Teriyaki salmon bowl recipe with creamy avocado and cucumber

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Teriyaki Salmon Bowls

This Teriyaki Salmon Bowl has tender salmon bites, homemade teriyaki sauce, fresh toppings, and your choice of rice, cauliflower rice, or greens. It’s an easy bowl meal you can build with cucumber, avocado, edamame, spicy mayo, and extra sauce.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Servings:

Calories: 636kcal

Author: Davinah

Ingredients

For the teriyaki salmon bites

1.5 lb Salmon Fillets cut into 1–2" cubes
1 tbsp Olive Oil
½ tsp Black Pepper
1 tsp Garlic Powder
½ tsp Smoked Paprika

For the bowls

1 cup Teriyaki sauce click for my homemade recipe
2 cups Cooked Rice cauliflower rice, jasmine rice, or lettuce
¾ cup Cucumber sliced
½ cup Avocado sliced
½ cup Edamame
½ cup Spicy Mayo
2 tbsp Green Onions sliced
2 tsp sesame seeds

Instructions

Prepare the salmon: Use paper towels to gently blot the salmon pieces dry. This helps them sear instead of steam.
Add the salmon to a bowl and season: Add the salmon to a bowl and drizzle with olive oil. Sprinkle it with black pepper, garlic powder, and smoked paprika.
Toss gently until all pieces are evenly coated.
Heat a skillet over medium heat. Add the olive oil and let it warm up.
Sear the salmon in a preheated skillet: Once the skillet is hot, add the salmon bites in a single layer, making sure not to crowd the pan. Let them cook undisturbed for about 2–3 minutes so a golden crust can form.
Flip the pieces and cook for another 2–3 minutes, just until the salmon is cooked through and reaches 125–130°F internally for tender, juicy salmon (or 145°F if you prefer it fully done).
Build the bowls with the cooked salmon and toppings: To serve, add rice, cucumber, avocado, edamame, and salmon to a bowl. Top with teriyaki sauce, spicy mayo, green onions, and sesame seeds.

Notes

Use the teriyaki sauce: I use my Homemade Teriyaki Sauce for these bowls, Teriyaki Salmon Bites, and Teriyaki Salmon.
Pat the salmon dry: Dry salmon browns better in the skillet and helps the sauce coat the pieces.
Cut evenly sized pieces: Similar-sized salmon bites cook at the same pace and are easier to eat in a bowl.
Do not crowd the pan: Cook in batches if needed so the salmon sears instead of steaming.
Add sauce near the end: Teriyaki sauce thickens quickly in a hot skillet, so add it once the salmon is almost done.
Choose your base: Use jasmine rice, Garlic Butter Rice, Cilantro Lime Rice, Cilantro Lime Cauliflower Rice, Keto Fried Rice, lettuce, or mixed greens.
Add toppings last: Cucumber, avocado, edamame, green onions, sesame seeds, and Spicy Mayo are best added right before serving.
Meal prep tip: Store the salmon, base, toppings, and sauces separately so the bowls stay fresh.
Storing leftovers: Refrigerate cooked salmon and bases in airtight containers for up to 3 days. Fresh toppings and sauces are best stored separately.
Reheating: Warm the salmon gently in the microwave or a skillet just until heated through. Reheat rice or cauliflower rice separately, then assemble with fresh toppings.

Nutrition