Teriyaki Salmon Bowl
A simple and healthy teriyaki salmon bowl with brown and black rice, edamame, avocado, and carrots, topped with a flavorful homemade teriyaki glaze.
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.