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Easy Teriyaki Salmon Bowls Recipe

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3.8 from 2 reviews

Easy Teriyaki Salmon Bowls are a flavorful and healthy meal that combines tender, marinated salmon baked to perfection with a savory homemade teriyaki sauce. Served over jasmine rice with fresh vegetables like edamame, cucumber, carrots, and creamy avocado, this recipe is perfect for a quick weeknight dinner or meal prep with a delicious Asian-inspired twist.

Ingredients

Teriyaki Sauce

  • ½ cup soy sauce (lite or reduced sodium recommended)
  • 2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar (packed)
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil (plus more to taste if desired)
  • 1 or 2 cloves garlic (finely minced)
  • 1 teaspoon freshly grated ginger (or ½ teaspoon dried ground ginger)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon crushed red pepper flakes (or to taste)
  • 2 teaspoons cornstarch
  • 2 tablespoons water

Salmon and Bowl Ingredients

  • 1 ½ pounds salmon (skin removed and cut into 1-inch cubes)
  • 2 cups cooked jasmine rice (or your favorite rice)
  • 1 cup shelled edamame (cooked)
  • 1 cup English cucumber (sliced; peeled if desired)
  • 1 cup carrots (julienned or shredded)
  • 1 medium ripe Hass avocado (sliced or cubed)
  • 1 to 2 tablespoons thinly sliced green onions (for garnish, to taste)
  • 1 to 2 teaspoons sesame seeds (for garnish, to taste)

Instructions

  1. Make Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, rice vinegar, brown sugar, honey, sesame oil, garlic, ginger, salt, and crushed red pepper flakes until well combined. Set aside.
  2. Prepare Baking Tray: Line a baking tray with non-stick foil and generously coat it with cooking spray. Set aside.
  3. Marinate Salmon: Cube the salmon into 1-inch chunks and place into a large bowl. Drizzle about 3 to 4 tablespoons of the prepared teriyaki sauce over the salmon, then mix well to coat using a spoon or clean hands. Cover and refrigerate for at least 30 minutes, up to 2 hours. Reserve the remaining sauce for simmering.
  4. Preheat Oven: Preheat your oven to 400°F (200°C) while the salmon marinates.
  5. Bake Salmon: Arrange the marinated salmon cubes in a single layer on the prepared baking tray. Bake for 9 to 12 minutes, checking starting at 8 minutes, until salmon is cooked to your preferred doneness (medium to medium-rare recommended). Allow salmon to rest on the baking sheet while you prepare other components.
  6. Simmer Teriyaki Sauce: In a small sauté pan, pour in the reserved teriyaki sauce. In a separate small bowl, stir together cornstarch and water to form a slurry. Add the slurry to the sauce in the pan and heat over medium to medium-high heat, whisking continuously for about 3 minutes until the sauce thickens. If sauce still seems thin, continue simmering a couple more minutes. Remove from heat when thickened.
  7. Cook Rice: If you’re cooking rice from scratch, do so now following package instructions. Alternatively, use precooked microwaveable rice packets for convenience.
  8. Prepare Edamame: Cook edamame by boiling or microwaving frozen shelled edamame until tender (about 5 minutes in the microwave). Drain well.
  9. Prepare Vegetables: Slice the English cucumber, julienne or shred the carrots, and slice or cube the avocado.
  10. Assemble Bowls: Evenly divide cooked rice among 4 bowls or meal prep containers. Top with cooked edamame, sliced cucumbers, carrots, and avocado.
  11. Add Salmon and Garnishes: Evenly distribute the baked salmon over the bowls. Garnish with thinly sliced green onions and sesame seeds to taste.
  12. Drizzle Sauce and Serve: Evenly drizzle the thickened teriyaki sauce over each bowl and serve immediately.
  13. Storage: Store any leftover bowls airtight in the refrigerator for up to 5 days. Reheat gently in the microwave when ready to eat, storing cucumbers separately if possible to avoid them warming up. Leftover teriyaki sauce keeps in the fridge for 7-10 days. Bowls can also be frozen for up to 3 months but expect some texture changes upon thawing.

Notes

  • Marinating the salmon for at least 30 minutes enhances flavor but do not exceed 2 hours to maintain texture.
  • For quicker meal prep, use precooked microwaveable rice packets.
  • Microwaving edamame is faster and more convenient than boiling.
  • Adjust crushed red pepper flakes depending on your heat preference.
  • Salmon pieces are small and cook quickly—keep an eye to avoid overcooking.
  • Storing cucumbers separately helps maintain their crispness in leftovers.

Find it online: https://recipeplenty.com/easy-teriyaki-salmon-bowls-recipe/