Description
These Flaky Teriyaki Salmon Bowls feature succulent salmon paired with rice and veggies for a delicious meal.
Ingredients
Scale
- 2 salmon fillets (skin removed, cut into bite-sized chunks)
- 1 tablespoon olive oil or sesame oil
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- 1 cup cooked white jasmine or sushi rice
- 1/2 avocado, thinly sliced
- 1/2 cup cooked edamame (shelled)
- 1 tablespoon black sesame seeds
- 1 green onion, finely sliced
- Lime wedges (optional)
- Sea salt and pepper to taste
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine the soy sauce, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic. Simmer for 2-3 minutes and stir in the cornstarch slurry until thick.
- Cook the Salmon: Pat salmon dry, season, and sear in a heated skillet for 2-3 minutes per side.
- Glaze the Salmon: Pour teriyaki sauce over the salmon and toss to coat. Cook for an additional minute.
- Assemble the Bowls: Scoop rice into bowls, then layer avocado, edamame, and glazed salmon on top.
- Garnish and Serve: Sprinkle with sesame seeds and green onions. Add lime wedges for serving.
Notes
For variations, swap proteins or add more vegetables to customize your bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 560 kcal
- Sodium: 750 mg
- Protein: 35 g