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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.