Weeknights can feel heavy, right? That’s why I always lean on Asian-inspired meals; they just pack so much flavor without needing hours of work. If you’re looking for that perfect blend of quick dinner and nutritious lunch prep, you have to try my recipe for Teriyaki Salmon Bowls. It hits that elusive sweet spot between deeply flavorful and totally balanced!
I remember the first time I tasted teriyaki salmon at a small family-run restaurant in Japan during my travels. Wow, that meal changed things for me! The combination of sweet and savory flavors, the perfectly charred edges, and the fragrant rice brought a wave of nostalgia and comfort that I hadn’t felt in ages. Inspired by that incredible meal, I adapted my own version into these Teriyaki Salmon Bowls, making sure it fit perfectly into my health-conscious lifestyle. It became a staple in my home, embodying that memorable dining experience while allowing me to stay true to my dietary goals. Sharing this recipe is like inviting you into my kitchen to enjoy a meal that celebrates both health and heritage. This recipe is truly customizable, which I love!
Why These Teriyaki Salmon Bowls Are a Weeknight Favorite
Honestly, these bowls hit every mark for a busy weeknight. I developed this recipe specifically because I needed something that felt indulgent but was actually super quick to throw together after a long day. The best part is how flexible they are!
Here’s why they always make it onto my rotation:
- Super Speedy Cooking: The salmon only takes about eight minutes to bake!
- That Sweet Savory Flavor: The marinade has that perfect sticky, intense taste that makes you feel like you ordered takeout.
- Meal Prep Champ: You can easily prep the sauce and rice ahead of time. Check out my tips for making it work all week here!
- Total Balance: It’s packed with healthy salmon protein and fresh veggies. It feels great eating it!
Gathering Ingredients for Your Teriyaki Salmon Bowls
Okay, getting the ingredients ready is half the battle, but trust me, this list is straightforward. We’re breaking this down into three easy groups so nothing gets mixed up before we start cooking. When you’re putting this assembly together for your Teriyaki Salmon Bowls, precision matters, especially with the salmon pieces!
Make sure you have your salmon cut into uniform 1½-inch pieces. It helps them cook evenly, which is crucial when you only have 10 minutes in the oven. For everything else, just gather your items, and we can move on to the fun part—making the sauce!
For the Sriracha Mayonnaise
This little creamy drizzle ties everything together! It’s got that spicy little kick I need.
- ⅓ cup mayonnaise
- 3 tablespoons Sriracha (add more if you like things really spicy!)
- 3 tablespoons sweetened condensed milk
For the Teriyaki Marinade
This is where that incredible sweet savory flavor comes from. That mirin and brown sugar combo is heaven. Don’t forget your cornstarch; it’s what makes the sauce actually stick to the fish instead of just running off.
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup mirin
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch (plus ¼ cup cold water for mixing separately)
For the Salmon and Assembly of Teriyaki Salmon Bowls
We need fresh components to balance out the rich salmon so these Teriyaki Salmon Bowls feel light, you know? Lots of color!
- 2 pounds center-cut Atlantic salmon, skin removed and cut into 1½” pieces
- 4 cups cooked long-grain white rice
- 1 cup thinly sliced cucumber
- 1 medium Hass avocado, pitted, peeled and sliced
- 1 cup shelled edamame
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Step-by-Step Guide to Perfect Teriyaki Salmon Bowls
Now we put all those beautiful ingredients to work! Follow these steps in order, and you’ll end up with the best homemade Teriyaki Salmon Bowls you’ve ever made. I always like to get the sauce chilling first while I prep the salmon, because timing is everything here.
Preparing the Creamy Topping
Let’s start easy with that amazing drizzly topping. In your smallest bowl—I just used a tiny prep bowl—whisk together the mayonnaise, Sriracha, and condensed milk. You need to add about 2 tablespoons of plain water while you whisk. This thins it out just enough so it drizzles beautifully all over the top of your finished rice bowls without being too thick. Cover that up and stick it in the fridge!
