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Teriyaki Salmon Bowl with Avocado and Edamame

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch
Cuisine Japanese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Teriyaki Salmon:
  • 4 salmon fillets (about 6 oz / 170 g each, skin-on or skinless)
  • ¼ cup soy sauce (or tamari for gluten-free)
  • 2 tbsp mirin (Japanese sweet rice wine)
  • 1 tbsp rice vinegar
  • 2 tbsp honey or brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp freshly grated ginger
  • 1 tsp cornstarch + 2 tbsp water (optional, for thickening)
  • For the Bowl:
  • 2 cups cooked jasmine or sushi rice
  • 1 ripe avocado, sliced
  • 1 cup shelled edamame (cooked and cooled)
  • 1 small cucumber, thinly sliced
  • 1 carrot, shredded or julienned
  • 2 green onions, sliced
  • 1 tbsp sesame seeds (white or black)
  • Fresh cilantro or microgreens (optional, for garnish)

Instructions
 

  • Step 1: Prepare the Teriyaki Sauce : In a small saucepan, combine soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat for 2–3 minutes. (Optional) To thicken, mix cornstarch with water and whisk into the sauce. Cook another minute until glossy. Remove from heat and let cool slightly.
  • Step 2: Marinate the Salmon : Place salmon fillets in a shallow dish. Pour half of the teriyaki sauce over the fillets, reserving the other half for later. Marinate for 10–15 minutes while preparing the rice and vegetables.
  • Step 3: Cook the Salmon : Pan-Seared Method: Heat a nonstick skillet or grill pan over medium-high heat and brush lightly with oil. Place the salmon skin-side down and cook for 3–4 minutes. Flip gently, brush with more teriyaki sauce, and cook another 3–4 minutes until caramelized and cooked through. Oven-Baked Method: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Bake salmon for 12–15 minutes, basting halfway with reserved sauce.
  • Step 4: Prepare the Bowl Ingredients : Cook jasmine or sushi rice according to package instructions. Slice avocado and cucumber, shred carrot, and cook edamame. Arrange all toppings neatly for assembly.
  • Step 5: Assemble the Bowls : Divide rice evenly among serving bowls. Arrange avocado slices, edamame, cucumber, carrot, and salmon on top. Drizzle extra teriyaki sauce over the bowl. Sprinkle sesame seeds and green onions for garnish.
  • Step 6: Serve : Serve immediately for a warm, satisfying meal or chilled for a refreshing poke-style bowl.