Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls Recipe
Enjoy a quick and flavorful bowl combining tender salmon, fresh vegetables, and savory teriyaki sauce for a satisfying meal.
Ingredients
Salmon
- 4 fillets salmon fillets (about 5 ounces (140g) each)
- 1 tablespoon vegetable or canola oil
Rice
- 4 cups cooked white or brown rice ((about 680g cooked rice))
- 1 each avocado (diced)
- 1 each Persian or Japanese cucumber (diced)
- 6 to 8 scallions scallions (thinly sliced)
- 1/2 cup teriyaki sauce (homemade or store-bought)
Toppings
- to taste furikake and toasted sesame seeds (for serving)
Instructions
- Pat salmon dry, season with salt and pepper. Heat oil in a skillet over medium-high. Cook salmon skin side down until crispy, about 6 minutes. Flip and cook until desired doneness, about 1 minute. Transfer to a plate.
- Divide rice into bowls. Top with diced avocado, cucumber, and scallions. Place salmon on top.
- Glaze salmon with teriyaki sauce and sprinkle with furikake or sesame seeds. Serve immediately.
Notes
Ensure salmon is cooked to your preferred doneness for best flavor.