Teriyaki Salmon Bowls are delicious grain bowls made with rice, edamame, carrots, cucumbers, salmon, teriyaki sauce, and drizzled with spicy mayonnaise. This easy meal is perfect for lunch or dinner any night of the week. It’s healthy and can easily be altered to match your preferences.
Teriyaki Salmon Bowls with Spicy Mayo
This salmon bowl recipe is low-carb, keto-friendly, and gluten-free. It’s the perfect meal prep dish that you can make at the beginning of the week and eat for lunch all week long. Use whole grains in place of white rice to make it even healthier. This asian inspired dish is a family favorite.
How To Make Teriyaki Salmon Bowls
In a small bowl, mix together the teriyaki sauce ingredients and set aside.
Dry salmon with a paper towel.
Cut into bite size pieces and sprinkle with salt and pepper.
Add avocado oil to a medium sauté pan on medium heat.
Add salmon to the hot pan and cook for 4-5 minutes, flipping pieces occasionally to ensure even cooking.
Pour the teriyaki sauce over the fish and continue cooking for an additional minute.
Divide rice, cooked salmon, edamame, carrot and cucumber into two bowls, starting with a bed of rice first.
In a small bowl, mix together spicy mayo ingredients and drizzle on each completed bowl.
Garnish with sesame seeds and enjoy fresh.
Serve with extra teriyaki sauce and spicy mayo if desired.
Tips for Success/Variations
Here are some tips for success and different ways to make teriyaki salmon bowls.
- If you’d like to substitute different sauces for the teriyaki sauce, some options include soy sauce, sweet chili sauce, or orange sauce.
- You can easily make this vegetarian or vegan by leaving out the meat altogether and adding beans for protein.
- Use different cuisines as inspiration such as Mediterranean, Greek, Mexican, or French when making your bowls.
How to Serve
You might also like these Asian and salmon dishes. You can make them for dinner or lunch on any day of the week.
How to Store
Store leftover teriyaki salmon bowls in an airtight container in the refrigerator for up to three days. You can eat it cold or heat it in the microwave in 30 second increments until it’s hot all the way through.
To prep this dish ahead of time, store the salmon separately in the refrigerator so you can easily combine it with the grains and vegetables when you’re ready to eat.
What other types of grains can I use in teriyaki salmon bowls?
You can substitute the white rice for barley, farro, couscous, brown rice, or wheat berries.
Are there other types of proteins that would work well with these bowls?
Some other great options, other than salmon, include sautéed and sliced chicken, pulled pork, or grilled pork chops.
What other vegetables can I add to salmon bowls?
Add some bok choy, celery, snap peas, spinach, roasted brussel sprouts, parsnips, or butternut squash.
- 2 salmon fillets
- 4 cups cooked rice
- 1 cup cooked edamame
- 1 large carrot, grated
- ½ cucumber, sliced into half moon pieces
- 2 tablespoons avocado oil
- Salt and pepper to taste
- Garnishes: toasted sesame seeds, sliced green onions
- Teriyaki Sauce Ingredients:
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- ½ teaspoon minced garlic
- Spicy Mayo Ingredients:
- ¼ cup mayonnaise
- 1 tablespoon Sriracha
- ½ teaspoon sesame oil
- Gather Ingredients
- In a small bowl, mix together the teriyaki sauce ingredients and set aside.
- Dry salmon with a paper towel.
- Cut into bite size pieces and sprinkle with salt and pepper.
- Add avocado oil to a medium sauté pan on medium heat.
- Add salmon to the hot pan and cook for 4-5 minutes, flipping pieces occasionally to ensure even cooking.
- Pour the teriyaki sauce over the fish and continue cooking for an additional minute.
- Divide rice, cooked salmon, edamame, carrot and cucumber into two bowls, starting with a bed of rice first.
- In a small bowl, mix together spicy mayo ingredients and drizzle on each completed bowl.
- Garnish with sesame seeds and enjoy fresh.
- Serve with extra teriyaki sauce and spicy mayo if desired.
Amount Per Serving: Calories: 1521Total Fat: 82gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 63gCholesterol: 157mgSodium: 1390mgCarbohydrates: 122gFiber: 9gSugar: 19gProtein: 73g