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
Salmon
- 1lb wild caught salmon
- kosher salt and pepper
- 3–4 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!
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
Keywords: salmon, teriyaki, rice, vegetables, carrots, green onions, sriracha mayo, cucumbers, sesame