Teriyaki Salmon Bowl
Teriyaki salmon bowl is an easy dinner bowl with tender salmon glazed in teriyaki sauce served over rice with fresh crunchy toppings.
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.
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