Do you love Teriyaki Salmon Bowls? Learn how to make a perfect Teriyaki Salmon Bowl in under 30 minutes! Teriyaki Salmon Bowls (also called Buddha Bowls) are easy to prepare, nutritious, and so tasty! Serve the Teriyaki-glazed Salmon over Jasmine rice, brown rice, or Creamy Coconut Rice, then add your favorite veggies!
Recently, while visiting my daughter in San Diego, we decided to get into the kitchen and come up with something new and delicious for dinner. Nena used sashimi-grade salmon, which she chopped raw and mixed into her rice with avocado and chunks of cream cheese. She said it was amazing.
Personally, I've never enjoyed eating raw fish. Instead, I cooked my salmon in a skillet and added a sauce that I made using teriyaki sauce, rice wine vinegar, fresh garlic, honey, and chili paste. I added some veggies to make one tasty Teriyaki Salmon Bowl!
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🧐 Why This Recipe Works
Teriyaki Salmon Bowls are not only amazingly delicious, but they pack 40 grams of protein in each bowl! Although the rice makes this dish high in carbs as well, you can make the recipe healthier by using brown rice, eating a smaller portion of white rice, or using a healthier grain, say bulgur, for example.
I love the adaptability of this recipe. For example, you can substitute chicken, beef, or tofu for the salmon. You can switch up the grains and the veggies too. Try asparagus, peas, mushrooms, or cauliflower instead of carrots and broccoli.
🛒 What You Need to Make This Recipe
🔖 Recipe Ingredients And Substitutions
- Salmon — 10 ounces of fresh salmon is used in this recipe. You do not need sashimi-grade salmon since the salmon will be cooked. If you prefer larger portions, plan accordingly.
- Rice — Although the recipe calls for jasmine rice, you can substitute sushi rice or brown rice instead. To keep the carbs down, substitute with cauliflower rice.
- Chili Paste — Chili paste is loaded with flavor, but if you prefer milder food use less than the recipe calls for or leave it out entirely. Or serve the salmon bowls with Sriracha on the side.
- Sesame Seeds — White or black sesame seeds can be used in this recipe or a combination of the two.
- Rice Vinegar — Rice vinegar is used in the sauce. If you need to substitute, use white wine vinegar instead.
- Ginger — Freshly grated ginger can be used instead of ginger powder.
- Garlic — I like to use fresh garlic instead of bottled. You can either crush the garlic or sliver it. If you need to, substitute with ¼ teaspoon garlic powder.
- Vegetables and Toppings — The vegetables you add are a matter of preference. The recipe calls for carrots and broccoli, but you can also add seaweed, salmon roe, cucumbers, avocado, or whatever you prefer.
🍲 How to Make Teriyaki Salmon Bowls
Step 1 | Prepare Rice
Heat oil in a small saucepan. Add sesame seeds and toast until fragrant.
Next, wash and drain the rice, then add it to the saucepan. Stir to coat the rice with sesame oil before adding water and salt. Stir to combine. Bring to a boil over medium heat, then cover and simmer over very low heat for 20 minutes.
Tip: Stir rice halfway through the cooking time.
Step 2 | Mix Sauce Ingredients
While the rice is cooking, whisk teriyaki sauce, honey, rice wine vinegar, and chili paste into a small bowl or measuring cup. Add crushed garlic, ginger powder, cornstarch, and water. Whisk until smooth and set aside until needed.
Step 3 | Steam Vegetables
Pour ¼ cup of water over the broccoli and carrots. Microwave for 2 minutes or steam until still firm and slightly crunchy. Drain the water and set the vegetables aside until needed.
Step 4 | Cook Salmon
Toss salmon with sesame oil, then sear in a heated skillet. Carefully turn the cubed salmon with tongs until the salmon begins to cook (approximately 2 minutes).
Step 5 | Add Sauce and Vegetables
Pour sauce into the pan and spoon over the salmon for 1 minute. Add steamed vegetables and cook for an additional minute or until the salmon is cooked through.
Tip: If the sauce gets too thick, you can thin it by adding additional water.
