happy to hear you gobbled this up! Thanks for the great feedback 🙂