Salmon Bowl
Salmon Bowls are an easy dinner that's ready in 30 minutes. Teriyaki glazed salmon served over rice with crunchy veggies and creamy avocado.
Servings: 4
Ingredients
- 16 ounces center cut salmon filets 4 ounces each filet
For the teriyaki salmon
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 2 cloves garlic minced
- 2 teaspoons freshly grated ginger or 1 tsp dried
- 2 teaspoons cornstarch
For sriracha mayo
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon lime juice
For the bowls
- 4 cups white rice cooked and warm
- 1 cup mini cucumbers sliced into rounds
- 2 avocados sliced thin
- 1 cup shredded carrots
- 1/2 cup radish matchsticks or thin slices
- 1/2 cup cilantro chopped
- Sesame seeds and sliced green onion for garnish
Instructions
- In a small saucepan whisk together the soy, mirin, brown sugar, garlic, ginger and cornstarch until smooth and fully incorporated. Bring mixture to a boil and boil for one minute. Remove from heat and place ¼ cup of this mixture into a small bowl. Reserve the rest to drizzle over the bowls.
- Use the ¼ cup of reserved sauce to brush all over the salmon. Heat a large grill pan over medium high heat. Place the salmon filets skin side down in the pan and cook for 10-12 minutes, flipping once, basting with sauce when flipped, until salmon is just cooked and reaches 125℉.
- While salmon cooks, whisk together the mayo, sriracha and lime juice together in a small bowl, set aside.
- To build the bowls; In the bottom of each bowl scoop 1 cup of cooked rice, top with one filet of salmon, ½ sliced avocado, ¼ cup shredded carrots, ¼ cup mini cucumbers, ¼ of the radish and 2 tablespoons cilantro. Drizzle each bowl with leftover sauce and sriracha mayo, and garnish with sesame seeds and green onions.
Notes
Leftover bowls can be stored in an airtight container in the refrigerator for up to 3 days. Leftovers are best eaten cold. If you want to reheat these bowls, I would suggest storing and reheating the fish and rice separately and then assembling the bowls with the fresh toppings.
Nutrition
Calories: 837kcal | Carbohydrates: 81g | Protein: 33g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 2175mg | Potassium: 1400mg | Fiber: 9g | Sugar: 21g | Vitamin A: 5729IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 3mg
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