Oh, if you’re anything like me, you know how hard it is to keep things feeling calm when life starts speeding up! We all want that delicious, healthy meal at the end of the day, but who has the energy to whip up something complicated?
That’s why I’m so thrilled to share my absolute favorite fix: these incredible Teriyaki Salmon Bowls. They are perfectly balanced, sweet and savory, and they truly feel like a treat, even on the busiest Tuesday night.
I remember the first time I made these in my tiny apartment kitchen. It was one of those chaotic weeks where I felt completely drained, and I was craving something healthy yet deeply satisfying. As I chopped the vibrant vegetables and smelled that sweet-salty aroma of the teriyaki marinade wafting from the pan, I felt this unexpected wave of calm wash over me. Seriously! Each ingredient just seemed to come alive, reminding me that cooking could be a unique form of self-care.
When I finally took that first bite, the flavors just danced on my palate, and I instantly knew I had found a meal that didn’t just fuel my body but actually soothed my soul. Now, Teriyaki Salmon Bowls are my go-to when I need that mindful, fulfilling meal that brings both comfort and vitality right back into my kitchen. Trust me, you need this recipe in your life!
Why You Will Love Making Teriyaki Salmon Bowls
Seriously, these bowls hit every target you could want. They are fast, they taste exactly like that perfect sweet savory balance you crave, and they make sticking to healthy eating feel like zero effort. I mean, who doesn’t want a complete, delicious, and Balanced Dinner ready to go?
- They’re super speedy! Total time is only 60 minutes, but the salmon cooks in just 10 minutes—hello, weeknight win!
- The flavor combination is just stunning; it’s rich, glazed, and completely satisfying.
- This recipe makes putting together a nutritious Meal Prep routine incredibly easy.
Essential Equipment for Perfect Teriyaki Salmon Bowls
You don’t need a kitchen full of fancy gadgets for these Teriyaki Salmon Bowls, which is another win in my book! We’re keeping it simple so you can focus on that amazing sweet savory glaze, not a sink full of dishes.
Grab just these three main things:
- A small bowl for whisking up that spicy mayo—it’s too tasty to skip!
- A small saucepan for gently simmering that beautiful teriyaki marinade until it thickens up just right.
- A sturdy baking sheet to lay out your salmon pieces.
Now, here’s my little secret for making sure cleanup is a total breeze: always line that baking sheet with parchment paper. You can find a link for some of my favorite one-pan cleanup tricks right here. It slides right off, leaving you with virtually no scrubbing needed. That means more time savoring this healthy meal!
Gathering Ingredients for Your Teriyaki Salmon Bowls
Okay, ingredient prep is where the magic starts! Seriously, taking the time to organize everything before you start cooking is the secret to keeping your kitchen calm and your stress levels low. It helps you really appreciate how those amazing components come together to make one fantastic, healthy dish. I always make sure I have my little lists ready, especially for the three separate sections of this recipe. If you want some quick inspiration for other fast recipes, you can check out my list of 5-ingredient dinners that never fail!
For the Sriracha Mayonnaise
First up, we are mixing the creamy, spicy drizzle. You just need a small bowl for this component. Whisk together ⅓ cup of mayonnaise, 3 tablespoons of Sriracha—adjust that if you’re a little spice-shy!—and 3 tablespoons of sweetened condensed milk. That condensed milk is such a little secret weapon for perfect texture, trust me on that one!
For the Teriyaki Marinade
This is where we build that gorgeous sweet savory flavor profile that coats the salmon so beautifully. You’ll need ½ cup of soy sauce and ¼ cup of brown sugar. Don’t forget the flavor boosters: 2 teaspoons of grated ginger and 2 cloves of garlic, all minced up finely. We finish this with ¼ cup of mirin to give it that authentic touch of sweetness!
For the Salmon and Assembly
Now for the main event and all those fresh bits that make this a genuinely Balanced Dinner! You need 2 pounds of center-cut Atlantic salmon, skin removed and cut into nice 1½ inch pieces—don’t cut them too small or they might dry out! For the base, we use 4 cups of cooked long-grain white rice. Then we layer on the freshness: 1 cup of thinly sliced cucumber, 1 medium Hass avocado, and 1 cup of shelled edamame. We finish it all off with 2 thinly sliced green onions for color and a sprinkle of 1 teaspoon of toasted sesame seeds.
Step-by-Step Instructions for Teriyaki Salmon Bowls
This is where we go from an ingredient list to a dazzling dinner! Don’t let all the components scare you; we handle them one at a time. My big piece of advice here is patience, especially with the sauce—it’s worth the extra few minutes!
