Full disclosure this quick teriyaki salmon bowl recipe uses pre-made teriyaki sauce for a quick weeknight meal made in under 30 minutes.
- 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
- Spring onions
- Roasted broccoli
- Roasted sesame seeds
- Goat cheese crumbles
- Place your salmon into a gallon size ziplock and add 5 ounces of teriyaki sauce.
- Let sit in the fridge for about 30 minutes.
- While the salmon is marinating, start cooking the rice.
- 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.
- 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.
- Once the salmon is done marinating, remove from the fridge and let sit for 10 minutes until it comes to room temperature.
- 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.
- 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.
- Cook for 4 minutes on each side or until internal temp reaches 135. Let rest for 5 minutes.
- While the salmon is resting, cut your avocado.
- By this time your rice should be done and you can assemble your bowls.
- 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.
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