Easy Teriyaki Salmon Bowls

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Flaky salmon pieces coated in a simple homemade teriyaki sauce served over jasmine rice with fresh vegetables and garnished with green onions and sesame seeds.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

0.5 cup soy sauce (lite or reduced sodium)
2 tablespoons rice vinegar
2 tablespoons light brown sugar (packed)
1 tablespoon honey
1 teaspoon toasted sesame oil plus more to taste if desired
1 clove garlic finely minced
1 teaspoon freshly grated ginger or 0.5 teaspoon dried ground ginger
0.5 teaspoon salt or to taste
0.5 teaspoon crushed red pepper flakes or to taste
2 teaspoons cornstarch
2 tablespoons water
1.5 pounds salmon skin removed and cut into 1-inch cubes
2 cups cooked jasmine rice or your favorite rice
1 cup shelled edamame cooked
1 cup English cucumber sliced (peeled if desired)
1 cup carrots julienned or shredded
1 medium Hass avocado sliced or cubed
1.5 tablespoons green onions thinly sliced, for garnish
1.5 teaspoons sesame seeds for garnish

Instructions

Preparation Steps

In a medium bowl, whisk together soy sauce, rice vinegar, brown sugar, honey, toasted sesame oil, garlic, ginger, salt, and red pepper flakes to make the teriyaki sauce. Set aside.
Line a baking tray with non-stick foil and coat with cooking spray.
Cube the salmon into 1-inch pieces. Place in a large bowl, drizzle with 3 to 4 tablespoons of teriyaki sauce, toss to coat, cover, and refrigerate to marinate for at least 30 minutes or up to 2 hours. Reserve the remaining sauce.
Preheat oven to 400°F while the salmon marinates.
Bake the salmon for 9 to 12 minutes or until cooked to your liking. Let rest on the baking sheet before assembling bowls.
In a small saucepan, bring the reserved teriyaki sauce to medium heat. Stir together cornstarch and water to make a slurry, then whisk into the sauce. Cook for 3 minutes or until thickened, then remove from heat.
Prepare bowl ingredients: cook rice, boil or microwave shelled edamame until tender, slice cucumber, julienne carrots, and slice avocado.
Divide cooked rice, edamame, cucumber, carrots, and avocado evenly among 4 bowls.
Top each bowl with baked salmon, garnish with green onions and sesame seeds, then drizzle with the thickened teriyaki sauce. Serve immediately.
Store leftovers in airtight containers in the fridge for up to 5 days. Reheat gently in a microwave. Cucumbers are best added fresh or stored separately.

Notes