If you’re looking for ways to streamline your future cooking, I talk all about keeping things goof-proof, even when cooking poultry, over here. But seriously, just follow my lead on these steps, and dinner is done! For more inspiration on these amazing fish bowls, you can check out a version of these Teriyaki Salmon Bowls, too!
Preparing the Sriracha Mayonnaise and Marinade
First, grab that small bowl for the mayo. Just whisk the mayonnaise, Sriracha, and that sweet condensed milk together with just 2 tablespoons of water until everything looks happy. Cover it and put it somewhere safe!
Next, the teriyaki! In your saucepan, mix the soy sauce, brown sugar, mirin, ginger, and garlic. Heat this gently until the sugar melts away—about ten minutes. Then, whisk that cornstarch slurry (cornstarch with cold water) into the simmering sauce until it gets thick and coats your spoon. This is important: always let the teriyaki marinade cool completely before adding the salmon. If you skip cooling it, you’ll actually start poaching the fish instead of marinating it, and we want that lovely texture!
Marinating and Baking the Salmon for Teriyaki Salmon Bowls
Once the sauce is cool, arrange your salmon pieces in a container and pour that amazing marinade over them. Let them soak up the flavor for at least 15 minutes, but honestly, 30 minutes is better if you can swing it. If you have time for overnight marinating, even better!
When you’re ready to cook, preheat your oven to 400ºF (200ºC). Pop the salmon pieces onto a baking sheet lined with parchment—easy cleanup, remember? Bake them for just about 8 minutes. That’s fast! Check them; they should be beautifully flaky but definitely not dried out. We don’t want that!
Assembling Your Flavorful Rice Bowls
Time for the best part: building those gorgeous Rice Bowls! Start with a generous scoop of your cooked white rice in each bowl—that’s our cozy base.
Now, layer everything on! Place your flaky, warm salmon pieces right on top. Arrange the fresh cucumber slices, the creamy avocado slices, and those bright green edamame around the salmon. Drizzle that rich teriyaki sauce all over everything. For the final punch of flavor and color, garnish generously with thinly sliced green onions and a sprinkle of toasted sesame seeds. Now go grab a fork!
Tips for Making Perfect Teriyaki Salmon Bowls
I’ve made this dish what feels like a hundred times in my kitchen, and over the years, I’ve learned a few little tricks. Because we want these Teriyaki Salmon Bowls to be your new favorite healthy dinner, I want to share the things that make the biggest difference between a good bowl and a *wow* bowl!
First, let’s talk about the salmon itself. Grab that center-cut Atlantic salmon, please! It holds up so much better during baking. Remember how I stressed cutting it into 1½-inch pieces? That size is key because thick pieces stay moist while the edges get that nice little caramelization. Don’t be tempted to swap it for those flimsy tail pieces if salmon quality is your concern!
When you bake the salmon, you absolutely cannot overcrowd the sheet pan—I see people do this all the time, and it just steams the fish instead of roasting it nicely. If you have to use two pans, use two pans! We need that space so the heat circulates and cooks everything evenly. If you struggle with deciding which proteins to use, I put together some notes on making dinner ideas foolproof right here.
Finally, to nail that perfect sweet savory glaze: make sure you let that marinade cook down in the saucepan until it really coats the back of a spoon, but *then* you must let it cool! If you pour warm or hot sauce over the raw salmon while marinating, you’ve ruined the texture before it even hits the oven. A slow-simmered, completely cooled marinade brings out the best depth of flavor in the glaze when it bakes.
Meal Prep Strategies for Teriyaki Salmon Bowls
Okay, this is my favorite topic because these Teriyaki Salmon Bowls are truly built for people who love efficiency! If you think about it, the total time commitment is only 60 minutes, and you just ate a gourmet-tasting meal. But for the days when 60 minutes is too long, prepping ahead is the key to unlocking those lightning-fast lunches you see advertised!
The secret here is separation. You don’t just toss everything into one big container and pray it survives the week. No way! We want those fresh veggies to stay crisp for our Rice Bowls later.
Here’s my system for getting ahead:
- The Sauce Storage: Make both the Sriracha Mayo and the Teriyaki Marinade ahead of time. Both store beautifully in airtight containers in the fridge for up to a week. Trust me, having that sweet and spicy glaze ready to go is a lifesaver.
