Healthy meets delicious with these vibrantly flavored Salmon Teriyaki Bowls. Fluffy white rice is layered with tangy quick pickled veggies, crispy teriyaki salmon bites, a zesty sriracha mayo, salty nori, and creamy avocado. To say I’m obsessed with this combination is an understatement! Truly cannot get enough of it.
Naturally gluten-free and dairy-free, these salmon rice bowls are the perfect fresh and healthy meal for any occasion. The prep takes a bit more time but can be broken down into steps to make things simpler! Check out my notes and suggestions below to create the most delicious (and easy) salmon teriyaki bowls.
For more bowl-inspired eats, check out my latest Chipotle Cauliflower Taco Bowls. Healthy vegan taco bowls made with roasted chipotle cauliflower, black beans, fluffy cilantro rice, and a creamy tahini chipotle sauce drizzled overtop. Easy and delish!
Ingredients in Salmon Terriyaki Bowls
Salmon – Make sure your salmon is fresh and deboned prior to prepping it.
Teriyaki – I used the Primal Kitchen no-soy teriyaki to keep the recipe gluten-free. My other favorite teriyaki sauce is Yoshida’s but it is not gluten-free.
Rice Vinegar – Made from fermented rice, it’s less tangy and acidic than typical white vinegar with a slight sweetness to it. I typically use the brand Marukan or the Whole Foods brand if needed.
Sugar – If you didn’t know before, pickling requires sugar as part of the process! You can use plain white sugar or cane sugar for this. If you want a natural sweetener you could also use honey, but I would suggest heating with the liquid over the stove so it dissolves.
Mayo – My favorite brand for mayo is Primal Kitchen because they use organic eggs + avocado oil for high-quality flavor.
Sriracha – To add a pop of heat and flavor to the mayo I suggest sriracha or a chili paste. My go-to for sriracha is either Huy Fong or Weak Knees.
Short Grain White Rice – For the best rice texture, I always recommend a rice cooker! If you don’t have one, simply follow the directions on the package and make sure you’re rinsing the rice before adding it to the pot.
Nori – With a salty, savory flavor, nori is simply dried seaweed. I love the crunch and extra flavor it gives to a dish, the perfect garnish/scoop for rice and salmon bites.
How to Make Salmon Teriyaki Bowls
- Cut salmon into 1½” cubes and cover with teriyaki sauce in a shallow bowl. Set aside and let marinate for 20-30 minutes.
- While marinating, prepare your pickled vegetables. In a medium bowl, add rice vinegar, water, sugar, and salt. Whisk together until combined. Add cucumber and carrot slices. Set aside for 20 minutes.
- Make your sriracha mayo by combining mayo and sriracha. Set aside.
- After the salmon has marinated for 20 – 30 minutes, line a baking tray with aluminum foil and spray with avocado oil. Add cubed salmon, leaving behind any excess marinade. To ensure you get crispy pieces, leave enough space between the pieces. Broil in the oven for 4-5 minutes or until browned on top and cooked through.
- Bowl Assembly – Between 2 bowls, split rice evenly. Top with cubed salmon, quick-pickled vegetables, cubed avocado, and drizzle with sriracha mayo. Serve with nori and garnish with chopped cilantro and sesame seeds. Enjoy!
Quick Pickled Vegetables
One of my favorite ways to add flavor to any dish is with quick pickled vegetables. The salty, tangy flavor is irreplaceable and adds such a zing of flavor. And best yet, the process is super simple and as stated, “quick.”
Also known as “refrigerator pickles”, this process consists of vegetables pickled in vinegar, water, salt, and sometimes sugar. Store them in the fridge for longer-term pickling, the longer they sit, the more flavor! While this recipe only requires quick 20-minute pickling, you could let them pickle for a few days in the fridge.
The last thing I’ll say about quick pickling is how customizable the process is. You can use any type of vinegar, vegetables, and additional seasoning you’d like. Some interesting adds-in could include fresh herbs and spices to change the flavors.
How to Cook Salmon
The key to making an exceptional salmon teriyaki bowl is all in the textures. You’ll want to prepare the salmon by making sure to remove all bones and slicing it small. Marinading the salmon with the teriyaki sauce ensures it’s extra moist and bursting with flavor.
The last step to ensure you get crispy pieces is to have enough space between the salmon on the baking sheet. Try to get as little teriyaki marinade with the salmon as possible, if you have too much liquid on the tray it will prevent the pieces from crisping up/browning nicely.
Broiling the salmon pieces is the final trick for a nice crisp. The textures of this dish will have you coming back time after time!
Storing Leftover Salmon Bowls
What I love most about recipes like this is how easy it is to prep ahead or reheat the leftovers. I suggest storing any extras in individual containers to keep them fresh and the flavors separate. To reheat, the rice can be microwaved or sauteed with some oil. The salmon is best when heated in the oven or on the stovetop. Simply build your bowl like you would when freshly made and everything will taste just as delicious!
For another of my favorite salmon recipes, check out these two fresh options:
Salmon Tacos with Jalapeno Cilantro Slaw – Soft tortillas are filled with blackened salmon and a creamy cilantro cabbage slaw. Every bite is bursting with fresh and zesty flavors for the ultimate summertime meal.
Salmon Mint Quinoa Salad – A refreshing mix of crisp green beans, crunchy napa cabbage, baby spinach, nutty quinoa, and tender salmon served with a creamy homemade lemon dressing.
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Salmon Teriyaki Bowls 🙂
Ingredients
Salmon Teriyaki:
- 12 oz salmon filet
- ½ cup teriyaki sauce*
- Avocado oil spray
Quick-Pickled Vegetables:
- ¼ cup rice vinegar
- 2 tbsp water
- 2 tsp sugar
- 1 tsp salt
- ⅓ cucumber cut into thin rounds
- 1 medium carrot peeled and cut into thin rounds
Sriracha Mayo:
- ¼ cup mayo
- 1 tbsp sriracha or chili paste
Bowl Assembly:
- 1 cup short grain rice cooked in rice cooker
- 1 avocado diced
- 2 individual packages nori
- ¼ cup chopped cilantro
- 1 tsp sesame seeds
Instructions
- Cut salmon into 1½” cubes and cover with teriyaki sauce in a shallow bowl. Set aside and let marinate for 20-30 minutes.
- While marinating, prepare your pickled vegetables. In a medium bowl, add rice vinegar, water, sugar, and salt. Whisk together until combined. Add cucumber and carrot slices. Set aside for 20 minutes, stirring every so often.
- Make your sriracha mayo by combining mayo and sriracha. Set aside.
- After the salmon has marinated for 20 – 30 minutes, line a baking tray with aluminum foil and spray with avocado oil. Add cubed salmon, leaving behind any excess marinade. To ensure you get crispy pieces, leave enough space between the pieces. Broil in the oven for 4-5 minutes or until browned on top and cooked through.
- Bowl Assembly – Between 2 bowls, split rice evenly. Top with cubed salmon, quick-pickled vegetables, cubed avocado, and drizzle with sriracha mayo. Serve with nori and garnish with chopped cilantro and sesame seeds. Enjoy!
Notes
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My family and I enjoy this meal. Light, easy, and delicious! Thank you .