Homemade sauce makes these Teriyaki Salmon Rice Bowls with fresh cucumber and creamy avocado irresistible!
From start to finish in under 20 minutes, you can have a healthy weeknight dinner on the table in a flash.
TLDR: Top tips for this recipe
SKIN ON: Using skin-on salmon helps when flipping in the pan! It also crisps up and tastes oh-so-good, just like Blackened Crispy Skin Salmon.
DON'T OVERCOMPLICATE: I leaned on a traditional Japanese teriyaki without added flavorings like garlic or ginger. It's straightforward but undeniably flavorful!
WATCH CLOSELY: As the teriyaki reduces, it'll go very quickly from watery to burned. Watch it close to make sure you don't overdo it.
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Ingredients
TERIYAKI: Make an easy 3-ingredient teriyaki sauce with my own recipe, or grab a storebought version. Note that using a storebought version may alter the cook time and flavor significantly.
SALMON: I like using skin-on salmon (any kind will do; sockeye, atlantic, etc.) because the skin helps the salmon keep its shape as you flip it in the pan! Plus, the skin tastes fantastic.
RICE: We typically use basmati rice. If you have another favorite, though, like brown rice or long grain rice, feel free to substitute.
CUCUMBER: Crisp cucumbers pair so well with salmon, and are one of our go-tos for adding veggies to our meals in the summertime!
RICE VINEGAR: I love giving cucumbers a quick little soak in rice vinegar while prepping the rest of the meal - a not-quite pickling that adds a little extra flavor!
AVOCADO: Fresh avocado makes these salmon rice bowls taste like sushi.
Instructions
While there is a bit of prep involved if you need to make the rice, you can easily get this recipe on the table in under 30 minutes!
- Prep cucumbers - Cube the cucumbers and toss with rice vinegar and ginger. Set it aside and stir it a couple times while you're making the salmon to get that vinegar action started.
- If needed, prep rice - We almost always have leftover rice in the fridge! But if you don't, prep rice according to the package directions or your favorite method.
- Cook salmon - Preheat olive oil over medium-high heat. Add the salmon, skin side down, and cook for about 2 minutes. Pour in the teriyaki sauce and continue to cook for 2 minutes. Flip the salmon and keep cooking while the teriyaki reduces down, thickens, and becomes glossy. Once the teriyaki coats the back of a spoon, it's good to go - stir in garlic and ginger and shut off the heat.
- Assemble bowls - Portion out rice, cucumber, avocado, and salmon. Top with scallions and sesame seeds.
FAQs
Yes, feel free to give it a try. But I'd encourage you to give my 3-ingredient teriyaki sauce a try - you can make it 3 different ways, and a batch keeps in the fridge for weeks!
Absolutely. We've made these bowls with bok choy and broccoli. Sub in whatever you've got on hand to pair with the teriyaki salmon!
What to serve with teriyaki salmon bowls
This recipe works great as-is, but if you'd like to change things up a bit, here are some suggestions!
Instead of rice:
- cauliflower rice
- brown rice
- udon noodles
- salad greens (particularly romaine or spring greens)
Vegetable ideas:
- sliced cabbage
- bok choy
- edamame
- shishito peppers
- asparagus
- broccoli
- snap peas
- carrots
- red bell pepper
More gluten free meal bowls to try
We've been absolutely LOVING meal bowls as a quick weeknight dinner option that we can customize to our hearts' content.
A few favorites we enjoy?
Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Teriyaki Salmon Rice Bowls with Cucumber and Avocado
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Stovetop
Description
Homemade sauce makes these Teriyaki Salmon Rice Bowls with fresh cucumber & creamy avocado irresistible! A quick gluten free weeknight recipe.
Ingredients
- 1 cup uncooked basmati rice
- 2 medium cucumbers, preferably Persian or English
- ¼ cup thinly sliced red onion
- ½ teaspoon red pepper flakes
- ½ cup rice vinegar
- 1 tablespoon olive oil
- 4 6-oz salmon fillets, preferably skin-on
- 2 teaspoons grated ginger
- 2 teaspoons minced garlic (about 2 cloves)
- 1 batch 3-ingredient teriyaki sauce OR 1 cup store-bought teriyaki
- 2 avocados, firm
- ¼ cup sliced scallions, for garnish
- 2 teaspoons sesame seeds, for garnish
Instructions
- Prepare the rice according to package directions or your favorite preparation method.
- Meanwhile, dice the cucumbers. Add to a medium bowl with sliced red onion, red pepper flakes, and rice vinegar. Toss to coat and set aside, occasionally tossing while you prep the rest.
- Heat olive oil in a skillet over medium-high heat. Add the salmon fillets, skin side down, and let cook untouched for about 3 minutes. Reduce heat to medium and carefully flip the fillets. If the skin is still sticking, leave them for another minute or so to give them time to release as they crisp. Add the grated ginger and minced garlic. Pour in the teriyaki sauce. Cook for 6-8 minutes, letting the teriyaki sauce bubble and simmer, until reduced to a glossy, thick sauce. Remove from heat.
- Divide cooked rice and marinated cucumbers between 4 bowls. Top each with a salmon fillet and spoon any remaining sauce in the pan overtop. Dice the avocados and divide between bowls. Top with sliced scallions and sesame seeds. Serve immediately.
Notes
For gluten free, be sure to either use gluten free tamari for homemade teriyaki or make sure the storebought version you pick is gluten free!
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