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A close-up of a Teriyaki Glazed Salmon Rice Bowl featuring glazed salmon chunks, white rice, sliced avocado, cucumbers, edamame, and spicy mayo drizzle.

Teriyaki Glazed Salmon Rice Bowls

Make these flavorful salmon rice bowls for a healthy dinner option. The recipe features salmon glazed with a homemade teriyaki sauce and served with fresh vegetables.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-inspired
Calories: 942
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sriracha Mayonnaise
  • 1/3 cup mayonnaise
  • 3 tablespoons Sriracha
  • 3 tablespoons sweetened condensed milk
  • 2 tablespoons water (30g)
For the Teriyaki Marinade
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup mirin
  • 2 teaspoons grated ginger
  • 2 cloves garlic minced
  • 1 tablespoon cornstarch
  • 1/4 cup cold water (85g)
For the Salmon and Assembly
  • 2 pounds center-cut Atlantic salmon skin removed and cut into 1½” pieces
  • 4 cups cooked long-grain white rice
  • 1 cup thinly sliced cucumber
  • 1 medium Hass avocado pitted, peeled and sliced
  • 1 cup shelled edamame
  • 2 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds

Equipment

  • Small bowl
  • Small saucepan
  • Baking sheet

Method
 

  1. In a small bowl, whisk together the mayonnaise, Sriracha, and condensed milk with 2 tablespoons of water until combined. Cover and set aside until ready to use.
  2. Combine the soy sauce, brown sugar, mirin, ginger and garlic in a small saucepan. Simmer over medium-low heat until the sugar dissolves, about 10 minutes.
  3. In a small bowl combine the cornstarch with ¼ cup cold water. Whisk the mixture into the simmering marinade. The sauce should become thick enough to coat the back of a spoon. Remove the marinade from heat and let it cool completely.
  4. Arrange salmon in a large container and cover with marinade. Refrigerate for 15 to 30 minutes or up to overnight.
  5. Preheat the oven to 400ºF (200ºC). Remove the salmon from the marinade and arrange the pieces on a parchment paper-lined baking sheet in an even single layer. Bake the salmon until just cooked through and flaky, about 8 minutes.
  6. Divide cooked rice among serving bowls. Top each with pieces of salmon, slices of cucumber, avocado and edamame. Drizzle the sauce over top. Garnish with green onions and sesame seeds and serve immediately.

Nutrition

Calories: 942kcalCarbohydrates: 86gProtein: 59gFat: 40gSaturated Fat: 7gCholesterol: 138mgSodium: 2241mgPotassium: 1807mgFiber: 7gSugar: 28gVitamin A: 316IUVitamin C: 18mgCalcium: 152mgIron: 4mg

Notes

Let the teriyaki sauce cool completely before adding the salmon. If you add the salmon while the sauce is hot, you will end up with partially poached fish.

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