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    You Are Here Home » Entree Recipes

    Published: Nov 18, 2021 Updated: Nov 18, 2021 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    How to Make A Perfect Teriyaki Salmon Bowl

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    Teriyaki Salmon bowl pin

    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!

    teriyaki salmon bowl (Buddha bowl) on a white and gray cloth napkin
    Teriyaki Salmon Bowl topped with diced chives and black sesame seeds

    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!

    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

    labeled rice ingredients
    sauce ingredients, labeled
    Teriyaki salmon bowl (Buddha bowl) ingredients, labeled

    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.

    • oil and sesame seeds in a pot
    • sesame seeds being toasted in oil

    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.

    • rice being washed in a a blue strainer
    • rice being stirred in a pot
    • water being added to a pot of rice
    • pot of rice

    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.

    • frozen veggies in a cup
    • steamed veggies in a cup

    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 4 | 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.

    • salmon cooking in sauce for teriyaki salmon bowl
    • salmon covered in sauce for Buddha bowl
    • salmon, broccoli, and carrots in sauce for teriyaki salmon bowl

    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!

    teriyaki salmon bow on a white (Buddha bowl) and gray napkin
    Teriyaki Salmon Bowl (Buddha Bowl) with vegetables

    Recipe FAQ's

    What goes with Teriyaki Salmon?

    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.

    How many calories is Teriyaki Salmon?

    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.

    Expert 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.
    Teriyaki Salmon bowl

    Related Recipes

    • Tom Kha Gai (Thai Coconut Chicken Soup)
    • Vietnamese Spring Rolls Recipe
    • Filipino Pork Adobo
    • Grilled Boneless Chicken Thighs

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    close up of a teriyaki salmon bow

    How to Make A Perfect Teriyaki Salmon Bowl

    Learn how to make a delicious Teriyaki Salmon Bowl in under 30 minutes. A simple recipe, even a novice can master!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: Asian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 2 servings
    Calories: 1013kcal
    Author: Hilda Sterner

    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.

    Nutrition

    Serving: 1serving | Calories: 1013kcal | Carbohydrates: 127g | Protein: 40g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 1847mg | Fiber: 9g | Sugar: 33g
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