Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Just be sure to thaw it completely in the refrigerator or under cold running water before cooking. Pat dry to avoid excess moisture in the pan.

What can I substitute for edamame if I can’t find it?

You can use green peas, steamed broccoli, or even sautéed green beans. The goal is to maintain a pop of green and a source of fiber and protein.

Is it okay to use a store-bought teriyaki sauce?

Absolutely. While the homemade sauce adds depth and freshness, a high-quality store-bought version can save time. Taste before using and adjust sweetness or saltiness if needed.

Teriyaki Salmon Bowl - Superb Recipe

Description

This Teriyaki Salmon Bowl is a quick and healthy meal packed with bold Asian flavors, nutritious ingredients, and beginner-friendly techniques. Perfect for weeknights.

Ingredients

Scale

1 lb (450g) salmon fillets, cut into chunks
1 cup (180g) sushi rice
3 tablespoons rice vinegar
½ teaspoon salt
1 tablespoon honey
1 teaspoon brown sugar
2 tablespoons gluten-free tamari (or soy sauce)
1 teaspoon sesame oil
½ teaspoon grated garlic
½ teaspoon grated ginger
1 tablespoon Sriracha (optional)
4 scallions, chopped
2 tablespoons sesame seeds
5 oz (150g) edamame beans
1 avocado, sliced

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Instructions

Cook the Rice: Rinse the sushi rice until the water runs clear and cook according to package instructions. Once done, combine rice vinegar, salt, and brown sugar in a small bowl, then stir into the hot rice for flavor.
Season the Rice: Fluff the seasoned rice and divide it into serving bowls. Sprinkle sesame seeds over the top and set aside while preparing the toppings.
Make the Sauce: In a separate bowl, whisk together honey, tamari or soy sauce, sesame oil, garlic, ginger, and Sriracha. This will become your homemade teriyaki glaze.
Cook the Salmon: Heat oil in a skillet over medium heat. Add the salmon chunks and cook for a few minutes, turning gently to brown each side evenly. Once lightly golden, pour the teriyaki sauce over the fish.
Glaze and Finish: Increase the heat to high and stir to coat the salmon in the bubbling sauce until it thickens into a glaze. Sprinkle chopped scallions on top during the final minute of cooking.
Assemble the Bowl: Alongside the rice, add slices of avocado and a generous spoonful of steamed edamame. Place the glazed salmon on top and serve warm with optional extra tamari or sriracha on the side.

Notes

For a lighter version, use brown rice or cauliflower rice.
Want more crunch? Add shredded carrots, cucumbers, or pickled radish.
This bowl also works cold, making it great for lunchboxes.
To bake instead of pan-searing, marinate the salmon and bake at 400°F (200°C) for 15–20 minutes.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 540
Sugar: 8g
Sodium: 680mg
Fat: 24g
Saturated Fat: 4.5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 34g
Cholesterol: 65mg