These flavor-packed Teriyaki Salmon Bowls are a great meal-prep meal. They’re super easy to cook and assemble and have allll the good stuff your body needs like protein, healthy fats and carbs. For all my picky eaters that want to try fish, this recipe is a great place to start!
The grocery list.
- White rice – I cooked mine in the pressure cooker because I can just toss it in and not pay attention to it, it just makes my life easier and it’s one less thing to worry about while I’m cooking. A rice cooker or a pot on the stove will get the job done, too!
- Rice vinegar – Rice vinegar will make your white rice sticky and transform it into sushi rice.
- Maple syrup – Sushi rice is slightly sweeter than white rice, so some sugar is added to white rice in addition to rice vinegar to complete the transformation. Maple syrup is my sugar of choice for this recipe.
- Salt – Just a little bit of salt to add to the rice.
- Sesame seeds – Sesame seeds add a bit of texture and a delicious nutty flavor to this dish.
- Salmon – I recommend skinning your salmon before cutting it into chucks. If you like salmon skin, it’s perfectly safe to eat and actually contains a lot of the healthy fats that are found in salmon.
- Tamari – Use tamari or soy sauce.
- Sesame oil – Like sesame seeds, sesame oil has a subtle nutty flavor.
- Sriracha – A bit of spice!
- Fresh ginger – I always have fresh ginger in the house. It adds so much to each dish I use it in and for fresh produce, it lasts such a long time!
- Fresh garlic – I prefer fresh garlic to anything canned or jarred, but either will work.
- Olive oil – Sesame oil is an ingredient in the teriyaki sauce, but I used olive oil to cook the salmon so the sesame flavor wouldn’t be overpowering.
- Edamame – Every good salmon and rice bowl includes edamame. It adds such a great texture.
- Cucumber – For some crunch!
- Avocado – Every bowl requires sliced avocado. Sorry, not optional!
- Green onions – The finishing touch to the Teriyaki Salmon Bowls, sliced green onions.
The preparation.
This dish has three main parts: the rice, salmon and toppings.
Rice.
Make some white rice. I used a pressure cooker, but you can use a rice cooker or a pot on the stove. Add the cooked white rice to a large bowl. In a separate small bowl whisk the rice vinegar, 1 tablespoon of maple syrup and salt.
Here’s a trick that you may not know: to transform plain white rice into sushi rice, add rice vinegar and some sort of sugar.
Pour the vinegar mixture into the rice and mix. Add a tablespoon of sesame seeds to the rice, mix and set aside until ready to serve.
Teriyaki salmon.
Next, prepare the salmon. Pat the salmon dry with a paper towel. This will prevent the salmon from having a mushy texture. Cut the salmon filet into chucks.
Make the teriyaki sauce. In a small bowl mix the remaining tablespoon of maple syrup with tamari, sesame oil, sriracha, ginger and garlic.
Heat a large skillet over medium heat. Add the olive oil. When the oil shimmers, add the salmon chucks to the skillet and sear for a minute on each side. Pour the teriyaki sauce over the salmon. Bring the heat up to high and flip the salmon a few times to coat in the sauce. Continue this for about 5 minutes. Remove from the heat to build the bowls.
Assemble the Teriyaki Salmon Bowls.
Scoop and divide the sesame rice into 4 bowls. To each bowl add the edamame, cucumber and avocado slices. Scoop the salmon into the bowls and top with additional sauce from the pan. Lastly, top each of your Teriyaki Salmon Bowls with green onions and sesame seeds and serve.
Meal prep options.
These Teriyaki Salmon Bowls can be stored in the fridge in airtight containers for up to 3 days and can be reheated or eaten cold. I recommend storing each part of the bowl separately (ex. Rice, salmon, and toppings all stored separately from each other). Assemble the bowls when you’re ready to enjoy them!
Looking for more meal prep recipes?
Here are a few to try:
Chicken & Rice Enchilada Bake w/ Cotija Sprout Slaw
Lastly, if you make this Teriyaki Salmon Bowls recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
- 2 cups Pressure Cooker White Rice, cooked
- 6 tablespoons rice vinegar
- 2 tablespoon maple syrup, divided
- 1 teaspoon salt
- 2 tablespoons sesame seeds, divided
- 1 ½ pounds salmon, skinned
- 1 tablespoon tamari (or soy)
- 2 teaspoons sesame oil
- 1 tablespoon sriracha
- ½ teaspoon fresh ginger, grated
- ½ teaspoon fresh garlic, grated
- 1 tablespoon olive oil
- 1 cup edamame
- 1 cup cucumber, sliced
- 2 avocados, sliced
- ¼ cup green onions, minced
Instructions
- Add the cooked white rice to a large bowl. In a separate small bowl whisk the rice vinegar, 1 tablespoon of maple syrup and salt. Pour the vinegar mixture into the rice and mix. Add a tablespoon of sesame seeds to the rice, mix and set aside until ready to serve.
- Next, prepare the salmon. Pat the salmon dry with a paper towel. Cut the salmon filet into chucks. In a small bowl mix the remaining tablespoon of maple syrup with tamari, sesame oil, sriracha, ginger and garlic.
- Heat a large skillet over medium heat. Add the olive oil. When the oil shimmers, add the salmon chucks to the skillet and sear for a minute on each side. Pour the teriyaki sauce over the salmon. Bring the heat up to high and flip the salmon a few times to coat in the sauce. Continue this for about 5 minutes. Remove from the heat to build the bowls.
- Scoop and divide the sesame rice into 4 bowls. To each bowl add the edamame, cucumber and avocado slices. Scoop the salmon into the bowls and top with additional sauce from the pan. Lastly, top each bowl with green onions and sesame seeds and serve.