Teriyaki Salmon Bowls are packed with flavor and spice, they will be your new favorite meal! These rice bowls with sauce are super easy to make, taking just 15 minutes.
If you want some more healthy salmon recipes, try our Grilled Salmon Salad or this Maple Glazed Salmon.
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Why this Teriyaki Salmon Bowl Recipe is a Keeper
The Salmon Rice Bowls are the perfect weeknight dinner to make when you want something tasty but also quick. Ready in 15 minutes start to finish, you’ll want to eat this everyday. It is so healthy and packed with nutrients.
- 15 Minute Meal: This Teriyaki Salmon Bowl with spicy mayo recipe is ready start to finish in 15 minutes.
- Low-Carb: For a low carb meal, swap the white rice for cauliflower rice for this delicious and easy recipe for salmon.
- Makes Great Leftovers: If you have leftover salmon that you are not sure what to do with, make a teriyaki bowl, it is so versatile and a tasty way to enjoy any extra salmon for meal prep!
What is the Difference Between Farm Raised and Wild Caught Salmon?
Wild salmon are caught in different parts of the world while farm-raised salmon are raised in aquaculture environments, specifically for food. Wild salmon can be more expensive as they are harder to catch
Ingredient Notes for this Salmon Rice Bowl
To make this teriyaki salmon bowl recipe, you will need just a few easy ingredients. If you don’t already have these ingredients in your kitchen, they can all easily be found at the store.
- Rice: White rice is perfect, but you can also use brown rice or cauliflower rice for a low-carb option to place salmon bowls on.
- Avocado Oil: The avocado oil offers a nice neutral flavor and high smoke point, but can also use vegetable oil or any other neutral oil.
- Salmon: Use two large fresh salmon fillets. This is also a great way to use up leftover salmon.
- Soy Sauce: You could alternatively also use low sodium soy sauce, tamari, or coconut aminos.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for this Salmon Recipe
Preparing a recipe ahead of time can be the best way to go! Make a recipe in advance to be able to enjoy it whenever you’d like.
- Prep the Vegetables: Slice and chop your vegetables to whatever size you like.
- Cook the Rice: Cook sushi rice according to package instructions. Store in an airtight container in the fridge.
- Prep the Teriyaki Sauce: Make the homemade teriyaki sauce and spicy mayo sauce ahead of time. Store in separate airtight containers in the fridge until ready to use.
Pro Tip to Make these Salmon Bowls
Dietary Restrictions: Make your bowl gluten-free by using tamari instead of soy sauce and gluten-free rice.
How to Make Teriyaki Salmon Rice Bowl
This teriyaki glazed salmon with spicy mayo recipe comes together in 5 quick and easy steps. These teriyaki bowls are so good, it will quickly become one of your favorite recipes!
These are the basic steps for making Teriyaki Salmon Bowls with Spicy Mayo Sauce. Refer to the full, printable recipe card below for detailed instructions.
1. Make Teriyaki Sauce
In a small bowl mix together the teriyaki sauce ingredients, maple syrup, sesame oil, soy sauce, and minced garlic, and set aside.
2. Season Salmon
Dry salmon with a paper towel and cut into bite size pieces. Sprinkle with salt and pepper.
3. Cook the Salmon
Add avocado oil to a pan over medium heat. Add salmon filets to the hot pan and cook for 4-5 minutes, flipping occasionally. Pour the teriyaki sauce over the fish and continue cooking for another minute.
4. Assemble Bowls
Divide cooked rice, cooked salmon, edamame, carrot and cucumber into two bowls, starting with a bed of rice first.
5. Make Spicy Mayo
In a small bowl, whisk together mayo, sriracha and sesame oil, and drizzle sauce over the salmon bowl. Garnish with sesame seeds and green onion, and serve with remaining teriyaki sauce if desired.
How to Store, Reheat and Use Leftovers
- Storing: You can store any leftovers of this salmon rice bowl recipe in an airtight container in the refrigerator for 2-3 days.
- Reheating: To reheat this great recipe, just microwave salmon and rice in a microwave safe bowl for 1-2 minutes until warm.
- Using Leftovers: Enjoy leftovers with BBQ Sweet Potatoes on the Grill.
Variations and Substitutions to Love this Recipe
This teriyaki sauce for salmon recipe is super easy to customize to make it your own! Try taking it to the next level by trying different flavors or adding other ingredients and flavors.
- Soy Sauce: Tamari or coconut aminos are gluten-free alternatives.
- Mirin: Rice vinegar or apple cider vinegar can be used as a substitute.
- Sesame Oil: Vegetable oil or olive oil can be used, but the flavor will be different.
Recipe FAQs
Serve with Whipped Mashed Potatoes, Air Fryer Butternut Squash or Perfect Brown Rice.
There are many different ways you can cook salmon! Try to bake the salmon on a baking sheet, pan frying it in a small saucepan or grilling it.
Try other toppings such as extra sriracha, kimchi, snow peas or fresh ginger.
Expert Tips for Making This Recipe
- Add Chicken or Shrimp: Whether you prefer chicken or someone in your family has a shellfish allergy, using chicken to make teriyaki rice bowls would be just as tasty.
- Dress it up: To further dress up these salmon rice bowls add toppings such as diced avocado, other fresh veggies, furikake (rice seasoning with sesame seeds and nori flakes), or chopped broccoli!
- Salmon Bites: To enjoy as little sushi bites, serve with a packet of roasted nori seaweed sheets!
Teriyaki Salmon Bowls with Spicy Mayo Sauce
Equipment
- Bowls
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Ingredients
- 2 Salmon fillets
- 4 cups Rice, cooked
- 1 cup Edamame, cooked
- 1 Large carrot, grated
- ½ Cucumber, sliced into half moon pieces
- 2 tablespoons Avocado oil
- ¼ teaspoon Salt, to taste
- ¼ teaspoon Pepper, to taste
- Toasted sesame seeds, garnish
- Sliced green onions, garnish
Teriyaki Sauce Ingredients
- 2 tablespoons Maple syrup
- 1 teaspoon Sesame oil
- 2 teaspoons Soy sauce
- ½ teaspoon Minced garlic
Spicy Mayo Ingredients
- ¼ cup Mayonnaise
- 1 tablespoon Sriracha
- ½ teaspoon Sesame oil
Instructions
- In a small bowl, mix together the teriyaki sauce ingredients and set aside.
- Dry salmon with a paper towel and cut into bite size pieces. Sprinkle with salt and pepper.
- Add avocado oil to a sauté pan on medium heat. Add salmon to the hot pan and cook for 4-5 minutes, flipping pieces occasionally to ensure even cooking. Pour the teriyaki sauce over the fish and continue cooking for an additional minute.
- Divide rice, cooked salmon, edamame, carrot and cucumber into two bowls, starting with a bed of rice first.
- In a small bowl, mix together spicy mayo ingredients and drizzle on each completed bowl. Garnish with sesame seeds and enjoy fresh. Serve with extra teriyaki sauce and spicy mayo if desired.
Christina’s Notes
- Add Chicken or Shrimp: Whether you prefer chicken or someone in your family has a shellfish allergy, using chicken to make teriyaki rice bowls would be just as tasty.
- Dress it up: To further dress up these salmon rice bowls add toppings such as diced avocado, other fresh veggies, furikake (rice seasoning with sesame seeds and nori flakes), or chopped broccoli!
- Salmon Bites: To enjoy as little sushi bites, serve with a packet of roasted nori seaweed sheets!
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
These were so good we have added them to the regular rotation
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
The perfect way to use leftover salmon. We loved it! And that spicy mayo … killer! I want to eat it on everything.