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Baked teriyaki salmon fillets garnished with herbs

Teriyaki Salmon Bowl

A cozy and filling teriyaki salmon bowl with warm rice, flaky salmon, and a sweet salty teriyaki glaze, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the salmon and sauce
  • 2 to 4 fillets salmon fillets, about 5 to 6 ounces each Fresh or thawed from frozen
  • 1 tablespoon oil, for the pan or air fryer basket Any neutral cooking oil
  • 1/3 cup soy sauce Use gluten-free tamari for gluten-free option
  • 2 tablespoons honey or brown sugar Adjust sweetness to taste
  • 2 cloves garlic, minced Fresh garlic for best flavor
  • 1 teaspoon grated ginger or a small pinch of ground ginger Fresh ginger adds more flavor
  • 1 tablespoon rice vinegar Adds tanginess to the sauce
  • 1 teaspoon cornstarch mixed with 2 teaspoons water Optional for thicker sauce
For the bowl
  • 4 cups cooked rice (jasmine, sushi rice, or brown rice) Rice is the base of the bowl
  • 1 cup cucumber slices Fresh cucumber adds crunch
  • 1 cup shredded carrot or edamame Choose either or a mix
  • 1 each avocado Sliced or cubed
  • 2 tablespoons green onions, chopped For garnish
  • 1 tablespoon sesame seeds Optional, for garnish
  • 2 tablespoons mayo Optional creamy topping
  • 1 tablespoon sriracha Optional for spiciness

Method
 

Preparation
  1. Start the rice first as it takes longer to cook.
  2. In a small pot, combine soy sauce, honey, garlic, ginger, and rice vinegar. Bring to a gentle simmer for 2 to 3 minutes.
  3. If desired, stir in the cornstarch slurry and cook for an additional minute until the sauce is glossy.
Cooking the Salmon
  1. Pat the salmon dry and season lightly with salt and pepper.
  2. Cook the salmon using your preferred method (pan, oven, or air fryer).
  3. Towards the end of cooking, brush or spoon teriyaki sauce over the salmon to let it get sticky.
  4. Rest the salmon for 2 minutes before flaking into chunks.
Building the Bowl
  1. Start with a base of rice in each bowl.
  2. Top with salmon flakes and your choice of toppings (cucumber, carrot, avocado, edamame).
  3. Sprinkle with green onions and sesame seeds, and drizzle with extra teriyaki sauce.
  4. Optional: mix mayo with sriracha and drizzle on top for a creamy finish.

Notes

This bowl is highly customizable; feel free to adjust toppings based on personal preference. Great for meal prep; store components separately to keep freshness.