A simple and healthy teriyaki salmon bowl with brown and black rice, edamame, avocado, and carrots, topped with a flavorful homemade teriyaki glaze.
I had this salmon sitting in my fridge for months. I was planning to make ochazuke but ended up making this teriyaki salmon bowl. Living in the Philippines, salmon can be expensive, so making this dish feels extra rewarding. I have no regrets that this is the result of saving that salmon for so long, haha. Now I’m sharing it with you. It is simple, delicious, and perfect for busy days. You can have it ready in 30 minutes or less!
Why You’ll Love This Teriyaki Salmon Bowl
- Balanced flavors. The teriyaki sauce combines sweetness, saltiness, and a hint of acidity.
- Simple cooking method. Cooked in a pan with minimal steps.
- Customizable. You can adjust vegetables, rice, or sauce to your preference.
- Protein-rich. The salmon and edamame provide a good source of protein.
- Nutritious and filling. The combination of grains, vegetables, and protein makes it a complete meal.
Ingredients You’ll Need for Teriyaki Salmon Bowl
Salmon Fillet. You can use any salmon. Keeping the skin is totally okay if you don’t want to remove it.
Low-sodium Soy Sauce. You can use regular soy sauce, but I like keeping my meal lighter.
Rice Vinegar. Apple cider vinegar works if you don’t have this. It adds a little tang to balance the sweetness.
Sesame Oil. Adds a nutty aroma to the salmon.
Honey. Sugar works too, but I prefer honey.
Ginger & Garlic Powder. These add warmth and depth to the sauce and the salmon.
Red & Black Rice. Any rice works, but I like red and black rice for extra nutrients.
Edamame, Avocado, and Carrot. Edamame adds protein, avocado adds creaminess, and carrots add crunch and color.
Sesame Seeds & Japanese Mayo. Sesame seeds add texture and a mild nutty flavor. Japanese mayo adds creaminess, but you can swap it with sriracha. Using sriracha is simpler because then you can skip the hot sauce or red pepper flakes.
Hot Sauce & Red Pepper Flakes. These add heat if you like your bowl spicy.
How to Make Teriyaki Salmon Bowl
- Start by prepping the vegetables. Bring a pot of water to a boil, then blanch the edamame for 2–3 minutes and the julienned carrots for 1–2 minutes. Drain and set aside. Blanching keeps the vegetables crisp.
- Next, prepare the teriyaki sauce by whisking together low-sodium soy sauce, rice vinegar, sesame oil, honey, minced ginger, garlic powder, and a pinch of red pepper flakes if you like some heat. This simple sauce will coat the salmon with a balanced sweet and savory flavor.
- Heat a non-stick skillet over medium heat and add a little oil if needed. Add the diced salmon and cook for 3–4 minutes, stirring occasionally, until the salmon is cooked through. Pour the teriyaki sauce over the salmon and stir to coat evenly. Cook for another 1–2 minutes until the sauce slightly caramelizes and the salmon is glazed.
- To assemble the salmon bowl, scoop the cooked brown and black rice into a serving bowl. Arrange the blanched edamame, carrots, and diced avocado around the rice. Top with the glazed diced salmon.
- Finish the bowl with a drizzle of Japanese mayo or sriracha if you prefer spice. Sprinkle sesame seeds on top for texture and a subtle nutty flavor. This easy teriyaki salmon bowl is ready to enjoy and makes a balanced, protein-rich, and tasty meal in under 30 minutes.
If you want a handy version with all the ingredient measurements in one place, check out the full recipe card below. It has everything you need to make this easy teriyaki salmon bowl quickly and accurately.
Teriyaki Salmon Bowl
Equipment
- Non-stick pan or skillet
- Mixing bowl
- Knife & cutting board
- Measuring Spoons
- Rice cooker or pot
- Spatula or tongs
Ingredients
For the teriyaki salmon:
- 1 salmon fillet diced into bite-sized pieces
- 2–3 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 2 tsp honey
- ½ tsp minced ginger
- ½ tsp garlic powder
- red pepper flakes optional
For the bowl:
- ½ cup cooked brown and black rice mixture
- ½ cup edamame shelled
- ½ avocado diced
- 1 small carrot julienned
- sesame seeds for garnish
- Japanese mayo
- hot sauce optional
- furikake or nori optional
Instructions
Blanch the vegetables
- Bring a pot of water to a boil.
- Add the edamame and cook for 2–3 minutes, then drain.
- Add the julienned carrots for 1–2 minutes, then drain. Set aside.
Prepare the teriyaki sauce
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic powder, and red pepper flakes.
Cook the salmon
- Heat a non-stick skillet over medium heat.
- Add a little oil if needed, then add the diced salmon.
- Cook 3–4 minutes, stirring occasionally, until salmon is cooked through.
- Pour the teriyaki sauce over the salmon and stir to coat evenly. Cook another 1–2 minutes until slightly caramelized.
Assemble the teriyaki salmon bowl
- Scoop the cooked brown and black rice into a bowl.
- Arrange blanched edamame, blanched carrots, and diced avocado around the rice.
- Top with the diced teriyaki salmon.
Finish and serve
- Drizzle with mayo or hot sauce if desired.
- Sprinkle sesame seeds and furikake or nori for garnish.
Customizing Your Teriyaki Salmon Bowl
You can adjust this easy teriyaki salmon bowl to fit your taste or the ingredients you have on hand.
Rice Options
Swap the brown and black rice with white rice, quinoa, or cauliflower rice. This changes the texture and can make the bowl lighter. It also lets you adjust the portion size or nutritional content without changing the overall method.
