Glazed teriyaki salmon over rice with edamame, cucumber, and avocado. 40g protein, 560 kcal. A restaurant-quality bowl in 25 minutes.
Ingredients
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2 fillets (300g)
Salmon fillets (skin-on)
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3 tbsp
Soy sauce (low sodium)
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1 tbsp
Honey
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1 tbsp
Rice vinegar
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2 cloves
Garlic (minced)
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1 tsp
Ginger (grated)
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150g (dry)
Jasmine rice
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100g
Edamame (shelled)
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1 medium
Cucumber (sliced)
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½ medium
Avocado
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1 tsp
Sesame seeds
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2 stalks
Green onion
Instructions
1
Cook rice
Rinse jasmine rice until water runs clear. Cook according to package directions. While rice cooks, prepare everything else.
2
Make teriyaki glaze
Whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Set aside half for drizzling later.
3
Cook salmon
Pat salmon dry. Heat a non-stick pan over medium-high. Place salmon skin-side up and sear 3–4 minutes until golden. Flip and brush with half the teriyaki glaze. Cook 3–4 more minutes until flakes easily. Skin should be crispy.
4
Prep toppings
Cook edamame in boiling water for 3 minutes. Slice cucumber into thin rounds. Slice avocado. Chop green onion.
5
Assemble bowls
Divide rice between bowls. Arrange salmon, edamame, cucumber, and avocado on top. Drizzle with remaining teriyaki glaze, sprinkle with sesame seeds and green onion.
Why this recipe works
This Teriyaki Salmon Bowl combines rich flavors and textures for a satisfying meal that's quick to prepare. The homemade teriyaki glaze, made with low sodium soy sauce and honey, provides a healthier alternative to traditional takeout versions, significantly reducing sugar and sodium content. The balance of protein from salmon and fiber from edamame and vegetables supports a nutritious diet. The use of jasmine rice complements the dish beautifully, providing a fragrant base that absorbs the glaze's essence.
Cooking Instructions
Cooking this dish is straightforward. Start with rinsing and cooking the jasmine rice, allowing it to become fluffy while you prepare the toppings and salmon. The secret to perfectly cooked salmon is a good sear, achieved by cooking skin-side up in a hot pan. This ensures a crispy skin while the flesh stays tender. Assemble the bowls as you wish, layering the rice, salmon, and various toppings, all drizzled with additional glaze and a sprinkle of sesame seeds for a finishing touch.
Recipe Notes & Tips
- Use sushi-grade salmon for optimal flavor and texture.
- To save time, prep your ingredients in advance, such as slicing cucumbers and avocados.
- If you prefer brown rice, adjust the cooking time according to the package instructions.
- Experiment with different vegetables like bell peppers or carrots for added crunch.
- Pair with a side of steamed broccoli for extra nutrition.
Variations
- Tuna Bowl: Swap salmon for fresh tuna and follow the same cooking method.
- Veggie Bowl: Use pan-fried tofu instead of fish for a vegetarian option.
- Shrimp Bowl: Substitute shrimp, cooking them until pink and tender.
Common Mistakes to Avoid
- Overcooking: Pull Teriyaki Salmon Bowl (40g Protein, Omega-3 Rich) as soon as the protein is done — carryover heat finishes it.
- Under-seasoning: Salt in layers (protein, vegetables, sauce) instead of only at the end.
- Crowding the pan: Cook in a single layer so Teriyaki Salmon Bowl (40g Protein, Omega-3 Rich) browns instead of steaming.
How to Store
Store leftover ingredients separately in airtight containers. The salmon and rice will stay fresh in the fridge for up to 3 days.
Frequently Asked Questions
Can I use frozen salmon?
Yes. Thaw overnight in the fridge or in cold water for 30 minutes. Pat very dry before cooking — excess moisture prevents the sear from forming. Frozen salmon fillets are often flash-frozen at peak freshness and are perfectly good.
What makes this healthier than takeout teriyaki?
Restaurant teriyaki sauce can have 20–30g sugar per serving. This homemade version uses just 1 tbsp honey split between 2 servings. You also control the sodium with low-sodium soy sauce.
Can I meal prep this?
Prep rice, cook salmon, and portion edamame ahead. Store separately for 3 days. Slice avocado and cucumber fresh each day to prevent browning. The salmon reheats well at 150°C/300°F for 5 minutes.
What can I substitute for salmon?
Tuna steaks, shrimp, or chicken thighs all work with this teriyaki glaze. Tofu is great for a vegetarian version — press it well and pan-fry until crispy before glazing.
How much omega-3 am I getting?
A 150g salmon fillet provides about 2–3g of EPA+DHA omega-3 fatty acids — well above the recommended 250–500mg daily. This supports heart health, reduces inflammation, and aids muscle recovery.
Did you make this recipe?
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