Creating the Signature Teriyaki Marinade
Head over to the stove for the marinade step. You’ll combine the soy sauce, brown sugar, mirin, ginger, and garlic in a small saucepan. Bring this mixture to a gentle simmer until that sugar melts away completely—that takes maybe ten minutes. Next, you need that cornstarch slurry: mix the cornstarch with ¼ cup of cold water until it looks like milky liquid. Whisk that slurry right into your simmering sauce. Keep whisking until it looks glossy and coats the back of your spoon. This is so important! Once it’s nice and thick, take it *off* the heat and seriously, let it cool down completely before touching the salmon. A hot marinade will start cooking your fish prematurely!
Marinating and Baking the Salmon
Place your cubed salmon into a large container or zip-top bag and pour that cooled teriyaki goodness all over it. You only need 15 to 30 minutes in the fridge; any longer and the texture can get a bit soft, which we don’t want for flaky fish! Once marinated, pull out your baking sheet (make sure it’s lined with parchment paper, that’s my secret to an easy cleanup, just like how I do my sheet pan veggies). Preheat your oven to 400ºF (200ºC). Arrange the salmon pieces in a single layer and pop them in. Eight minutes is usually perfect for those 1.5-inch chunks—they should flake easily when you test them.
Assembling Your Balanced Dinner Rice Bowls
Time to build! Divide your warm, fluffy rice among your bowls—this forms the base of your perfect Balanced Dinner. Artfully arrange your cooked salmon chunks on top. I like to group my toppings: slices of cucumber on one side, avocado on another, and then sprinkle those bright green edamame around. Drizzle generously with the chilled sriracha mayo you made. Then, finish it off with a shower of those sliced green onions and toasted sesame seeds. If you want more sauce, you can check out other sauce ideas here!
Tips for Success with Your Teriyaki Salmon Bowls
Getting that sticky, gorgeous coating on the salmon without overcooking it takes a tiny bit of strategy. Don’t worry, I’ve made every single mistake so you don’t have to! The number one secret to amazing Teriyaki Salmon Bowls is controlling the heat.
When you take the salmon out of the marinade, gently pat it dry with a paper towel. This seems counterintuitive because we want the sauce to stick, but dried fish actually browns better instead of just steaming in the oven. If you leave too much marinade on, that sugar burns before the fish is cooked, which smells awful!
Also, if you find the sauce in your saucepan gets too thick while simmering, just whisk in another tablespoon of water or even some broth. It’s easier to thicken a sauce than to rescue one that’s too runny. For perfect salmon texture every time, check out my tips for handling salmon generally. Remember, 8 minutes at 400ºF is a starting point—your oven might run hotter!
Making Teriyaki Salmon Bowls for Meal Prep
You know I love a good batch cook, and these Teriyaki Salmon Bowls are perfect for planning ahead! The secret to making them taste just as good on Thursday as they did on Monday is *separation*. Never, ever mix everything together until right before you eat it!
Store the cooked rice in one airtight container. Keep the baked salmon chunks in another. The Sriracha mayonnaise and the leftover teriyaki sauce should go into tiny jars, sealed tight. The fresh stuff—your cucumber, avocado, and scallions—should be kept totally separate and dry.
When you’re ready to eat, just reheat the salmon and rice quickly. If you’re trying to figure out how to streamline your whole week of eating, check out my guide on how to build a budget-friendly weekly meal plan!
Ingredient Notes and Substitutions for Teriyaki Salmon Bowls
I built this recipe to capture that deeply satisfying, sweet savory experience, but because I love you all and know we all cook differently, let’s talk swaps! The brown sugar in the marinade is really what gives it that classic stickiness, but if that’s too much sugar for your daily goals, feel free to swap it out one-for-one with a granular keto sweetener like erythritol or monk fruit blend. It won’t caramelize *exactly* the same way, but you still get that intense flavor burst.
Now for the rice—the recipe calls for traditional white rice because it’s comforting and traditional in an authentic bowl experience. However, if you’re keeping carbs lower, you can absolutely swap the 4 cups of white rice for riced cauliflower! Just steam the cauliflower rice briefly and keep it warm. All my latest experiments and favorite low-carb adaptations can be found over on my main recipes page. The salmon and veggies are super forgiving, so play around!
Frequently Asked Questions About Teriyaki Salmon Bowls
I always get so many questions when I post these, which means you all are excited to try them! It’s totally understandable; getting flavor just right in a healthy meal can feel tricky, but these Teriyaki Salmon Bowls really deliver that sweet savory punch. Here are a few things readers often ask me when they’re planning their own bowls.
Can I use a different fish instead of salmon in these bowls?
Oh, absolutely! Salmon is my favorite because it’s so rich and forgiving—it handles that marinade and bake time beautifully. But you can certainly use a firm white fish like cod or tilapia. You might need to reduce the baking time slightly—maybe down to 6 or 7 minutes—because those thicker fillets can dry out faster. You want fish that flakes, not fish that turns crumbly or tough!
How do I make the sweet savory marinade lower in sugar?
That’s a great question, especially if you’re watching your sugar intake closely! Like I mentioned before, that brown sugar offers molasses notes we love, but you can swap it out one-for-one with a granular sweetener like monk fruit blend or allulose. It won’t give you the exact same sticky glaze you get from real sugar, but the flavor profile remains totally intact in your Teriyaki Salmon Bowls.
What vegetables work best for these Rice Bowls besides the listed ones?
The sky is the limit with vegetables in these Rice Bowls! If you want to skip the cucumber or use less avocado, steamed broccoli florets are amazing because they soak up any extra sauce beautifully. Roasted asparagus works wonderfully too, especially if you roast it right alongside the salmon! I’ve also started tossing in some quick-blanched snap peas for extra crunch. Getting that mix of textures is what makes a great bowl!
If you have any more burning questions about making the perfect batch, don’t hesitate to reach out on my contact page!
Storing and Reheating Your Teriyaki Salmon Bowls
The great thing about making these ahead of time is that they store really well, but you have to be smart about it. Keep all your components separate in the fridge for up to three days. We want to protect that beautiful flaky texture of the salmon!
Never microwave the salmon alone—it turns rubbery in seconds! I recommend reheating leftovers either in a toaster oven for about five minutes or just popping the components into a skillet over very low heat with a tiny splash of water or broth. This gently steams it and keeps it moist. For more tips on handling fish for future meals, I’ve written up my whole method right here!
Nutritional Snapshot of Teriyaki Salmon Bowls
I know so many of you are tracking macros, and I wanted to give you a quick look at why these Teriyaki Salmon Bowls are such a fantastic, nutrient-dense choice. Remember, these are estimates based on my recipe yields, so your exact numbers might flutter a bit depending on the salmon you buy and exactly how much sauce you drizzle!
For one serving, you’re looking at approximately:
- Calories: 942
- Protein: 59g
- Fat: 40g
- Carbohydrates: 86g
It’s honestly a perfect mix for feeling satisfied well into the afternoon. It’s fuel, not just food!
Share Your Homemade Teriyaki Salmon Bowls
I truly hope you make these Teriyaki Salmon Bowls soon! Once you’ve managed that sweet savory sauce and built your perfect plate, I desperately want to hear what you think. Did you stick to the rice or go keto with cauliflower? Head over to my About page details if you want to learn more about my kitchen philosophy!
Please leave a star rating below and drop a comment telling me about your experience. And if you snap a photo of your beautiful assembly, tag me on social media! Seeing your versions is the absolute best part of sharing these recipes.
Teriyaki Salmon Bowls
Ingredients
Equipment
Method
- For the sriracha mayonnaise: In a small bowl, whisk together the mayonnaise, Sriracha, and condensed milk with 2 tablespoons of water until combined. Cover and set aside.
- For the teriyaki marinade: Combine the soy sauce, brown sugar, mirin, ginger, and garlic in a small saucepan. Simmer over medium-low heat until the sugar dissolves, about 10 minutes.
- In a small bowl, combine the cornstarch with ¼ cup cold water. Whisk the mixture into the simmering marinade. The sauce should become thick enough to coat the back of a spoon. Remove the marinade from heat and let it cool completely.
- For the salmon and assembly: Arrange salmon in a large container and cover with marinade. Refrigerate for 15 to 30 minutes, or up to overnight.
- Preheat the oven to 400ºF (200ºC). Remove the salmon from the marinade and arrange the pieces on a parchment paper-lined baking sheet in an even single layer.
- Bake the salmon until just cooked through and flaky, about 8 minutes.
- Divide cooked rice among serving bowls. Top each with pieces of salmon, slices of cucumber, avocado, and edamame. Drizzle the sauce over top. Garnish with green onions and sesame seeds and serve immediately.
Nutrition
Notes
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