Pan-seared salmon glazed in a homemade teriyaki sauce is the perfect topping for a bowl of sushi rice. Add lots of colorful, healthy veggies to your salmon bowl and enjoy it as an easy lunch or dinner!
I love meals that all fit into one bowl! Burrito bowls, smoothie bowls, and vegan superfood bowls are all great ways to get a lot of nutrient-rich foods into your diet at once, just like this healthy and delicious Teriyaki salmon bowl.
You’ll love the homemade teriyaki sauce that we’ll make in just a few minutes to coat the salmon cubes. It’s got layers of Asian-inspired flavor and it’s super simple to make.
Enjoy your salmon bowl right now, or cook it and box it up for lunch tomorrow. It will be so good either way!
Why You’ll Love This Recipe
- Different Salmon Recipe– If you’re looking for new and exciting ways to serve fish for dinner, you are in the right place! This recipe is a fun spin on a protein that you probably make the same way over and over again.
- Asian Flavors – If you cook Asian recipes often, you probably have most of these ingredients already. If not, take a trip to your supermarket or local Asian store to pick up the basics. Ingredients like toasted sesame oil and sushi rice seasoning really make this recipe special.
- Dinner for 2 or 3 – This recipe makes three servings, which makes it perfect for an easy dinner for two, with one serving for lunch tomorrow. Of course, you can always double this recipe to serve a larger family too.
Key Ingredients for Teriyaki Salmon Bowls
Here’s what you need to make these tasty salmon rice bowls at home:
Complete list of ingredients and amounts can be found in the recipe card below.
- Sushi Rice: I’ll teach you the best way to cook perfect sushi rice on the stove! You can also use long grain rice if you prefer. Sushi rice seasoning or furikake makes the rice extra tasty.
- Salmon Filets: Use skinless salmon fillets, or ask the fishmonger or butcher to remove the skin for you. Cut the salmon into 1-inch cubes before cooking it.
- Homemade Teriyaki Sauce: It’s easy to make a sweet and savory sauce with tamari, rice wine vinegar, honey, toasted sesame seed oil, ginger, and garlic. The flavor is so much better than any bottled sauce you can buy.
- Garnishes: Half of the fun of a salmon rice bowl is decorating it with colorful fresh garnishes like green onion, avocado, cucumber slices, lime wedges, and radishes.
- Sriracha: For a bit of heat, drizzle your salmon bowl with hot sauce before serving. This is optional, so feel free to leave it out if you aren’t into spicy salmon bowls.
How To Make Teriyaki Salmon Rice Bowls
- Cook the Rice: Start by rinsing the sushi rice under cold running water until the water runs clear. Then add the rice to a saucepan along with the water. Bring to a boil, then cover and simmer gently for 10 minutes. Remove from the heat, but DO NOT REMOVE THE LID and allow to sit for 20 minutes to continue steaming. Fluff with a fork and season with sushi seasoning while it’s still not.
- Mix the Sauce Ingredients: Add all of the sauce ingredients and whisk together in a small bowl or glass measuring cup.
- Cook Salmon: Heat olive oil in a non-stick pan over medium-high heat. Add the cubed salmon and cook for about 3 minutes or until cooked through. Remove onto a plate and drain excess fat from the pan.
- Cook the sauce: Add the sauce ingredients to the pan and cook for two minutes or until slightly thickened. Add a splash of water if needed to get the right consistency. Remove the sauce from the heat and then add the salmon back to the pan, tossing to coat.
- Assemble the Teriyaki Salmon bowls: Divide the rice between three bowls, and sprinkle with sesame seeds. Top with salmon, sliced cucumber and radishes, diced avocado, and green onions. Drizzle with hot sauce if desired.
Serve your Salmon Bowls with fresh lime wedges, and squeeze the juice onto the fish and rice just before eating. This adds another layer of flavor and a bright citrus punch.
- Hot or Cold? You can enjoy your salmon bowls with hot rice and hot salmon, or serve either part of the recipe at room temperature. I think the salmon tastes best when eaten right away, but it’s delicious cold too. Pack up a bowl to enjoy for lunch tomorrow!
