30-Minute Teriyaki Salmon Bowl with Rice
This simple salmon bowl with rice and teriyaki glaze is the perfect quick and nourishing lunch.
Servings: 1 large serving
Ingredients
- 1 salmon fillet about 6–7 oz
- salt and pepper to taste
- 1 cup cooked white rice jasmine or basmati works best
- 1 avocado sliced
- ½ lemon
- ½ cup shelled edamame
- ½ cup cucumber diced
- ¼ cup carrot diced
- ½ cup cherry tomatoes halved
- 2 green onions chopped
- ½ cup shredded cabbage Napa or green
- 3 tablespoons soy sauce or teriyaki sauce, if you want shortcut flavor
- 1 tbsp cooking oil
- 1 tsp brown sugar or honey optional, for a sweeter glaze
- ½ grated ginger or minced garlic optional, for extra flavor
Instructions
- Mix soy sauce with honey or brown sugar for a quick glaze. Add ginger or garlic if desired.
- Season salmon with salt and pepper. Cook skin-side down in oil for 3-4 minutes, flip, then pour glaze over. Cook 2-3 minutes more until flaky.
- Prep veggies: dice cucumber and carrot, halve tomatoes, shred cabbage, chop green onions, slice avocado, and steam edamame.
- Assemble bowl with rice as the base, veggies and edamame around the sides, and salmon on top.
- Finish with extra glaze, green onions, and a squeeze of lemon.