- The Base and Protein: Cook all your rice at once. Cook *all* your salmon pieces, too, following those baking instructions carefully. Store the cooked rice and the cooked, cooled salmon separately.
- The Fresh Stuff: Keep the cucumber, avocado, and edamame completely separate and dry. Slice the avocado right before you eat if you are meal prepping for more than two days, or toss it lightly with lemon juice if you prep it earlier.
When it’s time to eat, just grab a portion of each container, assemble your bowl, and maybe warm the salmon and rice slightly if you prefer warm food. It makes those busy weeknights feel like you hardly lifted a finger. For more great ideas on planning meals ahead of time, check out my tips on chicken meal prep strategies for busy weeknights!
Variations on Classic Teriyaki Salmon Bowls
I absolutely love that these Teriyaki Salmon Bowls are so flexible! Life changes, diets change, and sometimes you just run out of what you thought you had in the pantry. That’s okay! Part of mindful cooking is knowing how to pivot without sacrificing flavor. Even though I adore the classic rice base, these bowls shine when you swap things up. Here are a few simple ways I change things up when I need a different vibe or need to adapt to what I have on hand. You can find tons of other meal ideas over on my main recipe page if you need inspiration after this!
Switching Up the Grain Base
If you are trying to cut back on grains or just want a lighter meal, the rice is the first thing that goes! The best, easiest swap is using cauliflower rice. It soaks up the teriyaki glaze beautifully, and it keeps the texture completely satisfying without all the extra carbs. Just make sure you steam or sauté your cauliflower rice separately until it’s tender before layering it in your bowl.
Another great option is using quinoa if you want a more protein-forward base. It gives the bowl a nuttier flavor that pairs wonderfully with the richness of the salmon. Use it exactly as you would the white rice—just cook it up!
Adding Green Layers for Extra Power
While the cucumber is lovely and cool, sometimes I want something warmer or more nutrient-dense in my Rice Bowls. My favorite way to do this is by throwing in some steamed broccoli florets or crispy Brussels sprouts right alongside the rice.
If you want to eat this cold for an easy Meal Prep lunch, skip the warm veggies and add some chopped kale or spinach right underneath your salmon. The heat from the fish slightly wilts the greens, which I think is delicious, and you get a massive boost of vitamins in every bite. It really helps make this feel like such a complete and Balanced Dinner.
Turning Up the Heat or Sweetness
This is all about tailoring that sweet savory profile to your mood. If you want more heat than the Sriracha mayo provides, try adding a tiny pinch of red pepper flakes directly into your teriyaki marinade while it simmers on the stove. Just a pinch is all you need!
On the flip side, if you want it sweeter or zestier, try mixing a teaspoon of orange zest into the marinade right before you take it off the heat. The citrus really brightens up the entire bowl and complements the richness of the salmon perfectly. It’s such a small change, but wow, does it make a difference!
Frequently Asked Questions About Teriyaki Salmon Bowls
I know you might have a few questions swirling around, just like I did when I first started experimenting with these! It’s all about making these Teriyaki Salmon Bowls fit perfectly into your life, whether you’re rushing through a Tuesday or settling in for a relaxing Sunday meal. Here are the things folks ask me most often about these delicious Rice Bowls.
Can I cook the salmon in an air fryer instead for my Teriyaki Salmon Bowls?
Oh yes, you absolutely can! The air fryer is fantastic for getting a nice crisp exterior quickly. If you go that route, make sure your air fryer is preheated to about 380ºF. Since the salmon pieces are small, they usually only need 6 to 8 minutes. Keep an eye on them, though—that air circulates so fast, you don’t want to go even one minute too long, or you’ll lose that perfect flaky texture we love!
How long can I store leftover Teriyaki Salmon Bowls components?
If you’re doing your Meal Prep right, you’ll store the components separately, as I explained earlier. When stored in airtight containers, the cooked salmon and the teriyaki sauce both keep beautifully in the fridge for up to three days. The rice keeps well too! The only thing I advise against storing for longer than a day is the avocado, as it just goes brown too quickly, even if you try to protect it.
What is the best way to achieve a truly sweet savory flavor in the marinade?
That gorgeous sweet savory balance comes from leaning into both the brown sugar and the mirin! Don’t skimp on the mirin; it adds a specific kind of subtle sweetness that soy sauce alone just can’t replicate. When you simmer the marinade, letting that brown sugar dissolve completely thickens the sauce so it clings perfectly to the salmon. That combination is the magic—it creates that wonderful glaze when baked!
