Teriyaki Salmon Bowls
Teriyaki salmon bowls made with cubed salmon marinated in homemade teriyaki sauce, broiled until golden, and served over rice with cucumber salad and avocado.
Ingredients
For Salmon and Teriyaki Sauce
- 1 ½ pounds salmon
- ½ cup coconut aminos
- 3 Tablespoons honey
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
- 1-2 Tablespoons lime juice , juice of 1 lime
- 1 Tablespoon fresh ginger , grated
- 2 teaspoons garlic powder
- 1 Tablespoon cornstarch
Salad
- 4 mini cucumbers , sliced
- 1 cup shelled edamame , cooked and cooled
- 2 green onions , thinly sliced
- 2 Tablespoons rice vinegar
- 2 teaspoons sesame oil
Assembly
- 3 cups jasmine rice , cooked
- 1 avocado , chopped
Garnish: sesame seeds, sliced green onion
Instructions
- Prep: Turn the oven broiler on and line a baking sheet with parchment paper.
- Salmon: Remove skin from the salmon and cut into cubes. Place the cubes into a medium sized mixing bowl and set aside.
- Make teriyaki sauce: To a small bowl or glass measuring cup add the 1/2 cup coconut aminos, 3 Tablespoons honey, 1 Tablespoon rice vinegar, 1 Tablespoon sesame oil, 1-2 Tablespoons lime juice, 1 Tablespoon grated ginger, and 2 teaspoons garlic powder. Whisk to combine.
- Marinate salmon: Pour half of the teriyaki sauce over the salmon cubes and allow them to marinate for about 5 minutes. To the remaining teriyaki mixture add 1 Tablespoon of cornstarch and whisk until combined, then set aside.
- Make salad: While the salmon is in the marinade, prepare the salad. To a medium sized mixing bowl add the sliced cucumbers, edamame, & green onion. Drizzle 2 Tablespoons rice vinegar and 2 teaspoons sesame oil over the top and toss to combine. Set aside.
- Broil salmon: Transfer the marinated salmon cubes to the prepared baking sheet, placing them evenly across the pan. Place the baking sheet in the oven and broil for 7-8 minutes or until golden. When done, remove from the oven and set aside until ready to assemble the bowls.
- Teriyaki glaze: While the salmon is broiling, make the glaze. Pour the reserved teriyaki mixture into a saucepan and heat over medium-high heat until it begins to thicken, whisking the entire time. Remove from heat and allow it to cool briefly.
- To assemble the bowls: add a scoop of cooked rice to a serving bowl, then top with the broiled salmon cubes, a serving of the cucumber salad, and the chopped avocado. Drizzle the salmon with the prepared teriyaki glaze and garnish with sesame seeds and sliced green onion if desired.
Notes
You can also use my easy homemade teriyaki sauce.
Some ovens have a low and high broiler setting, use the high setting.
Storage: Once assembled serving immediately. Store bowl ingredients separate in an airtight container up to 3 days.
Nutrition
Calories: 1064kcal, Carbohydrates: 154g, Protein: 51g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 11g, Cholesterol: 94mg, Sodium: 773mg, Potassium: 1899mg, Fiber: 9g, Sugar: 20g, Vitamin A: 518IU, Vitamin C: 16mg, Calcium: 152mg, Iron: 5mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
