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Teriyaki Salmon Rice Bowl – Oh Sweet Basil

Tender chunks of teriyaki glazed salmon over a bed of fluffy rice topped with a sweet chili mayo, and you can add whatever toppings you want! These Quick and Healthy teriyaki salmon rice bowls will be your new favorite dinner!

Our daughter is really trying to learn to like fish and I’m secretly trying to as well. I rarely tell our kids that I don’t like something because I don’t want to hold them back, but seeing as how some seafood is hard for me to gag down, well it’s pretty obvious how I feel about it. The other day I was checking out Oshen Salmon and trying to decide if I should give it a whirl when the image of teriyaki salmon burst into my mind.

If ever you don’t like something, put a sauce on it.

And the funny thing is, I’m actually really starting to love salmon!!

 

So, friends, yay or nay to more salmon recipes?

I’ve mentioned before that I am not a sushi lover. Cade loves it, but I just can’t get behind it. If you’re like me, then this bowl is a great compromise! It has a lot of the signature sushi flavors (rice, salmon, a sweet chili mayo, sesame seeds, cucumber), but without the fish being raw and no seaweed. Winning! Though you can add seaweed on the side if you’re into that sort of thing! 🤢

When all is said and done, this salmon rice bowl is perfect for lunch or dinner and hey, maybe it will even sway you into the world of seafood like it is for me. Kind of, I’m still not behind oysters!

 

What is a Salmon Rice Bowl?

We love rice bowls in our family! Have you tried our cilantro lime chicken burrito bowl?? Or our honey mustard spinach and artichoke rice bowl? So delicious! I figured we couldn’t go wrong with a salmon bowl!

A salmon bowl is a combination of cooked salmon on top of fluffy rice (you can use any type of rice you want) with fresh veggies and toppings of your choice. For this salmon bowl, we have put an Asian twist on it with teriyaki and a sweet chili mayo sauce.

Ingredients for Teriyaki Salmon Rice Bowls

For the Salmon

  • Salmon Filets – I went with Oshen salmon for this recipe, but you could grab whatever salmon you like.
  • Avocado or Vegetable Oil – used to cook the salmon and keep it from sticking to the pan
  • Teriyaki Sauce – we love to make teriyaki sauce from scratch, but you can definitely used store bought

a photo of bite size chunks of teriyaki glazed salmon topped with minced cilantro and chopped scallions.

 

 

For the Sweet Chili Mayo

  • Kewpie Mayonnaise or Regular Mayo – Kewpie is a Japanese mayonnaise that I can find at regular grocery stores now, but if you can’t find it, regular mayo works just fine.
  • Sweet Chili Sauce – any brand works greats and if you want to add a little heat to the mayo, you can add a squirt of sriracha too

a photo of a kewpie mayonnaise and a bottle of sweet chili sauce.

 

a photo of a small white bowl with mayonnaise and sweet chili sauce it in sitting side by side and not mixed yet.

 

Toppings

  • Scallions – I just rough chop the scallions. They add such great flavor and a pop of freshness.
  • Sesame Seeds – I like to use a combination of golden sesame seeds and black just for color, but you can use any type of sesame seeds you want.
  • Edamame Beans – I grab the frozen, already shelled edamame and just cook them first.
  • Cucumbers – I prefer mini cucumbers or English cucumbers so that the skin can be left on.
  • Avocado – adds a rich creaminess to the bowl but is totally optional and can be swapped for other toppings if you want

a photo of a small bowl of a creamy sauce with a spoon sticked into it. it is sweet chili mayo.

 

For the Rice

  • Wild or Brown Rice – I love the flavor that wild rice and brown rice bring to the bowl, but you could go with whatever rice you want.
  • Water – follow the package directions for how much water to use to cook the rice
  • Rice Vinegar – adds flavor and bright tang to the rice
  • Salt – adds flavor
  • Brown Sugar – adds a little hint of sweetness to the rice

The measurements for each ingredient can be found in the recipe card at the end of the post. I’ve also included suggestions for other possible toppings below. You can really make these salmon rice bowls exactly to your liking.

a photo of separate bowls small bowls with all the ingredients for teriyaki salmon bowls including teriyaki salmon bites, fluffy wild rice, sliced avocados, edamame beans, scallions and sweet chili mayo.

 

More Topping Ideas

One of the best things about rice bowls is that you can add whatever you want to them. They are so versatile and customizable! Here are a few ideas of other toppings you could add to the teriyaki salmon…

  • Grilled Zucchini
  • Grilled Onions
  • Shredded Carrots
  • Shredded Cabbage
  • Corn
  • Peas
  • Snow Peas
  • Sugar Snap Peas
  • Peppers
  • Broccoli
  • Seaweed

a photo of a large bowl full of cooked wild rice topped with chunks of teriyaki glazed salmon, edamame beans, sliced cucumber, sliced avocado and all topped with sprinkled sesame seeds.

 

What Type of Salmon to Buy

There are several types of salmon that are available commercially and choosing what type of salmon to purchase depends on what you want.

