Teriyaki Salmon and Avocado Rice Bowls
The classic combination of salmon and avocado come together on a bed of rice, while a homemade sweet and sticky teriyaki sauce brings together this simple 20 minute meal
Servings 2 people
Ingredients
For the Teriyaki Sauce:
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 ½ teaspoon fresh ginger minced
- 1 teaspoon minced garlic
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 tablespoons mirin or dry sherry
- ¼ cup water mixed with 3 teaspoons cornflour
For the bowls:
- 2 fillets salmon
- 3 cups cooked white rice
- Japanese kewpie mayo
- 1 avocado sliced
- toasted sesame seeds optional to serve
Instructions
- Make the teriyaki sauce. Combine all of the sauce ingredients into a small saucepan and bring to the boil. Turn down the heat and let simmer for 2-3 minutes until the sauce has thickened, making sure to stir it regularly. Set aside and make the rice for serving.
- Preheat the oven to 180°C and line a tray with baking paper. Place the salmon fillets on the tray and spoon over some of the teriyaki sauce over the top of each. Bake the salmon for approximately 10 minutes or until just cooked through. Using a fork, gently break up the salmon and mix through the sauce remaining on the tray.
- Serve by splitting the cooked white rice between two bowls, and drizzle over some kewpie mayo and some of the teriyaki sauce. Place half a sliced avocado on top, along with the flaked salmon. Finish with a little more teriyaki sauce over the salmon and a sprinkle of toasted sesame seeds.
Notes
This recipe makes enough sauce to serve 4, but the recipe remains for 2 bowls. If you’re making 2, just keep the remaining sauce in a jar in the fridge for up to three weeks. Otherwise double the bowl ingredients to serve 4.
You can use fresh or frozen salmon for this recipe. If using frozen make sure to defrost them completely in a bowl of water before baking.
For ease, I usually cook my rice in a rice cooker but use whatever method works best for you. You will need approx 1.5 cups of cooked rice per person.
See the Tips section in the blog post for more information.
This recipe uses cornflour which is known as cornstarch in the US.
Not from Australia? Check out my US Conversion Guide.