Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon oil (avocado or sesame)
- Salt and pepper to taste
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch + 2 teaspoons water (slurry)
- 2 cups cooked rice (jasmine, sushi, or brown)
- 1 cup steamed broccoli
- ½ cup shredded carrots
- ½ cup shelled, cooked edamame
- ½ cup thinly sliced cucumber
- ½ cup thinly sliced red cabbage
- 1 avocado, sliced
- 2 tablespoons sesame seeds
- 2 green onions, thinly sliced
- Sriracha mayo (optional)
Instructions
- Make the teriyaki sauce: Combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger in a saucepan. Simmer, then stir in the cornstarch slurry and cook until thickened.
- Season salmon with salt and pepper. Heat oil in a skillet and cook salmon skin-side down for 4–5 minutes. Flip and cook 2–3 more minutes, brushing with teriyaki sauce at the end.
- Cook rice and prepare all vegetables. Steam broccoli and edamame, and slice remaining veggies.
- Assemble each bowl with a base of rice, topped with salmon and arranged veggies. Drizzle with teriyaki sauce and optional sriracha mayo.
- Garnish with sesame seeds and sliced green onions. Serve warm.
Notes
- Use tamari for a gluten-free version.
- Swap salmon for tofu or chicken as needed.
- Store each component separately for meal prep or leftovers.
- Adjust the teriyaki glaze to taste—sweeter or saltier as preferred.
- Use cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 11g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg
