Quick Teriyaki Salmon bowl

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Full disclosure this quick teriyaki salmon bowl recipe uses pre-made teriyaki sauce for a quick weeknight meal made in under 30 minutes.

Quick Teriyaki Salmon bowl

It’s wintertime here in Indiana and I love love love curling up to a warm bowl of anything! It’s all part of what makes wintertime so unbelievably cozy. This quick teriyaki salmon bowl includes flavorful rice, slightly sweet and tangy salmon and is full of fresh ingredients. My favorite toppings are cucumbers, edamame beans, avocado and mayo-sriracha sauce. This is also great for a party or gathering. Cook the meat as a large fillet, make rice in a rice cooker and set up a bunch of toppings for guests to customize. It’s a party pleaser for sure. This reheats easily as well and now during these times of COVID, we will settle for delicious leftovers. Can’t. Get. Enough.

The reason this dish makes a great weeknight meal is that it’s quick to make. The salmon takes about 30 minutes to marinate in the fridge. But while it is marinating, you can cook the rice and prepare the other fresh ingredients.

Why I like to make this dish:

  • Salmon: Has omega-3s and an estimated 400 IU of vitamin D (1).
  • Rice: Is cooked in bone broth instead of water and butter. The bone broth adds protein, amino acids, collagen and minerals to the white rice that sometimes has already been stripped of all nutrients when processed.
  • Veggies: The more the better!
  • Edamame: Great source of vitamin K and antioxidants.
  • Cucumber: Adds hydration and antioxidants.
  • Avocado: Full of all sorts of great nutrients including magnesium, potassium, healthy fats and vitamins C, E and K.

Which makes this a food synergy power bowl for happiness.

Optional substitutions I’ve made in the past:

  • Replacing the mayo in the sriracha mayo sauce with Greek yogurt to give it more tanginess and all the benefits of yogurt.
  • Including roasted broccoli to provide a good source of a bunch of vitamins including vitamin B and folate.
  • Topping with some cabbage which helps with inflammation, digestion, and vitamins C and K.
  • Cut up nori sheets as a garnish that will provide B12 and omega 3.

For pure indulgence, don’t forget the mandarin teriyaki sauce. I use it to marinate the salmon and even drizzle some on the bowl before serving for some extra sweet and tangy sauce.

To make this dish:

We enjoy shopping at Costco for our meat (especially in winter). We can buy larger portions and freeze what we don’t eat for later. This time we purchased a two pound salmon and saved one pound for later (I’m thinking salmon burgers) and the other pound I cooked for these teriyaki bowls. I chose to keep the fillet whole to keep more of the moisture in, but salmon steaks and even chunks will work just as well and the salmon chunks will only cook faster if you are in a hurry.

When ready to cook this meal, place your salmon into a gallon size ziplock with about 5 ounces of your favorite teriyaki sauce. Let sit in the fridge for about 30 minutes. Salmon should not be marinated for long periods of time. While my fish was marinating, I started the rice, heated and deshelled the edamame beans and cut the cucumber. I save the avocado for last because I don’t want it to brown.

For this recipe, I used enriched parboiled long grain rice from a 15 pound bag that I bought at Costco. What can I say, I like to be prepared and we had no idea where 2020 was taking us. I poured 2 cups of rice in a large saucepan and three cups of chicken bone broth. Bring the saucepan to a boil and then cover on simmer for 20-25 minutes. When the salmon is done marinating, take it out of the fridge to let it come back to room temperature for about 10 minutes.

While you are waiting for the salmon to warm up before cooking, keep an eye on your rice and prep anything else you’d like for your bowls. Cut up any veggies if you haven’t already and make your mayo-sriracha sauce by adding 4 tablespoons of mayo and 2 tablespoons of sriracha to a bowl and mix well.