  • King (chinook): most expensive but so buttery and rich, considered the best tasting by most people
  • Coho (silver): widely available and freezes well, more delicate than King but similar flavor
  • Chum: lower in fat, great for smoking,
  • Sockeye (red): deep red color, rich flavor, oilier
  • Pink: mild in flavor, low in fat, doesn’t freeze well, this is what you will often find canned, great for salmon cakes
  • Atlantic: farmed salmon, the most mild in flavor 

For this recipe, we use Oshen salmon which is Atlantic salmon. It’s so mild in flavor, it’s perfect for newcomers to the seafood world. 

How do I Pick a Good Fresh Salmon?

When I first started buying salmon at the grocery store, it was a little intimidating.  It seems like there are so many different options and types. Here are a few tips:

  • No smell – good fresh salmon should not have a fishy smell
  • Vibrant – bright, deep shades of red/coral/pink is what you are after
  • Moist – it should look moist and not dried out
  • No brown – there shouldn’t be any brown spots anywhere on the fillet

a photo of a teriyaki salmon bowl complete with fluffy wild rice, slices of cucumber and avocado, edamame beans, chunks of salmon and sprinkled with sesame seeds with a pair of wooden chopsticks sitting on the side of the bowl.

 

Storing, Reheating, and Freezing Salmon Rice Bowls

Once you have these teriyaki salmon rice bowl all assembled, you will want to eat them immediately. They don’t keep really well once everything has been combined.

If you know you are going to have extras of some of the components, then I would keep them separate and only add to the bowl what you know will be eaten. 

The salmon by itself will keep in the fridge for 2-3 days. I don’t recommend reheating it in the microwave. It will get overcooked and totally dried out. Salmon actually tastes quite yummy cold, but if you really want to warm it up, I would do it on the stovetop or in the oven.

Cooked salmon can be frozen for 2-3 months in a freezer bag with the air pressed out or 4-5 months if you use a food saver.

a photo of a large gray ceramic bowl full of fluffy wild rice, teriyaki salmon chunks, edamame beans, sliced cucumbers and avocados all topped with sesame seeds and a pair of wooden chopsticks sitting on the side of the bowl.

 

I’ve been reading about salmon rice bowls being viral all over TikTok. I’m not a TikTok person, so I’m totally out of the loop on these things, but I do know that this teriyaki salmon rice bowl recipe should be on the your dinner menu! It is healthy and is totally making a salmon lover out of me.

More Seafood Recipes

a photo of a bowl full of rice topped with teriyaki salmon chunks, edamame beans, sliced of cucumber and avocado topped with sesame seeds. there is a pair of wooden chopsticks sitting crossed on the side of the bowl.

Teriyaki Salmon Rice Bowls

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2

Tender chunks of teriyaki glazed salmon over a bed of fluffy rice topped with a sweet chili mayo, and you can add whatever toppings you want! This teriyaki salmon rice bowl will be your new favorite dinner!

For the Salmon

  • 1 lb Skinless Salmon Filets cut into chunks
  • Avocado or Vegetable Oil
  • 3/4 Cup Teriyaki Sauce

For the Sweet Chili Mayo

  • 4 Tablespoons Kewpie Mayonnaise or regular mayo
  • 2 Tablespoons Sweet Chili Sauce

For the Toppings

  • 4 Scallions chopped
  • 1 Tablespoon Sesame Seeds
  • 1/2 Cup Edamame Beans cooked and salted
  • 1/2 Cup Cucumbers thinly sliced
  • 1/2 Avocado sliced

For the Rice

  • 1 1/4 Cups Wild or Brown Rice
  • 2 1/2 Cups Water
  • 3 Tablespoons Rice Vinegar
  • 1/2 teaspoon Salt
  • 1 teaspoon Brown Sugar

For the Rice

  • Get the rice going so it can cook while you cook the salmon. Prepare the rice according to package directions. Right before serving, whisk together the vinegar, salt and brown sugar and stir into the rice.

For the Salmon

  • Heat a nonstick skillet over medium heat, add the oil and brown each side of the salmon.

  • Then turn to medium high, add in 1/2 cup teriyaki sauce and cook, stirring gently occasionally for about 1 minute then throw in scallions. Stir to combine and cook 1-3 more minutes or until desired doneness. *See note

For the Sweet Chili Mayo

  • Stir ingredients together in a small bowl and set aside until rice and salmon are ready and the bowls are assembled.

  • Pile the rice, salmon and accompaniments into a bowl and drizzle with a little more teriyaki and sweet chili mayo. Sprinkle with sesame seeds, cilantro and scallions and serve!

You can bake the salmon in chunks at 400 for about 10-15 minutes, up to 18 for a well done fish on a baking sheet.

Nutrition Facts

Teriyaki Salmon Rice Bowls

Amount Per Serving (1 bowl)

Calories 1172
Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 21g

Monounsaturated Fat 15g

Cholesterol 137mg46%

Sodium 5197mg226%

Potassium 2331mg67%

Carbohydrates 115g38%

Fiber 13g54%

Sugar 30g33%

Protein 72g144%

Vitamin A 465IU9%

Vitamin C 11mg13%

Calcium 187mg19%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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