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Salmon Teriyaki Bowls

Author Casey Colodny
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
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Fresh flavors and textures make these Salmon Teriyaki Bowls deliciously tasty. Fluffy white rice is layered with tangy quick pickled veggies, crispy teriyaki salmon bites, a zesty aioli, salty nori, and creamy avocado.

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.
    Salmon cubes in a marinade.
  • 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.
    A ceramic bowl is filled with quick pickled cucumber and carrots.
  • Make your sriracha mayo by combining mayo and sriracha. Set aside.
    A sriracha mayo with a spoon for stirring.
  • 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.
    Freshly broiled salmon rests on a tin foil lined baking sheet.
  • 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!
    An assembled salmon teriyaki bowl garnished with chopped cilantro.

Notes

*I used Primal Kitchen no-soy teriyaki to keep the recipe gluten-free. My other favorite teriyaki sauce (not gluten-free) is Yoshida’s.
I used Primal Kitchen avocado oil mayo (my favorite!)
To ensure you get crispy pieces, ensure there is enough space between the pieces, and that you add the salmon only, and not any extra teriyaki sauce from the marinade.
I love the teriyaki seasoned nori packets that I usually get from my local asian grocery store - they’re also available at most Whole Foods now too branded as ‘seaweed snacks’
The quick-pickled vegetables won’t be completely covered by the vinegar mixture, so you can just stir every 5-10 minutes.

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