Understanding the Nutrition in These Teriyaki Salmon Bowls
If you’re trying to keep things healthy while still enjoying big, bold flavors, you’ll be happy to hear about the nutrition packed into every one of these Teriyaki Salmon Bowls. Since we’re focusing on a Balanced Dinner here, we load up on fantastic protein from the salmon and good fats, which helps keep us feeling full long after we finish eating. It’s amazing how such a flavorful meal can actually support your wellness goals!
Based on the ingredients for one serving, here are the general estimates, but remember this is a guideline! If you use extra rice or load up on avocado, these numbers will shift just a tiny bit. If you’re trying to lower carbs, I shared some great ideas for low-carb substitutions that you might enjoy!
Here’s what you can generally expect in one amazing bowl:
- Calories: Around 942 kcal
- Protein: A solid 59 grams! That salmon really delivers.
- Fat: Approximately 40 grams (a good chunk of that healthy fat from the fish!)
- Carbohydrates: Around 86 grams (Keep in mind most of this comes from your base rice serving!)
See? It hits all the marks for feeling satisfied! You’re getting tons of protein and still enjoying that wonderful sweet glaze because of the sugar; that’s the trade-off for that amazing sweet savory profile. This is why planning your portions helps so much when you’re doing Meal Prep. It’s all about balance, friends!
Share Your Experience Making Teriyaki Salmon Bowls
And just like that, we’ve gone from chaotic weeknights to having these gorgeous, incredibly flavorful Teriyaki Salmon Bowls ready to eat! I truly hope you felt that sense of calm and satisfaction I get whenever I assemble mine.
Now that you’ve made it—I want to hear everything! Did you feel that incredible balance of sweet savory hitting your palate? What was your absolute favorite part of the process? Was it mixing that spicy mayo, or watching the salmon glaze in the oven?
Please, please leave a comment below and let me know what you thought. A rating helps other busy folks find this recipe, and honestly, hearing from you keeps my creativity flowing!
If you snap a picture of your beautiful Rice Bowls, tag me on social media! I absolutely love seeing how you customize these or how they fit into your healthy routine. Knowing this recipe supports your wellness journey means the world to me. For more insight into my philosophy on mindful cooking, you can read all about me over on my About Page. Happy cooking, and thank you for making this recipe with me!
Teriyaki Salmon Bowls
Ingredients
Equipment
Method
- For the sriracha mayonnaise: In a small bowl, whisk together the mayonnaise, Sriracha, and condensed milk with 2 tablespoons of water until combined. Cover and set aside.
- For the teriyaki marinade: Combine the soy sauce, brown sugar, mirin, ginger and garlic in a small saucepan. Simmer over medium-low heat until the sugar dissolves, about 10 minutes.
- In a small bowl combine the cornstarch with ¼ cup cold water. Whisk the mixture into the simmering marinade. The sauce should become thick enough to coat the back of a spoon. Remove the marinade from heat and let it cool completely.
- For the salmon and assembly: Arrange salmon in a large container and cover with marinade. Refrigerate for 15 to 30 minutes or up to overnight.
- Preheat the oven to 400ºF (200ºC). Remove the salmon from the marinade and arrange the pieces on a parchment paper-lined baking sheet in an even single layer. Bake the salmon until just cooked through and flakey, about 8 minutes.
- Divide cooked rice among serving bowls. Top each with pieces of salmon, slices of cucumber, avocado and edamame. Drizzle the sauce over top. Garnish with green onions and sesame seeds and serve immediately.
Nutrition
Notes
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Mindfulness & Emotional Wellness Specialist
I never thought I’d leave my career as a corporate litigation attorney, but a panic attack in a courthouse bathroom changed everything. After struggling with emotional eating for over a decade—starting in college and getting worse through the stress of law school—I realized that no diet could fix what was really going on inside me.
My breakthrough came through mindfulness meditation training. Working with Jon Kabat-Zinn’s protocols, I discovered that my relationship with food reflected deeper patterns of anxiety and perfectionism that I’d been avoiding for years. That’s when I understood that sustainable eating changes require internal transformation, not just external rules.
Now I treat meal preparation as meditation practice. My “Mindful Kitchen” workshops help people transform ordinary cooking into opportunities for self-awareness and emotional healing. I’ve developed over 180 recipes designed for slow, mindful preparation—complex enough to keep you present, simple enough not to overwhelm your nervous system.
I believe food becomes medicine when we approach it with presence rather than reactivity. The kitchen can be our monastery if we choose to enter it with reverence.