Easy Teriyaki Salmon Bowl Recipe – 5 Ingredients

This teriyaki salmon bowl recipe is super simple and tasty. It’s got juicy salmon glazed with teriyaki sauce, served over fluffy jasmine rice, with creamy avocado and warm edamame. It’s perfect for a quick dinner that feels fresh and filling.

Teriyaki Salmon Bowl Recipe

Ingredients to make this Teriyaki Salmon Bowl Recipe

4 salmon filets (about 4 to 6 ounces each)
3 cups cooked jasmine rice
1/2 teaspoon kosher salt
2 cups shelled edamame, warmed (follow the package instructions)
1/2 teaspoon freshly ground black pepper
1 avocado, peeled and diced
Sriracha or hot sauce (optional, if you want a bit of spice)
1/2 cup teriyaki sauce (I like Trader Joe’s Soyaki or Kikkoman Takumi), plus extra for topping

Teriyaki sauce

Jasmine rice

Salmon filets

Directions

Cook the salmon:
Pat the salmon dry and season with salt and pepper. Heat a non-stick pan over medium heat. Place the salmon skin-side down and cook for 4 to 5 minutes.
Add the teriyaki:
Flip the salmon and pour the teriyaki sauce over the top. Cook for another 3 to 4 minutes, spooning the sauce over the fish until it’s cooked through and sticky with sauce. Then take it off the heat.
Put it all together:
Divide the cooked jasmine rice between four bowls. Top each with a piece of salmon, a scoop of warm edamame, and some diced avocado.
Finish and serve:
Drizzle extra teriyaki sauce on top and add some Sriracha if you like it spicy.