If you’ve been looking for a quick, flavour-packed dinner that feels a little bit fancy but is actually incredibly easy to throw together, these Teriyaki Salmon Bowls are it. They’re one of those meals that looks like you’ve spent ages in the kitchen, but from start to finish, you’re done in about 30 minutes.
I’m a huge fan of rice bowls because they’re so versatile and everyone in the family can customise their own. My kids love picking and choosing what goes in their bowl (they’ll load up on rice and salmon and leave the spring onions, naturally). And I love that I can put a complete, balanced meal on the table without it being complicated.
Ingredients notes and substitutions
Everything you need for these bowls is listed below along with ingredient notes and possible substitutions. Many of the ingredients are fridge and pantry staples you’ll likely already have at home. Find the exact measurements in the recipe card at the bottom of this post.
- salmon steaks – salmon is rich in omega-3 fatty acids which are essential for heart and brain health, and it’s an excellent source of protein. Make sure to remove any pin bones before cubing. If salmon isn’t your thing, this marinade also works beautifully with chicken thigh, you will just need to cook for longer.
- jasmine rice – another white rice like Basmati rice or sushi rice would also work well if you prefer. Or swap for brown rice, however will take around 45 minutes to cook instead of 15 minutes but is higher in fibre. If you’re after a lower carbohydrate dish then you can swap to cauliflower rice.
- green cabbage – shredded green cabbage adds a lovely fresh crunch to the bowls. It’s a great source of vitamin C, vitamin K and fibre. You could also use red cabbage, wombok (Chinese cabbage) or even a pre-made coleslaw mix if you want to save time.
Teriyaki Marinade
Most teriyaki marinades are made using a lot of brown sugar as well as mirin, which ends up being incredibly high in refined sugar. I recommend using my 5 minute homemade teriyaki sauce for this recipe. It’s gluten-free and has less sugar than many store bought versions. You will need:
- tamari
- rice vinegar
- honey
- minced garlic
- minced ginger
Half goes on the salmon before baking and the remaining half can be drizzled over the finished bowls. If you’re using a store-bought teriyaki, check the ingredients as many contain gluten. Choose a low sodium tamari or gluten-free soy sauce if you are trying to reduce your salt intake.
Cucumber Salad
- cucumbers – cucumbers add freshness and a cooling contrast to the warm salmon and rice. Cut them into thin rounds so they soak up the dressing nicely.
- toasted sesame seeds – sesame seeds add a lovely nutty flavour and a bit of texture to the cucumber salad. Toasting them brings out the flavour. If yours aren’t already toasted, just pop them in a dry frying pan over low heat for a minute or two until golden.
- fish sauce – fish sauce might smell strong on its own, but in a dressing it adds an incredible depth of savoury umami flavour that you can’t quite replicate with anything else. A little goes a long way. If you need a fish-free alternative, you could try coconut aminos or a splash of soy sauce, but the flavour will be slightly different.
- rice wine vinegar – rice wine vinegar is mild and slightly sweet which makes it perfect for Asian-style dressings. It gives the cucumber salad its lovely tangy brightness. You can substitute with apple cider vinegar if you can’t find rice wine vinegar.
- sesame oil – a drizzle of sesame oil ties the whole cucumber salad together and adds that beautiful toasty, nutty flavour. Use toasted sesame oil (the dark one) rather than light sesame oil for the best flavour.
To serve
- spring onions – also known as green onions, thinly sliced spring onions add a fresh, mild onion flavour and a pop of colour. They’re lovely scattered over the top of the bowls just before serving.
- red onion – thinly sliced red onion adds a bit of bite and a beautiful pop of colour. If raw red onion is too strong for you, try these quick pickled red onions.
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Optional Extras
- sriracha mayo
- mayonnaise
- edamame
- extra veggies – like seaweed/nori, carrots and creamy avocado
- spice it up a bit with red pepper flakes
Sarah’s Tips for the Best Salmon Bowls
This really is such an easy dish to make! The full list of instructions are in the recipe card at the bottom of this post, but here are a few tips to make sure your teriyaki salmon bowls turn out perfectly:
- Rinse your rice – this is a step you really don’t want to skip. Rinsing removes the excess starch which is what causes rice to clump together and become gluey.
- For perfect rice – bring to a boil and then simmer with the lid off until most of the liquid has been absorbed. At this point, turn off the heat and place the lid on properly to allow the rice to steam.
- Don’t overcook the salmon – salmon cubes cook quickly, so keep an eye on them. Seven minutes in the oven at 180°C/356°F (fan forced) should be enough for most ovens. The salmon should be just cooked through and still tender in the centre — overcooked salmon becomes dry and chalky.
- Space the salmon out on the tray – don’t crowd the pieces together or they’ll steam rather than caramelise. You want that beautiful golden, sticky surface from the teriyaki marinade. Alternatively, you can air fry the salmon at 180°C/356°F for about 5-7 minutes.
- Let the rice steam – after the water has been absorbed, resist the urge to lift the lid. Turning off the heat and letting the rice steam with the lid on for 10 minutes is the key to perfectly fluffy, rice.
- Make the cucumber salad fresh – the cucumber salad is best made just before serving so the cucumbers stay crisp. If you’re meal prepping, keep the dressing separate and toss it through when you’re ready to eat.
Storage
Salmon: Once cooled, transfer to an airtight container and store in the fridge for up to 3 days. Reheat in the microwave for around 30 seconds – 1 minute.
Rice: Store in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a tablespoon of water over the rice and microwave until heated through, the water creates steam and brings it back to life.
Cucumber salad: Best enjoyed fresh on the day. If you have leftovers, store in the fridge for up to 1 day but the cucumbers will soften as they sit in the dressing.
Meal prep tip: Store the salmon, rice and vegetables in separate containers and assemble fresh bowls as you need them throughout the week. This keeps everything at its best and stops the rice from going soggy. Don’t dress the cucumber salad until the day of eating.
Teriyaki Salmon Bowls (gluten free)
Equipment
- Sharp knife
- Chopping Board
- Small saucepan
- Large saucepan
- Baking Tray
Ingredients
- 1 batch teriyaki marinade
- 4 skinless salmon steaks, (about 700 grams) cut into cubes
- 2 cups Jasmine rice
- ¼ head green cabbage, shredded
Cucumber salad
- 2 cucumbers, cut into thin rounds
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
To serve
- 2 spring onions, thinly sliced
- ¼ red onion, peeled and thinly sliced
Instructions
- Preheat the oven to 180°C/356°F (fan forced).
- Add rice to the saucepan and fill with water. Use clean hands to swish the rice around in the water to remove excess starches. Strain off the water and repeat this process another two times.
- Add 2 1/2 cups water to the rice in the saucepan. Place on the stovetop and bring to a boil. Once boiling, reduce to a simmer with the lid partially on. Simmer until most of the water has been absorbed. At this point, place the lid on properly and turn off the heat, allowing the rice to steam for around 10 minutes.
- Meanwhile, add the cubed salmon to a bowl and top with half of the teriyaki marinade. Toss to coat evenly and tip out onto a lined baking tray, spreading out across the tray so that there is space in between each piece. Place into the oven and bake for 7 minutes.
- To make the cucumber salad, add the cucumber slices, sesame seeds, fish sauce and rice wine vinegar to a bowl and toss to combine.
- To assemble, divide the rice between 4 bowls. Top with the salmon, cucumber salad, shredded cabbage, red onion and spring onions. Serve warm.
Like this recipe? Leave a comment!