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Teriyaki-Glazed Salmon Rice Bowls with Avocado and Cucumber

This Teriyaki-Glazed Salmon Rice Bowl is a vibrant and satisfying dish that encapsulates the essence of Japanese cuisine. The combination of tender salmon fillets glazed with rich teriyaki sauce, creamy avocado, and crisp cucumber over a bed of perfectly cooked rice creates a delightful harmony of flavors and textures. Quick to prepare, these bowls are ideal for busy weeknights or a casual gathering with friends. With the convenience of having teriyaki sauce on hand, you can whip up this meal in no time, making it a go-to favorite for both its taste and simplicity. The dish not only pays homage to traditional Japanese flavors but also embraces modern cooking techniques, ensuring a delicious experience that will leave you wanting more.

Main | Japanese | Pescatarian | Rice Bowl | Seafood Dish | Bowl | Frying Pan | Avocado | Cucumber | Rice | Salmon | Pan-Frying | Searing | Casual Gathering
Time to complete

Prep

10min

Cook

7min

Wait

0 minutes

Total

17min

Ingredients (Makes 4 portions)

Fish

  • 4 salmon fillets, about 5 ounces (140g) each

Seasoning

  • Kosher salt and freshly ground black pepper

Cooking Oil

  • 1 tablespoon (15ml) vegetable or canola oil

Rice

  • 4 cups cooked white or brown rice (about 680g cooked rice)

Fresh Ingredients

  • 1 avocado, diced
  • 1 Persian or Japanese cucumber, diced
  • 6 to 8 scallions, thinly sliced

Sauce

  • ½ cup (120ml) homemade or store-bought teriyaki sauce

For Serving/Garnishing

  • Furikake and/or toasted sesame seeds
Nutrition Information (per 100g)
  • Calories: 220
  • Fat: 9
  • Protein: 24
  • Carbohydrates: 18
  • Fiber: 2
Directions

Prepare the Salmon

  • 1. Pat the salmon fillets dry using paper towels, ensuring the surfaces are thoroughly dried. Season all sides with kosher salt and freshly ground black pepper.

Sear the Salmon

  • 2. Heat the vegetable oil in a large stainless steel skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down in the skillet and immediately reduce the heat to medium-low.

Cook the Salmon

  • 3. Cook the salmon, gently pressing the back of the fillets to ensure good contact with the pan, until the skin is crispy and rendered, about 6 minutes. If the skin resists when lifted with a spatula, continue cooking until it releases easily.

Finish Cooking

  • 4. Flip the salmon and cook for an additional minute, or until an instant-read thermometer inserted into the thickest part reads 120°F (49°C) for medium-rare or 130°F (54°C) for medium. Transfer the salmon to a paper towel-lined plate to drain excess oil.

Assemble the Bowls

  • 5. Divide the cooked rice evenly among 4 serving bowls. Top each bowl with diced avocado, cucumber, and sliced scallions.

Glaze and Serve

  • 6. Place a salmon fillet atop each bowl, spooning teriyaki sauce over the top using the back of a spoon to evenly glaze. Finish with a sprinkle of furikake and/or toasted sesame seeds. Serve immediately.
Cookix's Secrets

Alternative Ingredients

  • Replace salmon with grilled chicken or tofu for a different protein option.

Flavor Enhancements

  • Add a splash of lime juice or a sprinkle of chili flakes for an extra kick.

Healthier Variations

  • Use brown rice or quinoa to increase fiber content.

Preparation Tips

  • Ensure the salmon is at room temperature before cooking for even cooking.

Seasonal Tweaks

  • Incorporate seasonal vegetables like bell peppers or asparagus for added freshness.

Storage Tips

  • Store leftover teriyaki sauce in an airtight container in the refrigerator for up to a week.