To prep for cooking the salmon grab a large nonstick skillet and put it on medium heat with 2 tbsp of your choice of cooking oil (I use avocado oil for it’s high smoke point). Once the skillet is hot, take the salmon out of the ziplock bag carefully with tongs. Placing the fillet in the heated skillet skin side up and add as much or as little of the remaining teriyaki sauce as you feel is necessary. Cook for approximately 4 minutes on each side depending on the thickness of the fillet. I like to cook our salmon to an internal temperature of 135. However, the FDA recommends that fish be cooked until an internal temp reaches 145. I feel this higher temperature tends to dry out the fish a little to much though. Let the salmon rest for 5 to 10 minutes.

Lastly, cut your avocado and assemble your quick teriyaki salmon bowls.

Enjoy!

To read our latest newsletter covering vitamin D and the affects it may have on your mood, click here.

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Quick Teriyaki Salmon Bowl


  • Author: Elena
  • Total Time: 30
  • Yield: 4 1x

Description

Full disclosure this quick teriyaki salmon bowl recipe uses pre-made teriyaki sauce for a quick weeknight meal made in under 30 minutes.


Ingredients

Scale
  • 2 Cups of long grain white rice (or whatever rice is your favorite, sushi, jasmine, basmati etc.)
  • 1 pound of Salmon
  • 2 tbsp of avocado oil
  • One bottle of your favorite teriyaki sauce
  • 1 cup of edamame beans
  • 1 avocado
  • 3 cups of bone broth
  • 4 tablespoons of mayo (Greek yogurt works too)
  • 2 tablespoons of sriracha sauce

Optional:

  • Spring onions
  • Roasted broccoli
  • Roasted sesame seeds
  • Goat cheese crumbles

Instructions

  1. Place your salmon into a gallon size ziplock and add 5 ounces of teriyaki sauce.
  2. Let sit in the fridge for about 30 minutes.
  3. While the salmon is marinating, start cooking the rice.
  4. Pour 2 cups of rice in a large saucepan and three cups of chicken bone broth. Bring the saucepan to a boil and then cover on simmer for 20-25 minutes. Take the Salmon out of the fridge when you start the rice.
  5. Heat up and deshell the edamame beans and cut the cucumber, set aside. I save the avocado for last because I don’t want it to brown.
  6. Once the salmon is done marinating, remove from the fridge and let sit for 10 minutes until it comes to room temperature.
  7. While you are waiting for the salmon to warm up make your mayo-sriracha sauce. This is also another opportunity to prep anything else you want to for your bowl.
  8. Prep a large nonstick skillet with 2 tbsp of avocado oil and put it on medium heat. Take the salmon out of the ziplock bag carefully with tongs and add as much or as little of the remaining teriyaki sauce as you feel is necessary.
  9. Cook for 4 minutes on each side or until internal temp reaches 135. Let rest for 5 minutes.
  10. While the salmon is resting, cut your avocado.
  11. By this time your rice should be done and you can assemble your bowls.
  12. Our favorite order for assembly is rice, salmon, veggies, a little drizzle of teriyaki sauce from the original bottle, drizzle of the sriracha-mayo sauce and finally the roasted sesame seeds.
  13. Enjoy!

Notes

Pro-tip: To make sriracha-mayo sauce, add 4 tablespoons of mayo and 2 tablespoons of sriracha to a bowl and mix well. I like adding a little water(one tablespoon) to thin the sauce and add it to a squeeze bottle. It’s fun to use and saves the sauce for leftovers with out taking up room in the fridge.

  • Prep Time: 5
  • Cook Time: 25
  • Category: Dinner
  • Method: stove top
  • Cuisine: american

Keywords: teriyaki salmon bowl

 

 

Elena

Elena

I'm Elena, the driving spirit behind Savor Paradise, where the Culinary Travel Lifestyle meets unique Airbnb experiences. Join me in a flavorful journey, discovering exceptional recipes and hidden Airbnb gems, as we embrace the adventure of culinary travel.

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