This bright and colourful teriyaki grilled salmon rice bowl is loaded with fresh grilled salmon, avocado and cucumbers, is topped with nori seaweed, salmon roe, and sesame seeds, served over a bed of brown rice, with a generous drizzle of homemade teriyaki sauce on top. It's a beautiful, light and refreshing summer weeknight meal that comes together in under 40 minutes (or in even less time if using leftover brown rice from the night before). Trust me guys, this one is a keeper.
What is in Teriyaki Salmon Rice Bowl?
- salmon fillet - seasoned with Italian seasoning, salt, black pepper (optional), and vegetable oil.
- teriyaki sauce - make your own in 5 minutes using soy sauce, brown sugar, honey, cornstarch and water.
- rice - I used brown rice in mine, but you can easily use white rice.
- vegetables - feel free use any vegetables that you have on hand. I used corn, avocado, cucumber, and micro greens.
- toppings - I topped these bowls with salmon roe, nori seaweed, and toasted white sesame seeds.
How to Make the Best Teriyaki Grilled Salmon Rice Bowl
- Make the rice: Bring to a boil in a pot of water. Reduce heat to low and cover. Cook until water is completely absorbed and rice is tender, about 25-40 minutes.
- Make the corn: In a small pot, heat corn and water on medium high heat for 5 minutes. Drain.
- Grill the salmon: Season the fillets with Italian seasoning, salt and pepper (optional). Lightly brush with oil. Let it sit for 15 minutes before grilling. Lightly brush oil over a stovetop grill pan and preheat on medium high heat for 5 minutes. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook for 3 minutes until the fillet has distinctive grill marks. Turn the fillets 45 degrees and cook for another 2 minutes. Flip the salmon over and cook for another 5 minutes.
- Make the teriyaki sauce: Add soy sauce, brown sugar, and honey in a saucepan. Cook over medium high heat until the sauce sizzles, about 1 minute. Dissolve cornstarch in water and add it in. Cook for 3 minutes, continuously stirring, until the sauce starts to thicken.
- Assemble the rice bowls: Add half the rice into the bottom of each bowl. Top with one piece of grilled salmon. Decorate the border with vegetables: corn, avocado, cucumber slices, and micro greens. Garnish with salmon roe and Nori seaweed. Slowly drizzle teriyaki sauce to taste. Sprinkle white sesame seeds on top.
Tips for Making Salmon Rice Bowls
- Use your time efficiently. Coordinate the items that need to be cooked to make the most efficient use of your time. I recommend cooking the corn and salmon while you've got your rice cooking. You can use leftover rice in this recipe to save more time.
- Customize the veggies. The best part about of making salmon rice bowls is that they are completely customizable. You can choose whatever vegetables that you have one hand. Some popular options include broccoli, carrots, and cauliflower.
- How to cook salmon in the oven. If you don't have a grill pan, you can easily cook the salmon in the oven. Place the salmon, skin side down, on a lined-baking tray and bake in a 450 F oven for 12-15 minutes, until cooked through and flaky.
- How to air fry the salmon. You can also air fry the salmon instead. Cook at 400 F for 10 minutes.
- Small batch teriyaki sauce. This recipe makes a small batch teriyaki sauce, perfect for the two bowls. You can make extra sauce if you like and serve it over other dishes including chicken, noodles, rice, or sushi rolls.
More Fish Recipes
- Pistachio-Crusted Salmon
- Sheet Pan Miso Salmon with Bok Choy
- 15-Minute Fish Burgers with Creamy Slaw
- Healthy Fish and Chips with Homemade Tarter Sauce
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.