If you’re looking for a healthy, satisfying meal that’s quick to prepare and bursting with flavour, this Teriyaki Salmon Bowl is exactly what you need. With perfectly seared salmon coated in a homemade teriyaki glaze, paired with sesame-infused rice, crisp cucumber, creamy avocado, and protein-packed edamame, this dish is a perfect balance of taste and nutrition.
Whether you’re meal prepping for the week or making a quick dinner, this bowl comes together in under 30 minutes, making it an easy yet impressive dish to add to your weekly rotation.
WHY YOU’LL LOVE THIS RECIPE.
Packed with nutrients – Loaded with healthy fats from salmon and avocado, plant-based protein from edamame, and complex carbs from basmati rice, this bowl is well-balanced and nourishing.
Simple, wholesome ingredients – No need for complicated store-bought sauces. The homemade teriyaki sauce is naturally sweetened and full of flavour.
Quick and easy – Ready in under 30 minutes, making it perfect for busy weeknights or meal prep.
Customisable – Easily swap out ingredients to suit your preferences, whether it’s using a different protein, grain, or veggie combination.
TERIYAKI SALMON BOWLS.
This Teriyaki Salmon Bowl comes together with a handful of pantry staples and fresh ingredients:
Serves 4 people
Prep time 15 minutes
Cook time 5 minutes
For the Rice Base:
360g (12.7 oz) cooked basmati rice – A light and fluffy base for the bowl.
6 tbsp. Rice wine vinegar – Adds a subtle tang and balances the flavours.
2 tbsp. Maple syrup, divided – Naturally sweetens the rice and teriyaki sauce.
2 tbsp. Sesame seeds, divided – Enhances texture and adds a nutty depth.
1 tbsp. Tamari sauce – A gluten-free alternative to soy sauce, full of umami.
For the Teriyaki Salmon:
2 tsp. Sesame oil – Gives a rich, toasty flavour to the dish.
1 tsp. Sriracha sauce – Adds a little heat (adjust to taste).
½ tsp. Fresh ginger, grated – Brings warmth and depth.
½ tsp. Fresh garlic, grated – Infuses the sauce with savoury notes.
680g (1.5 lbs) salmon fillets, skinned and cubed – The protein-packed star of the dish.
For the Toppings:
160g (5.6 oz) edamame beans – Adds extra protein and texture.
100g (3.5 oz) cucumber, sliced – Refreshing and crisp.
2 avocados, sliced – Provides healthy fats and creaminess.
30g (1 oz) shallots, minced – A mild onion flavour that complements the dish.
Chilli flakes to garnish – Optional for an extra kick.
HOW TO MAKE TERIYAKI SALMON BOWLS.
Step 1: Prepare the Rice
Place the cooked basmati rice in a large bowl. In a separate small bowl, whisk together the rice vinegar, 1 tablespoon of maple syrup, and a teaspoon of salt. Pour this mixture over the rice, sprinkle in 1 tablespoon of sesame seeds, and mix well. Set aside while you prepare the salmon and toppings.
Step 2: Make the Teriyaki Sauce
In a small bowl, combine the remaining 1 tablespoon of maple syrup with tamari, sesame oil, sriracha, ginger, and garlic. Whisk until well combined. This sauce will coat the salmon in a rich, sticky glaze.
Step 3: Cook the Salmon
Heat a large frypan over medium heat and add 1 tablespoon of olive oil. Once hot, add the cubed salmon and cook for one minute on each side until lightly seared. Pour in the teriyaki sauce, increase the heat to high, and toss the salmon until fully coated. Let it cook for another 5 minutes, stirring occasionally, until the sauce thickens and the salmon is caramelised. Remove from heat.
Step 4: Assemble the Bowls
Divide the sesame-infused rice into four bowls. Arrange the edamame, cucumber, and avocado slices on top. Add the teriyaki salmon to each bowl, drizzling any extra sauce from the pan over the top. Garnish with shallots, the remaining sesame seeds, and a sprinkle of chilli flakes. Serve immediately and enjoy!
HOW TO CUSTOMISE YOUR TERIYAKI SALMON BOWL.
One of the best things about this dish is how easily you can adjust it to suit your taste or dietary needs.
Swap the protein – Instead of salmon, try grilled chicken, prawns, or tofu for a plant-based option.
Use a different grain – Not a fan of basmati rice? Swap it for brown rice, quinoa, or cauliflower rice for a low-carb alternative.
Switch up the veggies – Add red cabbage, shredded carrots, or steamed broccoli for extra fibre and colour.
Make it spicier – Add more sriracha or red pepper flakes for extra heat.
WHY THIS DISH IS PERFECT FOR MEAL PREP.
This Teriyaki Salmon Bowl is not only great for a quick meal, but it’s also perfect for meal prepping.
Make the rice ahead – Cook the rice in advance and store it in the fridge for up to 4 days.
Prep the salmon – Cook the salmon and store it separately in an airtight container.
Chop the veggies – Keep the cucumber and edamame fresh in separate containers.
Assemble when ready – Simply reheat the salmon and rice, then add your fresh toppings for an easy meal in minutes.
HEALTHY BENEFITS OF THIS TERIYAKI SALMON BOWL.
This dish is as nutritious as it is delicious, offering a variety of health benefits:
High in Omega-3s – Salmon is packed with heart-healthy omega-3 fatty acids, which help reduce inflammation and support brain function.
Balanced and satisfying – A mix of healthy fats, protein, and fibre keeps you full and energised.
Rich in antioxidants – Ingredients like ginger, garlic, and avocado provide essential nutrients that support immune health.
Gut-friendly ingredients – The edamame, sesame seeds, and tamari contribute to gut health and digestion.
FINAL THOUGHTS.
This Teriyaki Salmon Bowl is everything you need in a meal—flavourful, nourishing, and easy to prepare. Whether you’re making it for a busy weeknight dinner or prepping ahead for lunches, it’s a dish you’ll want to keep on repeat.
Give it a try and tag me @michellemitchellhealthcoach to let me know how you like it! I’d love to hear how you customise it to make it your own. Looking for more healthy, meal-prep-friendly recipes? Check out my blog for more inspiration.
