Frying pan, Stovetop, Pot (small)
Cook the rice according to package instructions.
Pat the salmon dry with a paper towel. Cut the salmon into bite-sized pieces.
Rinse & thinly slice the cucumber into rounds.
Rinse & thinly slice the scallions.
Peel & remove the pit from the avocado. Carefully slice.
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.
Add teriyaki sauce, mixing until the salmon is evenly coated. Allow the sauce to simmer & thicken for 2 min.
Fluff the cooked rice with a fork. Season with a pinch of salt & rice vinegar. Mix it all together.
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!
Average estimated amount for one serving
On average, one serving of the recipe "Teriyaki Salmon Rice Bowl" contains 914 Energy, 44 g of Fat, 81 g of Carbohydrates, 47 g of Protein, 10 g of Fiber.
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