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Easy Teriyaki Salmon Rice Bowl Recipe with Cucumber Avocado

teriyaki salmon rice bowl - featured image
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A quick and flavorful teriyaki salmon rice bowl featuring tender salmon, sticky teriyaki glaze, and fresh cucumber and avocado for a perfect balance of textures and tastes.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin removed
  • 1 tablespoon olive oil (or avocado oil)
  • Salt and freshly ground black pepper, to taste
  • ¼ cup soy sauce (low-sodium preferred)
  • 2 tablespoons mirin (sweet rice wine; substitute with 1 teaspoon honey if needed)
  • 2 tablespoons brown sugar or maple syrup
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 2 cups cooked jasmine rice (or sushi rice)
  • 1 medium cucumber, thinly sliced
  • 1 ripe avocado, diced
  • 2 green onions, thinly sliced
  • Sesame seeds, toasted (optional)
  • Pickled ginger or shredded carrots (optional garnish)

Instructions

  1. Cook 1 cup (180 g) dry jasmine rice according to package instructions (about 15-20 minutes). Fluff with a fork and keep warm.
  2. In a small saucepan, combine ¼ cup (60 ml) soy sauce, 2 tablespoons (30 ml) mirin, 2 tablespoons (25 g) brown sugar, grated ginger, minced garlic, and 1 tablespoon (15 ml) rice vinegar. Bring to a gentle simmer over medium heat, stirring occasionally.
  3. Mix 1 teaspoon (3 g) cornstarch with 1 tablespoon (15 ml) cold water until smooth. Slowly whisk into the simmering sauce. Cook for 1-2 minutes until thickened and glossy. Remove from heat and set aside.
  4. Pat salmon fillets dry and season with salt and pepper. Heat 1 tablespoon (15 ml) olive oil in a skillet over medium-high heat.
  5. Place fillets in the hot skillet and cook for 4-5 minutes per side until browned and cooked through but still moist.
  6. In the last minute of cooking, brush half of the teriyaki sauce over the salmon to coat. Let it caramelize slightly without burning.
  7. While salmon cooks, thinly slice cucumber, dice avocado, and chop green onions.
  8. Divide warm jasmine rice between four bowls. Top each with a salmon fillet.
  9. Drizzle remaining teriyaki sauce over the fish and rice.
  10. Arrange cucumber slices and avocado chunks around the salmon. Sprinkle with green onions and toasted sesame seeds. Add pickled ginger or shredded carrots if using.
  11. Serve immediately while warm.

Notes

If sauce thickens too much, gently reheat with a splash of water before drizzling. Let salmon sit at room temperature for 15 minutes before cooking for even cooking. Avoid overcrowding the pan to ensure proper searing. Use medium-high heat for best caramelization. Prepare fresh toppings while rice cooks for efficiency. For gluten-free, substitute soy sauce with tamari. Add sriracha or chili flakes for a spicy kick. Leftovers store well for up to 2 days; add avocado fresh before serving.

Nutrition

Keywords: teriyaki salmon, rice bowl, cucumber avocado, quick meals, easy dinner, healthy salmon recipe, gluten-free, weeknight dinner

Find it online: https://milaspoon.com/easy-teriyaki-salmon-rice-bowl-recipe-with-cucumber-avocado-perfect-for-quick-meals/