Teriyaki Salmon Bowl

A teriyaki salmon bowl always feels like the kind of meal that comes together effortlessly yet tastes like something I’d happily order at a favorite restaurant. The moment the glossy teriyaki sauce coats the salmon pieces I already know the bowl is going to be comforting vibrant and somehow both soothing and exciting at the same time. There’s something especially rewarding about assembling all the fresh toppings because each one brings a different texture and color that makes the bowl irresistible.

While prepping the vegetables I find the simple rhythm of slicing cucumbers and shredding carrots surprisingly relaxing since everything stays crisp and bright until it’s ready to be layered over warm rice. Mixing the salmon with the sauce is one of my favorite parts because the aroma deepens with every stir and the richness of the glaze clings perfectly to each cube. As everything comes together in the bowl I always get that little spark of satisfaction from seeing how all the components balance each other so well.

This recipe also tends to spark creativity at my table since I can adjust the toppings depending on what I have on hand or what I’m craving that day. Sometimes I add extra avocado for creaminess and other times I load up on crunchy cucumbers for freshness which makes every bowl feel just a little different.

Even on busy days the whole process feels grounding because it’s quick easy and incredibly rewarding once the first bite hits.

Ingredients

Here’s what I use for this bowl and you can adjust the toppings to suit your taste.

• Salmon – The star protein that becomes tender and flavorful when coated in teriyaki glaze.
• Teriyaki sauce – Brings sweetness depth and shine to the salmon.
• Cooked rice – Acts as the warm base that holds all the toppings together.
• Cucumber – Adds cool crisp freshness to balance the richness of the salmon.
• Carrots – Bring crunch and a pop of bright color.
• Avocado – Provides creamy texture that pairs beautifully with the savory glaze.
• Nori sheets – Offer subtle umami and a pleasant crisp bite.
• Sesame seeds – Add a finishing touch with nuttiness and texture.
• Oil – Allows the salmon to sear without sticking.

Tools You’ll Need

• Cutting board – I use it to prep all the vegetables neatly and safely.
• Sharp knife – Essential for clean slicing especially for the salmon and cucumbers.
• Mixing bowl – Helps me coat the salmon evenly with the teriyaki sauce.
• Small saucepan – Useful if I want to warm or thicken the teriyaki sauce.
• Rice cooker – Makes perfectly fluffy rice without supervision.
• Serving bowls – Ideal for arranging all the toppings beautifully.

Instructions

Step 1: Prep the Vegetables

I start by slicing the cucumbers into thin rounds and shredding the carrots which keeps everything crunchy and fresh for topping the bowl later.

Step 2: Cut the Salmon

Next I cut the salmon into bite-sized cubes making sure they’re similar in size so they cook evenly.

Step 3: Coat with Teriyaki Sauce

I place the salmon into a mixing bowl and pour in enough teriyaki sauce to coat each piece generously then I stir gently to avoid breaking the salmon.

Step 4: Cook the Salmon

In a hot skillet I add the salmon and cook it for a few minutes until the glaze thickens and the salmon turns tender and glossy.

Step 5: Prepare the Bowl

I add warm rice to a serving bowl and arrange the cucumbers carrots avocado and nori around the edges leaving space for the salmon.

Step 6: Add the Salmon

Once the salmon is ready I spoon it right over the rice letting the extra sauce drip down into the bowl for added flavor.

Step 7: Finish with Sesame Seeds

I sprinkle sesame seeds on top to give the bowl a nutty finishing touch.

Tips

I like to thicken the teriyaki sauce in a saucepan when I want a stickier glaze that clings tightly to the salmon. If I’m craving more freshness I sometimes add pickled ginger or edamame. For quick weeknight cooking I prepare the vegetables ahead so assembly takes just minutes.

Ways to Serve

This teriyaki salmon bowl is delicious as a complete meal on its own but I sometimes pair it with miso soup for extra warmth. When I’m serving friends I set out toppings buffet-style so everyone can build their own bowl with extra vegetables or sauce. It also works wonderfully for meal prep since the components hold their texture well when stored separately.

Storage Instructions

I store the cooked salmon and rice in one container and keep the fresh vegetables in another so everything stays crisp. The salmon reheats nicely in the microwave with a splash of water to keep it tender. If I’m making bowls in advance I add the avocado just before serving so it stays vibrant and creamy.

Frequently Asked Questions

Can I use store-bought teriyaki sauce for a teriyaki salmon bowl?

Yes it works perfectly and saves time while still giving great flavor.

Can I make a teriyaki salmon bowl with different proteins?

Chicken tofu or shrimp all work well as substitutes for salmon.

Can I meal prep a teriyaki salmon bowl?

Absolutely just store components separately and assemble when ready.

See You in the Kitchen

I hope you enjoy making this teriyaki salmon bowl because it’s one of those recipes that feels special even on an ordinary day. Let me know how yours turns out and don’t forget to save it for a quick nourishing meal anytime.

Happy Cooking!

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