- Sweetener: Instead of honey, feel free to use brown sugar, maple syrup, or your favorite low-carb sweetener.
- Tamari: I enjoy the flavor of tamari and like that it’s gluten-free, but low sodium soy sauce or coconut aminos work just as well.
Salmon rice bowls can be assembled and kept in the refrigerator for 2-3 days, making them perfect for meal prep. You can also cook the rice and the teriyaki salmon, and store them separately for a few days. When you’re ready to eat, warm them up and assemble the bowls with fresh toppings.
Other Toppings for Salmon Rice Bowls
You can add so many delicious toppings to these sushi rice bowls. Use your imagination, or try some of these tasty ideas:
- Edamame beans
- Red onion
- Shredded Carrot
- Seaweed Chips
- Japanese mayo (I love Kewpie!)
More Tasty Salmon Recipes
Enjoy this healthy fish in so many different ways! It’s quite versatile, and delicious with savory, spicy, and slightly sweet sauces.
Sushi rice is a short-grain rice that has a higher starch content than long-grain rice varieties. It’s perfect for sushi, and delicious in rice bowls too! Make sure that you rinse the sushi rice really well to remove some of the external starch before you cook it.
The viral video on Tik Tok shows you how to turn leftover rice and salmon into a tasty meal. This recipe shows you how to cook rice and salmon specifically for creating a teriyaki salmon bowl, so it’s a bit different, but totally worthy of becoming viral too!
This meal can definitely be part of a healthy diet! Salmon is packed with good-for-you fats that are good for your brain, and topping the bowl with fresh veggies just adds to that nutrition.
Enjoy this tasty rice bowl topped with salmon and homemade teriyaki sauce! Pin the recipe so more people can see how simple it is to make.
For the Salmon and Rice
For the Teriyaki Sauce
- 1 tablespoon tamari sauce or low-sodium soy sauce, or coconut aminos
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey or maple syrup or brown sugar, see note 3
- 1 teaspoon toasted sesame oil
- 2 cloves garlic minced (about 2 teaspoons)
- 1 teaspoon grated fresh ginger
- 1 avocado peeled and sliced
- ½ English cucumber sliced
- 2-3 radishes sliced
- lime wedges
- Sriracha Sauce or other hot sauce, if desired
- To cook the sushi rice, rinse the rice under running water very well until it runs clear.
- Add rice to a saucepan, and add the water. Bring to a boil, cover and simmer gently for 10 minutes. Remove from heat without opening the lid and allow to sit for 20 minutes. Fluff with a fork and season with rice seasoning when still hot.
- To cook the salmon, heat olive oil in a nonstick pan over medium high heat. Cook the salmon for 3 minutes, turning once, or until cooked through. Remove onto a plate, and drain excess fat.
- Add the sauce ingredients (tamari, vinegar, honey, sesame oil, garlic, and ginger) to the pan and cook for 2 minutes until slightly thickened. If needed, add a splash of water to get the right consitency. Remove the sauce from the heat, add in the cooked salmon, and toss to combine.
- Divide the rice between 3 bowls, sprinkle with black sesame seeds. Top with salmon, cucumber, radishes, avocado, green onions. Serve with lemon wedges, and drizzle with hot sauce if desired.
- To store: Salmon rice bowls can be assembled and kept in the refrigerator for 2-3 days, making them perfect for meal prep. You can also cook the rice and the teriyaki salmon, and store them separately for a few days. When you’re ready to eat, warm them up and assemble the bowls with fresh toppings.
- You can enjoy your salmon bowls with hot rice and hot salmon, or serve either part of the recipe at room temperature. I think the salmon tastes best when eaten right away, but it’s delicious cold too.
- Instead of honey, feel free to use brown sugar, maple syrup, or your favorite low-carb sweetener.
- Add any other toppings that you enjoy to these salmon bowls. Try edamame, seaweed sheets, Japanese mayo, or shredded carrots.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen