This delicious sweet and savory Teriyaki Salmon Bowl is fresh, healthy, and perfect for meal prep. It starts with a simple homemade teriyaki sauce and gets added nutrition from cucumber, avocado, and edamame. It is a must-try!
Whether you're in need of a quick and easy weeknight dinner or a fresh lunch idea to get you out of your weekday rut, this incredible bowl is sure to satisfy. It's made with simple ingredients you likely already have at home and can be prepared in about 20 minutes. It's also a great make-ahead meal so add it to your Sunday meal prep and you won't be disappointed!
What is in this Teriyaki Salmon Bowl?
- Salmon
- Tamari
- Agave syrup
- Rice vinegar
- Sesame oil
- Garlic
- Ginger
- Rice
- Cucumber
- Edamame
- Avocado
- Green onion
- Sesame seeds
What can I use instead of salmon?
This is a very versatile dish. The salmon in this recipe can easily be swapped for shrimp, pork, or chicken. However boneless skinless chicken thighs for the best texture and flavor. And keep in mind that cook times will have to be adjusted.
What if I don't have agave?
You can certainly use the sweetener of your choice in this recipe. For instance, honey, white sugar, brown sugar, and coconut sugar are all great options.
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Teriyaki Salmon Bowl
This delicious sweet and savory Teriyaki Salmon Bowl is fresh, healthy, and perfect for meal prep. It starts with a simple homemade teriyaki sauce and gets added nutrition from cucumber, avocado, and edamame. It is a must-try!
Ingredients
- ⅓ cup tamari
- 2 tbsp agave syrup
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1 tbsp oil
- 1 lb fresh salmon, cut into 1-inch cubes
- 2 cups cooked rice
- 1 English cucumber, sliced
- 1 cup shelled edamame
- 1 avocado, sliced
- 2 green onions, thinly sliced
- 1 tsp sesame seeds
Instructions
- In a small bowl, whisk together the tamari, agave, rice vinegar, sesame oil, garlic, and ginger. Set it aside.
- In a large pan, heat the oil over medium-high heat. Arrange the salmon in the pan in a single layer. Season with salt to taste. Cook, stirring occasionally, until the salmon begins to brown on all sides, about 4 to 5 minutes. Pour the sauce into the skillet and cook, stirring occasionally, until the sauce reduces and coats the salmon, about 2 to 3 minutes.
- Serve the salmon immediately over the rice, topped with the cucumber, edamame, avocado, green onions, and sesame seeds.
- Store the salmon in the refrigerator for up to 3 days.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 538Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 71mgSodium: 1405mgCarbohydrates: 39gFiber: 5gSugar: 8gProtein: 34g
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