Imagine tender chunks of perfectly cooked teriyaki-glazed salmon served over a bed of fluffy rice, all topped with a creamy, spicy-sweet chili mayo. The best part? You can customize these bowls with any toppings you like, whether it’s fresh veggies, avocado, or a sprinkle of sesame seeds. These Quick and Healthy Teriyaki Salmon Rice Bowls are packed with flavor and easy to make, making them the perfect weeknight dinner. Once you try them, they’ll quickly become a go-to favorite for both their simplicity and satisfying taste!
Ingredients
For the Salmon:
- 1 lb skinless salmon fillets, cut into chunks
- ¾ cup teriyaki sauce
- Avocado or vegetable oil
For the Sweet Chili Mayo:
- 4 tbsp Kewpie mayo (or regular mayo)
- 2 tbsp sweet chili sauce
For the Toppings:
- 4 scallions, chopped
- 1 tbsp sesame seeds
- ½ cup cooked and salted edamame
- ½ cup thinly sliced cucumber
- ½ avocado, sliced
For the Rice:
- 1 ¼ cups wild or brown rice
- 2 ½ cups water
- 3 tbsp rice vinegar
- ½ tsp salt
- 1 tsp brown sugar
Directions
For the Rice:
- Cook rice according to package instructions.
- Before serving, whisk together rice vinegar, salt, and brown sugar, and stir into the cooked rice.
For the Salmon:
- Heat oil in a nonstick skillet over medium heat and brown the salmon on both sides.
- Increase heat to medium-high, add ½ cup teriyaki sauce, and cook for 1 minute, stirring occasionally.
- Add scallions, stir, and cook for an additional 1-3 minutes or until salmon reaches desired doneness.
For the Sweet Chili Mayo:
- Stir together Kewpie mayo and sweet chili sauce in a small bowl.
To Assemble:
- In bowls, layer the rice, salmon, and toppings (edamame, cucumbers, avocado).
- Drizzle with extra teriyaki sauce and sweet chili mayo.
- Sprinkle with sesame seeds, cilantro, and additional scallions before serving.
Enjoy!
