Teriyaki salmon bowl is an easy dinner bowl with tender salmon glazed in teriyaki sauce served over rice with fresh crunchy toppings. It's quick, balanced, and perfect when you want a takeout-style meal at home.
A Quick Look at the Recipe
✅ Recipe Name: Teriyaki Salmon Bowl
🕒 Ready In: ~25 minutes
👪 Serves: 4
🍽 Calories: ~540 per serving (estimated)
🥣 Main Ingredients: Salmon, teriyaki sauce, rice, cucumber, edamame, purple cabbage, mayonnaise, sriracha
📖 Dietary Info: Dairy-free, gluten-free
👌 Difficulty: Easy - cook salmon then assemble bowls
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The salmon cooks fast, the rice makes it filling, and the cucumber, edamame, and cabbage add fresh texture. The spicy mayo drizzle ties everything together and makes the bowl taste extra satisfying.
If you love easy dinners, try our Everything Bagel Salmon, Spinach Artichoke Chicken, Baked Turkey Meatballs, or Protein Pasta Salad.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Teriyaki Salmon Bowl:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Teriyaki Salmon Bowl:
- Recipe Notes & Tips:
- How to Store:
- Teriyaki Salmon Bowl FAQs:
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- Teriyaki Salmon Bowl
Why You'll Love this Teriyaki Salmon Bowl:
Sweet and Savory Flavor: Teriyaki glazed salmon gives the bowl bold flavor with very little effort.
Balanced and Filling: Rice, salmon, and vegetables make it satisfying enough for a full dinner.
Fresh Crunch: Cucumber, edamame, and cabbage keep the bowl crisp and refreshing.
Better Than Takeout: It comes together quickly and tastes fresh without needing a lot of ingredients.
Key Ingredients:
- salmon filets. The main protein, and they cook quickly while staying tender and flaky.
- teriyaki sauce. Coats the salmon with sweet and savory flavor and gives the bowl its signature taste.
- rice. Makes the bowl filling and soaks up the extra teriyaki glaze.
- edamame. Adds extra protein and a fresh bite that balances the rich salmon.
- sriracha mayo. Brings creamy heat and ties the bowl together with a bold finish.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Protein swap: Use chicken or shrimp instead of salmon if you want a different teriyaki bowl.
- Rice option: Use brown rice, jasmine rice, cauliflower rice, or quinoa.
- Veggie swaps: Add avocado, shredded carrots, or steamed broccoli based on what you have.
- Milder sauce: Use less sriracha or leave it out for a non spicy teriyaki salmon bowl.
- Gluten-free: Use a gluten-free teriyaki sauce if needed.
How to Make Teriyaki Salmon Bowl:
- Step 1: Preheat the oven to 400°F and line a baking sheet. Place the salmon filets in a shallow dish and pour the teriyaki sauce over the top. Let marinate for 15 minutes.
- Step 2: Transfer the salmon to the prepared baking sheet and spoon a little extra teriyaki sauce over the top. Bake for 10 to 12 minutes, or until the salmon flakes easily and is cooked through.
- Step 3: In a small bowl, stir together the mayonnaise and sriracha until smooth.
- Step 4: Divide the cooked rice between bowls. Top with cucumber, edamame, purple cabbage, and the teriyaki salmon. Drizzle with the sriracha mayo.
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Recipe Notes & Tips:
- Do not marinate too long: Fifteen minutes is enough for teriyaki flavor without overpowering the salmon.
- Use cooked rice: Fresh or leftover rice both work, which makes this teriyaki salmon bowl easy for weeknights.
- Do not over bake the salmon: Pull it when it flakes easily so it stays tender.
- Prep toppings while the salmon cooks: Slice the cucumber, warm the edamame, and mix the spicy mayo to save time.
- Build bowls right before serving: This keeps the vegetables crisp and the salmon warm.
How to Store:
Refrigerator: Store the teriyaki salmon, rice, vegetables, and sriracha mayo in separate airtight containers for up to 3 days.
Reheat: Warm the salmon and rice gently before assembling. Keep the vegetables and sauce cold for the best contrast.
Meal prep tip: Assemble the bowls without the sriracha mayo, then drizzle it on right before serving so everything stays fresh.
Teriyaki Salmon Bowl FAQs:
Salmon only needs about 15 minutes in teriyaki sauce for a teriyaki salmon bowl. A short marinade adds flavor without making the salmon taste overly salty.
Salmon is done when it flakes easily with a fork and is opaque in the center. If using a thermometer, salmon is cooked through at 145°F in the thickest part.
A teriyaki salmon bowl can be gluten-free if you use a gluten-free teriyaki sauce and confirm any packaged ingredients are gluten-free. Many teriyaki sauces contain soy sauce with wheat, so label checking matters.
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Teriyaki Salmon Bowl
Ingredients
- 4 salmon filets
- ⅓ cup teriyaki sauce
- 4 cups rice, cooked
- 1 cup cucumber, sliced
- 1 cup edamame
- 1 cup purple cabbage, shredded
- ¼ cup mayonnaise
- 1 tablespoon sriracha
Instructions
- Preheat the oven to 400°F and line a baking sheet.
- Place the salmon filets in a shallow dish or bowl and pour the teriyaki sauce over the top. Let the salmon marinate for 15 minutes.
- Transfer the salmon to the prepared baking sheet and spoon a little extra teriyaki sauce over the top.
- Bake for 10 to 12 minutes, or until the salmon flakes easily and is cooked through.
- In a small bowl, stir together the mayonnaise and sriracha until smooth.
- Divide the cooked rice between bowls. Top with cucumber, edamame, purple cabbage, and the teriyaki salmon.
- Drizzle with the sriracha mayo and serve right away.
Nutrition
Notes
- Do not marinate too long: Fifteen minutes is enough for teriyaki flavor without overpowering the salmon.
- Use cooked rice: Fresh or leftover rice both work, which makes this teriyaki salmon bowl easy for weeknights.
- Do not over bake the salmon: Pull it when it flakes easily so it stays tender.
- Prep toppings while the salmon cooks: Slice the cucumber, warm the edamame, and mix the spicy mayo to save time.
- Build bowls right before serving: This keeps the vegetables crisp and the salmon warm.
Jake says
This is great if you want something like sushi. The Teriyaki glaze is perfect for the salmon and the Sriracha mayo is simple but delicious.