Description
Homemade sauce makes these Teriyaki Salmon Rice Bowls with fresh cucumber & creamy avocado irresistible! A quick gluten free weeknight recipe.
Ingredients
Units
Scale
- 1 cup uncooked basmati rice
- 2 medium cucumbers, preferably Persian or English
- 1/4 cup thinly sliced red onion
- 1/2 teaspoon red pepper flakes
- 1/2 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
- 1/4 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!