Teriyaki Salmon Bowl

Close up of a rice bowl topped with teriyaki salmon, sliced cucumber and a mango and avocado salsa.

If you’re looking for a quick, healthy yet flavourful weeknight salmon recipe you can get on the table in under 30 minutes look no further than this simple Teriyaki Salmon Bowl recipe! Your choice of rice is topped with tender salmon, a homemade teriyaki sauce and a tasty mango, avocado and jalapeño salad for a simple sushi bowl that’s both customisable, and great to enjoy as leftovers. And, with one simple swap you can make it gluten-free!

Close up of a teriyaki salmon bowl with the salmon flaked into the rice.

Poke bowls, sushi bowls or rice bowls, it does not matter what you call them but it is so easy to make a quick, customisable and most importantly healthy dinner when you gather something fresh, something colorful, something crunchy and something Asian-inspired together and serve them over a bowl of rice – hot, at room temperature or cold.

These Teriyaki Salmon Bowls tick all the boxes. Tender, roasted salmon is topped with a quick homemade teriyaki sauce before being served alongside a speedy mango, avocado and jalapeño salad and a few crunchy slices of cucumber.

I love to serve sushi rice with this to lean into the whole sushi vibe without the effort of rolling (though I do enjoy making my own sushi at the weekend!) or sourcing fish I can safely serve raw – but you can use whatever you fancy!

Close up of a mango and avocado salad on a rice bowl.

Easy Mango, Avocado & Jalapeño Salad

I absolutely love the Mango, Avocado & Jalapeño Salad / Salsa that tops these salmon bowls. It’s bright, refreshing and is great served with so many other dishes – it is also very good chopped up very small like a salsa and served with ceviche, or fish tacos – perfect for when the weather gets hotter!

I’ve used pickled, jarred jalapeños for accessibility, but you can always use fresh. Red chilli will also work for a bit more colour, and if you can’t get hold of a good ripe mango for this pineapple would also make a great substitute.

Frequently Asked Questions

Can I eat this sushi bowl cold? Does it make good leftovers?

Yes – leftovers of this taste fantastic cold – I sometimes make extra for lunch the next day.

Are there any other add-ins you’d suggest for this rice bowl?

What I love about a good sushi bowl is how you can pretty much add anything you want as a topping. I’m thinking grated or pickled carrot, sliced radishes, torn nori seaweed sheets, kimchi (or even cucumber kimchi!), or some of this wonderfully creamy avocado and wasabi dressing?

Is this teriyaki salmon recipe gluten free?

The only thing that is not gluten free in this recipe is the soy sauce so if you switch it for tamari yes this teriyaki salmon recipe should be gluten free. Check the box of the cornflour too as sometimes they add other ingredients.

Sushi bowl with terikayo salmon, sliced cucumber and a mango and avocado salad.

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Teriyaki Salmon Bowl

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This quick and healthy Teriyaki Salmon Bowl pairs roasted salmon topped with a homemade teriyaki sauce with a refreshing mango, avocado and jalapeño salad for an easy lunch or weeknight dinner that’s ready in just 25 minutes!

  • Author: Margie
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2
  • Category: Dinner

Ingredients

Scale

For the Teriyaki Salmon

  • 2 salmon fillets
  • salt
  • 1 tbsp olive oil
  • 1/4 cup soy sauce (see note)
  • 2 tbsp brown sugar
  • 1 tsp garlic, grated
  • 1/2 cup water
  • 1 tbsp cornflour
  • 2 spring onions, finely chopped
  • rice, to serve
  • sliced cucumber, to serve
  • toasted white sesame seeds, to serve

For the Mango, Avocado & Jalapeño Salad

  • 1 mango
  • 1 avocado
  • 4 slices of pickled jalapeños (depending on how hot you like it)
  • 1 small bunch of coriander
  • 1 tbsp olive oil
  • 1 tsp honey
  • juice of half a lime

Instructions

Close up of a mango and avocado salad with pickled jalapenos and coriander.

  1. Get the rice on to cook and prep your salad. Cut the mango and avocado into similar sized dice, mix with the finely chopped coriander, the finely chopped jalapeños and the olive oil, lime juice and honey. Taste and season accordingly. Set aside whilst you prepare the salmon, giving the flavours time to get to know each other.
  2. Preheat the oven to 200c drizzle the salmon with a little olive oil and season with salt roast in the oven for 8-10 minutes until flaking apart when you nudge it with a knife.
  3. Meanwhile to make the teriyaki sauce, first mix together the cornflour and water into a slurry. Then pour the soy sauce, brown sugar, garlic and ginger into a pan and heat gently, once gently bubbling add the cornflour and water mixture and whisk well to combine. It should thicken and be nice and glossy.
  4. Remove from the heat and add the spring onions.
  5. Once the salmon is cooked pour the sauce over it and serve on the rice with extra sauce spooned over the top. Serve with the mango and avocado salad and enjoy!

White bowl with a cucumber, teriyaki salmon and avocado mango salad served over white sushi rice.

Notes

Use tamari instead of regular soy sauce to make this teriyaki salmon recipe gluten free!

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