Teriyaki Salmon and Avocado Rice Bowls

These teriyaki salmon and avocado rice bowls are one of my favourite easy and healthy recipes to make for lunch or dinner. With tender salmon, creamy avocado, and sticky rice, all topped with a sweet and rich homemade teriyaki sauce, this delicious meal comes together in just 20 minutes!

Course Main Course

Cuisine Japanese Inspired

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 864kcal

Author Sally

Equipment

Ingredients

For the Teriyaki Sauce:

½ cup soy sauce
¼ cup brown sugar
1 ½ teaspoon fresh ginger minced
1 teaspoon minced garlic approx. 2 cloves
1 tablespoon honey
1 teaspoon sesame oil
3 tablespoons mirin or dry sherry
3 teaspoons cornflour/cornstarch mixed with ¼ cup water

For the bowls:

2 fillets salmon skinless
3 cups cooked sushi rice
Japanese kewpie mayo
1 avocado sliced
toasted sesame seeds optional to serve
seasoned roasted seaweed for serving

Instructions

In a small saucepan, combine the soy sauce, brown sugar, ginger, garlic, honey, sesame oil, mirin, and the water mixed with cornflour. Bring to a boil over medium heat, stirring regularly. Reduce the heat and simmer for 2–3 minutes until the sauce thickens. Set aside.
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper. Place the salmon fillets on the tray and spoon some of the teriyaki sauce over the top of each fillet. Bake for approximately 10 minutes, or until the salmon is just cooked through. Using a fork, gently flake the salmon and mix it with any sauce left on the tray.
Divide the cooked rice between two bowls. Drizzle each serving with Kewpie mayo and a little teriyaki sauce. Top each bowl with flaked salmon and half of the sliced avocado. Drizzle more teriyaki sauce over the salmon, and garnish with toasted sesame seeds.

Notes

Teriyaki Sauce: 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.

Salmon: 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.

Cooking the rice: 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.

Nutrition