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Teriyaki Salmon Rice Bowls

Teriyaki Salmon Rice Bowls are a delightful and healthy meal option that brings together tender salmon, flavorful rice, and a mix of fresh vegetables. This dish is not only easy to prepare but also packed with nutrients, making it a great choice for lunch or dinner. With a sweet and savory teriyaki glaze, these bowls promise a burst of flavor in every bite.

Why Make This Recipe

Making Teriyaki Salmon Rice Bowls is a fantastic choice for several reasons. First, it combines protein-rich salmon with wholesome grains and fresh veggies, making it a balanced meal. Second, it’s quick to prepare, perfect for busy weeknights. Finally, the customizable nature of this bowl allows you to adjust the ingredients to fit your taste. Whether you’re feeding the family or looking for a meal prep idea, this recipe has you covered!

How to Make Teriyaki Salmon Rice Bowls

Ingredients:

1.5 lb salmon, skinless (about 4 – 4oz filets)
1 cup farro or long grain white rice
¼ cup teriyaki sauce (more for topping as needed)
1 tsp garlic powder
¼ tsp onion powder
½ tsp red pepper flakes (optional)
½ cup edamame, shelled and cooked
1 cup cucumbers, sliced
¼ cup green onions, sliced
½ cup dried seaweed/nori (broken into pieces)
1 avocado, sliced
3 tbsp mayo
2 tbsp sriracha

Directions:

Preheat your oven to 400º F.
Rinse the salmon and pat it dry. Cut the salmon into 1-inch cubes.
In a bowl, mix the teriyaki sauce with the garlic powder, onion powder, and red pepper flakes (if using). Add the salmon and coat it in the sauce. Set it aside.
Prepare the farro or rice according to the package instructions.
On a parchment-lined baking sheet, place the salmon and pour any leftover sauce over it. Bake for 14-16 minutes until cooked to your liking.
Cook the edamame as instructed on the package.
Assemble your bowls by adding the farro or rice at the bottom. Top with the baked salmon, cucumber slices, edamame, and avocado.
Garnish with sliced green onions and seaweed. Drizzle with a mixture of mayo and sriracha for an extra kick and enjoy!

How to Serve Teriyaki Salmon Rice Bowls

To serve Teriyaki Salmon Rice Bowls, simply divide the prepared ingredients into individual bowls. This way, everyone can enjoy their custom bowl with their preferred toppings. Serve extra teriyaki sauce on the side for those who love a little more flavor. These bowls are perfect for sharing or as a meal prep option for the week!

How to Store Teriyaki Salmon Rice Bowls

If you have leftovers, store them in an airtight container in the fridge. The salmon and vegetables will stay fresh for up to 3 days. To reheat, warm the salmon gently in the microwave or in a skillet over low heat. Keep the rice and veggies separate during storage to maintain their texture.

Tips to Make Teriyaki Salmon Rice Bowls

For extra flavor, marinate the salmon in the teriyaki sauce for 30 minutes before baking.
Adjust the spiciness by adding more or less red pepper flakes according to your taste.
Feel free to add other toppings like shredded carrots or sesame seeds for added crunch!

Variation

You can easily switch up the veggies in your Teriyaki Salmon Rice Bowls. Try adding sliced bell peppers, snap peas, or bok choy for a different twist. For a vegetarian version, substitute salmon with tofu and use a plant-based teriyaki sauce.

FAQs

1. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to thaw it properly before cooking.

2. Is it necessary to bake the salmon?

While baking is a great method, you can also grill or pan-sear the salmon if you prefer.

3. What can I serve with the rice bowls?

These rice bowls are delicious on their own, but you could also serve a side of miso soup or a small salad for a complete meal.