Teriyaki Salmon Rice Bowls
A quick and nourishing Teriyaki Salmon Rice Bowl with protein-rich salmon, fiber-filled grains, and fresh vegetables, finished with creamy sriracha mayo and crispy seaweed. Ready in just 20 minutes, it’s perfect for weeknight dinners or meal prep.
Equipment
- 1 Baking Sheet
- 1 Sharp Knife
- 1 medium mixing bowl
- Parchment paper (for baking sheet)
Ingredients
Salmon & Base:
- 1.5 lb salmon skinless, cut into 1-inch cubes
- 1 cup farro or long-grain white rice
- ¼ cup teriyaki sauce
- 1 tsp garlic powder
- ¼ tsp onion powder
- ½ tsp red pepper flakes optional
Toppings & Garnish:
- ½ cup edamame cooked and shelled
- 1 cup cucumber sliced
- ¼ cup green onions sliced
- ½ cup dried seaweed/nori broken into pieces
- 1 avocado sliced
Sauce:
- 3 tbsp mayonnaise
- 2 tbsp sriracha
Instructions
- Prepare Oven and Salmon: Preheat your oven to 400ºF (200ºC). While the oven warms, take your salmon filets and rinse them gently under cold water. Pat the salmon completely dry using paper towels—this step ensures the seasonings stick properly and helps the salmon bake evenly. Using a sharp knife, carefully cut the salmon into approximately 1-inch cubes, making sure each piece is uniform so it cooks consistently.
- Marinate Salmon: In a medium mixing bowl, combine the teriyaki sauce, garlic powder, onion powder, and red pepper flakes (if using). Whisk the mixture lightly to ensure all the spices are fully incorporated. Add the salmon cubes to the bowl and gently toss until each piece is evenly coated with the sauce. Set the marinated salmon aside while you prepare the grains; allowing it to sit briefly enhances flavor absorption.
- Cook the Grain Base: Choose your grain: farro, long-grain white rice, quinoa, or another preferred option. Rinse the grain under cold water if needed. Cook according to the package instructions, which usually takes 15–20 minutes. While cooking, stir occasionally to prevent sticking, and keep an eye on the water-to-grain ratio to achieve a fluffy, perfectly cooked base for the bowls.
- Prepare Baking Sheet for Salmon: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Arrange the salmon cubes on the sheet, leaving space between each piece so they roast evenly and do not stick together. Pour any leftover marinade from the bowl over the salmon to enhance flavor during baking.
- Bake Salmon: Place the baking sheet in the preheated oven and bake the salmon for 14–16 minutes, or until the salmon is opaque and flakes easily with a fork. Baking time may vary depending on the thickness of your cubes, so check for doneness carefully. Remove from the oven and let it rest for a few minutes—this helps retain moisture and ensures tender, juicy salmon.
- Prepare Toppings: While the salmon and grains are cooking, prepare all toppings for the bowls. Slice cucumbers and avocado, chop green onions, and break dried seaweed/nori into small pieces. Cook or reheat the shelled edamame according to the package instructions. This prep step ensures all components are ready to assemble quickly once the salmon and grains are done.
- Make Spicy Mayo Drizzle: In a small bowl, combine mayonnaise and sriracha. Stir thoroughly until smooth and creamy. Taste and adjust the sriracha level based on your preferred spice intensity. This sauce will add a creamy, mildly spicy finish to your bowls.
- Assemble Bowls: Start by placing a portion of cooked grains or farro at the bottom of each bowl. Layer the baked salmon cubes on top, followed by cucumber slices, edamame, and avocado. Sprinkle with sliced green onions and crumbled dried seaweed for texture and added flavor. Drizzle the sriracha-mayo mixture generously over the top for a creamy, spicy accent.
- Serve and Enjoy: Serve the Teriyaki Salmon Rice Bowls immediately while warm for the best flavor and texture. Each bite should combine the tender, flavorful salmon, hearty grains, fresh vegetables, and creamy, slightly spicy sauce, creating a perfectly balanced, nourishing meal.
Notes
- Any grain works: swap farro with quinoa, brown rice, or white rice for personal preference or pantry availability.
- Add leafy greens: mixing in kale, arugula, or spinach with the grain boosts nutrition and adds texture.
- Adjust spice level: the sriracha-mayo drizzle can be customized to suit mild or spicy tastes.
- Toppings flexibility: feel free to add shredded carrots, bell peppers, or pickled vegetables for extra color and crunch.
- Salmon alternatives: cod, tuna, or tofu can substitute for salmon if desired.
- Baking tips: space salmon cubes evenly to prevent sticking and ensure even cooking.
