Weeknight meal inspo comin’ in hot!

These teriyaki salmon rice bowls are the perfect blend of ease, flavor and punch of nutrition!

  • exceedingly easy teriyaki salmon
  • fluffy jasmine rice
  • creamy sliced avocado
  • tangy sesame cucumbers
  • thinly ribboned carrots
  • spicy & creamy sriracha mayo
  • crunchy peanuts

I mean…C’MON. It is absolutely everything you’d want in a bowl!

Thanks to a few shortcuts (hello, quality teriyaki sauce from the store!) this recipe comes together in just 30 minutes. Can’t wait for you all to try it!

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Teriyaki Salmon Rice Bowls

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  • Author: Erica
  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 32-35 minutes
  • Yield: 23 bowls 1x

Description

Teriyaki salmon sits atop fluffy rice accompanied by sesame cucumbers, avocado, crunchy peanuts and creamy sriracha mayo! This is sure to be a weeknight fave!


Ingredients

Scale

Salmon

  • 1lb wild caught salmon
  • kosher salt and pepper
  • 34 tablespoons good quality teriyaki sauce

Cucumbers

  • 1/2 english cucumber, sliced
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon black sesame seeds
  • pinch of salt

Sriracha mayo

  • 3 tablespoons olive oil mayo
  • 2 teaspoons sriracha (or to taste!)
  • squeeze of lime

for serving

  • 3 carrots, sliced into ribbons
  • 1 avocado, sliced
  • 3 green onions, sliced
  • lime slices
  • crushed peanuts
  • steamed jasmine rice (or grain of choice)
  • extra teriyaki sauce, for drizzling

Instructions

Salmon

Preheat oven to 425. Pat the salmon dry with a paper towel and place on broiler pan or lined baking sheet. Sprinkle with cracked pepper and salt. Brush teriyaki sauce evenly over salmon. Bake for 12-15 minutes (cooking time slightly varies depending on thickness of filet) until just barely flaky and cooked through.

Cucumbers

Toss cucumbers with vinegar, sesame oil, salt and seeds, set aside.

Sriracha mayo

Whisk together all ingredients. Taste and add more sriracha if you like spicy!

Assembly

Scoop jasmine rice into bowls. Top with salmon, ribboned carrots, sesame cucumbers, avocado, greens onions and crushed peanuts. Drizzle sriracha mayo and extra teriyaki sauce if desired. Squeeze with lime and dig in!