Easy Teriyaki-Glazed Salmon Rice Bowl With Avocado and Cucumber
Bold umami glaze meets crisp vegetables for a satisfying, effortless weeknight meal.
If you’re in search of a weeknight dinner that’s both deeply flavorful and extraordinarily simple, this teriyaki-glazed salmon rice bowl delivers. Combining crisp-skinned, moist salmon with a homemade teriyaki sauce, crunchy cucumber, creamy avocado, and scallions, it’s a vibrant, customizable meal ready in under 30 minutes.
Why This Recipe Works
- Homemade Teriyaki Sauce: Control the sweetness, saltiness, and depth of flavor. The mix of soy sauce, mirin, sake, and sugar simmered briefly ensures bold, glossy glaze.
- Crispy Salmon Skin: Cooking salmon in a very hot pan before lowering heat allows the skin to crisp without overcooking the interior.
- Crunchy, Fresh Veggies: Avocado and cucumber provide cooling counterpoints to the warm, sweet-glazed salmon.
- Flexible Toppings: The base bowl invites substitution: use whatever vegetables you have, switch out rice for grains, or add pickled ginger, sesame seeds, or nori.
Ingredient List
| Ingredient | Role in Dish | Notes |
|---|---|---|
| Salmon fillet (skin-on) | Protein/main | Skin-on gives crispy texture and savory fat |
| Soy sauce | Base for sauce | Umami and salt |
| Mirin | Sauce | Slightly sweet Japanese rice wine |
| Sake | Sauce | Adds fragrance |
| Sugar | Sauce | Balances soy and acidity |
| Cucumber | Topping | Crunchy, cooling |
| Avocado | Topping | Creamy richness |
| Scallions | Topping | Freshness, mild bite |
| Steamed short-grain rice | Base | Absorbs sauce, provides structure |
Step-by-Step Method
- Make Teriyaki Sauce:
Combine equal parts soy sauce, mirin, and sake in a pan. Add sugar. Simmer for several minutes until thickened and glossy; the sauce should coat the back of a spoon. - Prepare Salmon:
Pat salmon fillets dry and season lightly with salt. Heat a splash of oil in a skillet until shimmering and just beginning to smoke. Place the salmon skin-side down, immediately lower heat to medium-low, and cook undisturbed until the skin is crisp (5–7 minutes). Flip and cook just until the flesh is opaque (1–2 minutes more). - Glaze Salmon:
Pour some teriyaki sauce over the fillets while still in the pan and spoon the sauce over to coat, letting it bubble and thicken further. - Prepare Toppings:
Slice cucumber and avocado. Chop scallions. Prepare rice as per package, keeping it warm. - Assemble Bowls:
Portion rice into bowls. Nestle salmon fillets on top, then add cucumber, avocado, and scallions. Drizzle additional teriyaki sauce if desired. Garnish with sesame seeds or nori if available.
Tips for Success
- Patting salmon dry ensures crisp skin.
- Start with high heat, then immediately lower once the salmon hits the pan; this prevents scorching and overcooking.
- Homemade teriyaki can be kept in a jar for weeks in the fridge; double or triple the recipe for easy meal prep.
- Feel free to substitute salmon with other robust fish, tofu, or chicken, adjusting the cook time accordingly.
- Use rice vinegar or quick pickled cucumbers for added tang if desired.
Ingredient Substitutions and Variations
- Rice: Use brown rice, jasmine rice, quinoa, or even cauliflower rice to suit dietary needs.
- Fish Options: Trout, steelhead, or arctic char provide similar fat and texture profiles.
- Vegetarian Variation: Firm tofu, pressed and seared, works beautifully with teriyaki glaze.
- Toppings: Try thinly sliced radish, edamame, shredded carrots, pickled ginger, or toasted sesame seeds.
- Heat: Add a squirt of sriracha, gochujang, or shichimi togarashi for spice.
Nutritional Benefits
- Salmon: High in omega-3 fatty acids, protein, and vitamin D.
- Avocado: Excellent source of healthy fats, potassium, and fiber.
- Cucumber: Hydrating, low-calorie, adds texture and crunch.
- Homemade sauce: Lower in preservatives and additives compared to store-bought bottled teriyaki.
Make-Ahead and Storage Guide
- Prepare the teriyaki sauce up to one week ahead and store in a sealed jar in the fridge.
- Cooked salmon can be refrigerated for up to two days; gently reheat in a skillet over low heat and glaze with fresh sauce.
- Rice can be batch-cooked and refrigerated; microwave with a splash of water to revive.
- Vegetables and toppings are best prepared fresh for optimal texture and taste.
Serving Suggestions
- Pair with miso soup or a simple green salad for a complete meal.
- Pickled daikon or ginger make excellent palate cleansers.
- Serve with extra sauce on the side for dipping.
Frequently Asked Questions (FAQs)
Can I use bottled teriyaki sauce?
Yes, but homemade teriyaki offers a brighter, more nuanced flavor. Bottled versions tend to be sweeter and less balanced; adjust to taste if using.
What if I don’t have mirin or sake?
Substitute mirin with dry sherry mixed with a pinch of sugar or use white wine. Sake can be replaced with dry vermouth or omitted, though the flavor will be slightly less complex.
Is this recipe gluten-free?
Use gluten-free soy sauce (tamari) and ensure all other ingredients are appropriate for a gluten-free diet.
What others are reading
How do I get perfectly crispy salmon skin?
Dry the salmon thoroughly, use a hot pan and do not move the fillet for several minutes during cooking. Immediate temperature reduction after adding the fish prevents burnt skin and retains moisture.
Can I multiply the recipe for meal prep?
Absolutely! The sauce scales easily, and components can be prepped in advance and assembled as desired throughout the week.
Teriyaki Salmon Rice Bowl Nutrition Table
| Component | Calorie Range* | Main Nutrients | Highlight |
|---|---|---|---|
| Salmon fillet (120g) | 230–250 | Protein, omega-3, vitamin D | Healthy fats, protein |
| Rice (150g cooked) | 210–220 | Carbohydrate, B vitamins | Energy, satiety |
| Teriyaki sauce (2 tbsp) | 30–60 | Sodium, small sugar | Flavor enhancer |
| Avocado (1/4 fruit) | 60 | Good fats, potassium | Creaminess, nutrients |
| Cucumber (50g) | 8 | Vitamins, water | Hydration, crunch |
| *Calorie counts are estimates and vary by brand and preparation. | |||
Quick Weeknight Cooking Tips
- Mise en place: Have all your ingredients measured and prepped before starting for efficient assembly.
- Multitask: Start rice first; prepare sauce while fish cooks.
- Use leftovers: Teriyaki salmon is excellent as a filling for wraps, atop salads, or in sushi rolls the following day.
Customizing Your Bowl
This dish is endlessly adaptable. For a heartier bowl, add a jammy egg or a handful of blanched edamame. Swap in vibrant seasonal vegetables: asparagus in spring, steamed broccoli in winter, or fresh mango for brightness in summer. For crunch, sprinkle fried shallots or roasted seaweed snacks before serving. Don’t hesitate to let your preferences shape the bowl—its beauty lies in both ease and customization.
Conclusion
The easy teriyaki-glazed salmon rice bowl brings together bold flavors and simple techniques for a meal that sings with contrast: crisp fish meets sticky glaze, fresh vegetables counter sweet and savory sauce, creamy avocado balances tender rice. Whether you stick to tradition or riff with whatever’s in your fridge, this Japanese-inspired donburi is built for convenience and maximum freshness every time.
References
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