🍽 How to Serve Teriyaki Salmon Bowls (Buddha Bowls)
Divide the rice between 2 bowls and top with Salmon and vegetables. Drizzle sauce over each bowl and sprinkle with toasted black sesame seeds. Enjoy your Teriyaki Salmon bowls!
Looking for other delicious salmon recipes? Be sure sure to check out this Blackstone salmon recipe from Lara at LaraClevenger.com!
🤷🏻♀️ Recipe FAQs
Teriyaki Salmon is fantastic when served over rice and garnished with sesame seeds and your favorite raw or roasted vegetables. Some popular veggies options include broccoli, edamame, carrots, cucumbers, and green onions.
A four-ounce salmon fillet has 180 calories. Once basted with teriyaki, the calories increase to approximately 230 calories. The calories fluctuate based on how much teriyaki sauce is used and if it's store-bought or homemade.
👩🏼🍳 Pro Tips
- To make your Buddha Bowl even healthier, serve the salmon over brown rice or quinoa.
- Another option is to bake the salmon instead of preparing it in a skillet. To do this, bake the basted or marinated salmon in a 400 oven for approximately 15 minutes.
- Salmon Bowls are sometimes garnished with shredded cabbage. Instead of plain shredded cabbage, try adding my healthy Oil and Vinegar Coleslaw instead.
- Other great vegetable options include edamame beans, sliced avocado, shredded raw carrots, and sliced cucumbers.
🍗 Related Recipes
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📖 Recipe
How to Make A Perfect Teriyaki Salmon Bowl
Ingredients
Rice Bowls
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 cup jasmine rice
- 1 teaspoon salt
- 1¼ cups water
Sauce
- ⅓ cup Teriyaki sauce
- 1½ tablespoon honey
- 2 tablespoon rice wine vinegar (unseasoned)
- 1½ tbs chili paste (Sambal Oelek)
- 2 cloves garlic (crushed)
- ½ teaspoon ginger powder
- 1 tablespoon cornstarch
- 3 tablespoon water
Salmon/Toppings
- 1 cup broccoli florets
- 1 cup baby carrots (sliced in half lengthwise)
- 10 ounces salmon (cubed in 2" chunks)
- 1½ tablespoon sesame oil
- 1 tablespoon black sesame seeds (toasted)
Instructions
Rice
- Heat oil in a small saucepan. Add sesame seeds and toast until fragrant.
- Next, wash and drain the rice, then add it to the saucepan. Stir to coat the rice with sesame oil before adding water and salt. Stir to combine. Bring to a boil over medium heat, then cover and simmer over very low heat for 20 minutes. Stir halfway through the cooking time.
Sauce
- While the rice is cooking, whisk teriyaki sauce, honey, rice wine vinegar, and chili paste into a small bowl or measuring cup. Add crushed garlic, ginger powder, cornstarch, and water. Whisk until smooth and set aside until needed.
Steam Vegetables
- Pour ¼ cup of water over the broccoli and carrots. Microwave for 2 minutes or steam until still firm and slightly crunchy. Drain the water and set the vegetables aside until needed.
Cook Salmon
- Toss salmon with sesame oil, then sear in a heated skillet. Carefully turn the cubed salmon with tongs until the salmon begins to cook (approximately 2 minutes).
- Pour sauce into the pan and spoon over the salmon for 1 minute. Add steamed vegetables and cook for an additional minute or until the salmon is cooked through.
How to Serve
- Divide the rice between 2 bowls and top with Salmon and vegetables. Drizzle additional sauce over each bowl and sprinkle with toasted black sesame seeds. Enjoy your Teriyaki Salmon bowls!
Notes
- To make your Buddha Bowl even healthier, serve the salmon over brown rice or quinoa.
- Another option is to bake the salmon instead of preparing it in a skillet. To do this, bake the basted or marinated salmon in a 400 oven for approximately 15 minutes.
- Salmon Bowls are sometimes garnished with shredded cabbage. Instead of plain shredded cabbage, try adding my healthy Oil and Vinegar Coleslaw instead.
- Other great vegetable options include edamame beans, sliced avocado, shredded raw carrots, and sliced cucumbers.
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