Teriyaki Salmon Rice Bowl
Very easy
Hannah
Hannah

Teriyaki Salmon Rice Bowl

7 minutesPrep time

24 minutesCook time

954 cal.Per serving

Ingredients for 1

Salmon (fresh)

6 oz

Salmon (fresh)

Teriyaki sauce

1/4 cup

Teriyaki sauce

Brown rice (short grain)

1/3 cup

Brown rice (short grain)

Avocado

1/2

Avocado

Cucumber

1/2

Cucumber

Rice vinegar

2 tsp

Rice vinegar

Green onion (scallions)

optional

1

Green onion (scallions)

Utensils

Frying pan, Stovetop, Pot (small), Knife

recipe

  • Step 1
    Cook the rice according to package instructions.
  • Step 2
    Pat the salmon dry with a paper towel. Cut the salmon into bite-sized pieces.
  • Step 3
    Rinse & thinly slice the cucumber into rounds.
  • Step 4
    Rinse & thinly slice the scallions.
  • Step 5
    Peel & remove the pit from the avocado. Carefully slice.
  • Step 6
    Heat a drizzle of oil in a pan over medium heat. Add the cubed salmon. Season with salt & pepper. Cook, stirring frequently for 6-7 min.
  • Step 7
    Add teriyaki sauce, mixing until the salmon is evenly coated. Allow the sauce to simmer & thicken for 2 min.
  • Step 8
    Fluff the cooked rice with a fork. Season with a pinch of salt & rice vinegar. Mix it all together.
  • Step 9
    Build your bowl! Add teriyaki salmon over a fluffy bed of rice with cucumbers & avocado. Garnish with scallions & a sprinkle of sesame seeds if you have! Enjoy!