Vegetable Options
You can substitute the edamame or carrots with other vegetables you prefer. Broccoli, snap peas, bell peppers, or zucchini all work well. Using different vegetables slightly changes the flavor and texture, but the balance of protein, grains, and vegetables remains.
Sauce Adjustments
The teriyaki sauce can be customized to your taste. You can adjust the sweetness by using sugar instead of honey. If you like stronger flavor, increase the garlic or ginger in the sauce. Japanese mayo can be swapped with sriracha for spice. Using sriracha means you can skip the hot sauce or red pepper flakes because the heat is already incorporated.
Salmon and Assembly
Keeping the salmon diced and coated in the teriyaki sauce ensures that every bite has flavor. You can fully customize the toppings and vegetables while maintaining the intended balance of protein, grains, and vegetables. This makes it easy to adjust based on portion size, available ingredients, or dietary preferences without affecting the core preparation of the bowl.
Final Tips
These adjustments allow you to make the bowl your own while keeping preparation simple. Even with substitutions or tweaks, the bowl remains balanced, protein-rich, and tasty. It is still an easy teriyaki salmon bowl that is satisfying and perfect for weeknight meals or meal prep.
You can adjust this easy teriyaki salmon bowl to fit your taste or the ingredients you have on hand.
Rice Options
Swap the brown and black rice with white rice, quinoa, or cauliflower rice. This changes the texture and can make the bowl lighter. It also lets you adjust the portion size or nutritional content without changing the overall method.
Vegetable Options
You can substitute the edamame or carrots with other vegetables you prefer. Broccoli, snap peas, bell peppers, or zucchini all work well. Using different vegetables slightly changes the flavor and texture, but the balance of protein, grains, and vegetables remains.
Sauce Adjustments
The teriyaki sauce can be customized to your taste. You can adjust the sweetness by using sugar instead of honey. If you like stronger flavor, increase the garlic or ginger in the sauce. Japanese mayo can be swapped with sriracha for spice. Using sriracha means you can skip the hot sauce or red pepper flakes because the heat is already incorporated.
Salmon and Assembly
Keeping the salmon diced and coated in the teriyaki sauce ensures that every bite has flavor. You can fully customize the toppings and vegetables while maintaining the intended balance of protein, grains, and vegetables. This makes it easy to adjust based on portion size, available ingredients, or dietary preferences without affecting the core preparation of the bowl.
Final Tips
These adjustments allow you to make the bowl your own while keeping preparation simple. Even with substitutions or tweaks, the bowl remains balanced, protein-rich, and flavorful. It is still an easy teriyaki salmon bowl that is satisfying and quick to make, perfect for weeknight meals or meal prep.
Protein Substitutions for Your Bowl
If you want to use a different protein, you can still follow the same method.
You can swap the salmon for:
- Chicken. Diced chicken breast or thigh works well. Cook in the same skillet with the teriyaki sauce until fully cooked.
- Tofu. Firm or extra-firm tofu, cut into cubes. Pan-fry or bake before tossing with the teriyaki sauce.
- Shrimp. Peeled and deveined shrimp cook quickly in the skillet. Toss with the sauce once they turn pink.
- Other fish. White fish like cod, tilapia, or mackerel can also be used, cut into bite-sized pieces.
When using a different protein, keep the diced pieces evenly coated in the teriyaki sauce to ensure every bite has flavor. The vegetables, rice, and sauce remain the same, so the bowl still keeps its balance of protein, grains, and vegetables.
These substitutions let you make the bowl your own depending on what you have on hand, while keeping it simple and tasty.
Teriyaki Salmon Bowl FAQs
Do I have to blanch the vegetables?
Blanching keeps the edamame and carrots crisp.
Can I make this bowl ahead of time?
Yes. You can prep the rice, blanch the vegetables, and cook the salmon ahead of time. Store them separately in the fridge and assemble just before serving to keep the textures fresh.
How spicy is this bowl?
The base recipe is mild. Add red pepper flakes, hot sauce, or swap mayo with sriracha for heat. You can adjust the spice level to your preference.
Is this recipe healthy?
Yes. The bowl has protein from salmon, fiber from rice, healthy fats from avocado, and nutrients from vegetables. You can adjust the sauce, rice type, or toppings to fit dietary preferences.
Can I freeze the salmon or the bowl?
You can freeze cooked salmon separately for up to a month. Freezing the fully assembled bowl is not recommended because vegetables like avocado and blanched carrots may change texture.
Can I make this vegan?
Yes. Swap the salmon with tofu or tempeh and use sriracha or a vegan mayo instead of Japanese mayo. The teriyaki sauce works the same way.
Can I make it gluten-free?
Yes. Use gluten-free soy sauce or tamari. All other ingredients are naturally gluten-free.
Products I Used For This Recipe
- Red Rice: https://barelysalted.com/red-rice
- Black Rice: https://barelysalted.com/black-rice
- Low-sodium Soy Sauce: https://barelysalted.com/soy-sauce
- Rice Vinegar: https://barelysalted.com/rice-vinegar
- Sesame Oil: https://barelysalted.com/sesame-oil
- Honey: https://barelysalted.com/honey
- Garlic Powder: https://barelysalted.com/garlic-powder
- Japanese Mayo: https://barelysalted.com/japanese-mayonnaise
- Sesame Seeds: https://barelysalted.com/sesame-seeds
These are products I personally use in the kitchen. If you decide to try any of them through my links, thank you so much for supporting my blog❤️
More Japanese-inspired Recipes to Try
If you try this easy teriyaki salmon bowl, I’d love to see your version! Share your creations with me on Instagram @barelysalted and tag me so I can check them out :))
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