Teriyaki Salmon Bowls Recipe

Did somebody say salmon? No, just me, okay. Well, SALMON. Teriyaki salmon bowls. Nutritious and delicious. super delicious. Did I mention they're so delicious? Yeah, they are.

I love making these. They're another quick family dinner meal idea that doesn't disappoint and even better, yet again, they're so easy to whip up. I make these in less than half an hour - including cooking time! That's amazing for someone like myself, a busy mom of two. I don't always have time to cook something for hours and hours. Some times I get hangry and I want to eat now. Well, this is the dinner I make when I want to eat now, but I also don't want to eat all beige everything. 

Just look at how bright and vibrant the dish is. It's so colourful and bright. It makes my eyes happy as soon as I see it.


Teriyaki Salmon Bowls Recipe


  • 1 sliced cucumber or a bunch of the mini ones (whatever you like)
  • ¼ cup shredded carrots (per bowl)
  • ½  avocado (per bowl)
  • 1 large fillet of salmon (about half a pound)
  • 2 cups cooked short grain rice (basmati works fine too)
  • sesame seeds to season
  • sesame oil to finish
  • green onion/scallions chopped to garnish

For the teriyaki sauce:

  • ¼ cup ketchup
  • ¼ cup rice vinegar
  • ¼ cup sugar
  • 2 tbsp soy sauce (I use low sodium)
  • 3 cloves garlic, crushed or minced
  • 1 inch ginger, minced or crushed
  • 1 dash Maggi (comes in the international section, it's a flavouring)
  • 1-2 tbsp sesame oil

Bring to a boil and then simmer in a small sauce pan.

  1. Preheat oven to 350F or 180C. Line a baking sheet with foil and simply drizzle a little soy sauce over the salmon before placing in the oven to cook.
  2. While that's cooking, put together the sauce and let it simmer.
  3. You can cook rice at the same time according to directions on package.
  4. Once rice is cooked, you can assemble the bowls. Start with the rice. This is optional, you can season it with rice vinegar and some sugar (¼ cup rice vinegar and 1 tbsp sugar)
  5. Layer on the cucumber, carrots, avocado and any other veggies you'd like to add. Some times I add in some pickled raddish or fresh sprouts.
  6. The salmon should cook for roughly 15-20 mins. I test it with a fork to my desired doneness. I recommend 145F inner temp.
  7. Once it's cooked, pull from the oven safely and coat with the teriyaki sauce before placing into bowl.
  8. Top with the chopped scallions, sesame seeds and a little sesame oil and enjoy! Bon appetite.