Teriyaki Salmon Bowl
Elevate your lunch game with this vibrant Teriyaki Salmon Bowl. Packed with omega-3-rich salmon, creamy avocado, and protein-packed edamame, this dish is as nourishing as it is delicious—perfect for fueling your day.
The sweet, tangy marinade of sweet chili, soy sauce, and sesame oil infuses the salmon with irresistible flavor. Paired with sticky rice and crispy nori sheets, each bite delivers a delightful balance of textures and tastes.
Simple and quick to prepare, this recipe is ideal for busy days when you want something wholesome without sacrificing flavor. It’s a fresh, feel-good meal that satisfies every time.
Teriyaki Salmon Bowl Ingredients
- Salmon Fillets – The star of the dish, these tender chunks soak up the sweet and savory marinade, delivering rich, omega-3-packed bites.
- Sweet Chili Sauce – Adds a touch of heat and sweetness, balancing the flavors beautifully.
- Soy Sauce – Brings a savory depth to the marinade, enhancing the umami in every bite.
- Ginger – Fresh and fragrant, it brightens the dish with a zesty kick.
- Sticky Rice – The perfect base, its soft and chewy texture pairs harmoniously with the bold flavors.
- Avocado – Creamy and smooth, it adds a refreshing contrast to the tangy salmon.
- Edamame – Vibrant and protein-packed, offering a delightful crunch to complete the bowl.
Recipe Tips
- Maximize Marinade Flavor
For an even more flavorful dish, allow the salmon chunks to marinate in the sauce for 15-20 minutes before baking. This extra time ensures the sweet chili, soy, and sesame flavors deeply penetrate the fish. - Perfect Rice Every Time
While microwaveable sticky rice is convenient, you can elevate the texture and flavor by using freshly steamed sushi rice. Add a splash of seasoned rice vinegar after cooking to give the rice a subtle tangy sweetness that pairs beautifully with the salmon. - Customizable Add-Ins
Add color and crunch by tossing in shredded carrots, cucumber ribbons, or pickled radishes. These fresh vegetables not only enhance the dish visually but also balance the rich flavors of the salmon and avocado.
What to Serve with Teriyaki Salmon Bowl
- Miso Soup
A warm bowl of miso soup with tofu and scallions complements the savory-sweet flavors of the teriyaki salmon. Its umami notes enhance the meal without overpowering it. - Seaweed Salad
A refreshing seaweed salad offers a slightly tangy contrast to the richness of the salmon and avocado, adding a delightful crunch and an extra serving of greens. - Green Tea
Serve this bowl with a cup of hot green tea to cleanse the palate. The subtle bitterness of the tea perfectly balances the sweetness of the teriyaki glaze.
FAQ
1. Can I use frozen salmon for this recipe?
Yes, frozen salmon works well. Be sure to thaw it completely in the refrigerator and pat it dry before marinating and cooking.
2. Can I prepare this dish ahead of time?
The components can be prepped ahead, but it’s best to assemble the bowls fresh. Keep the salmon and rice separate from the avocado to maintain freshness.
3. What can I use instead of sticky rice?
You can substitute sticky rice with jasmine rice, quinoa, or cauliflower rice for a low-carb option. Adjust the seasoning as needed to complement the base.
4. How do I store leftovers?
Store leftover salmon and rice in an airtight container in the refrigerator for up to two days. Add fresh avocado and nori just before serving to retain texture and flavor.
Teriyaki Salmon Bowl
Ingredients
- 2 skinless salmon fillets diced (Morrisons Market Street recommended)
- 2 tablespoons light soy sauce
- 2 tablespoons sweet chili sauce
- 1 teaspoon sesame oil
- 10 g fresh ginger finely grated
- 1 avocado peeled, pitted, and sliced
- 150 g shelled edamame beans
- 250 g pouch of microwaveable sticky rice
- Salted nori sheets for serving
- Salt and black pepper to taste
Instructions
- Preheat your oven to 190°C (170°C fan) or Gas Mark 5. Line a deep baking dish with parchment paper, and arrange the salmon chunks inside. Lightly season the salmon with a sprinkle of salt and black pepper.
- In a small mixing bowl, combine the sweet chili sauce, sesame oil, soy sauce, and grated ginger. Add 1 tablespoon of water and stir thoroughly to create a smooth marinade. Pour this mixture over the salmon pieces, ensuring they are well coated. Bake in the preheated oven for approximately 10 minutes, or until the salmon is cooked through and slightly golden.
- As the salmon nears completion, heat the sticky rice following the instructions on the packaging. Divide the warmed rice between two serving bowls. Arrange the avocado slices, edamame, and cooked salmon on top.
- Using a brush or spoon, drizzle any leftover marinade from the baking dish over the salmon to enhance its flavor. Serve immediately, accompanied by crispy nori sheets for scooping.
