Weeknight meal inspo comin’ in hot!
These teriyaki salmon rice bowls combine simplicity, bright flavor and a satisfying mix of textures and nutrients — perfect for busy weeknights.
- Quick baked teriyaki salmon
- Fluffy jasmine rice
- Creamy sliced avocado
- Tangy sesame cucumbers
- Thin carrot ribbons
- Spicy, creamy sriracha mayo
- Crunchy crushed peanuts
Thanks to a few smart shortcuts — like a good-quality store-bought teriyaki sauce — you can have this meal on the table in about 30 minutes. Below you’ll find a clear ingredient list, step-by-step instructions and helpful notes to customize the bowls to your taste.
Teriyaki Salmon Rice Bowls
- Author: Erica
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Total Time: 32–35 minutes
- Yield: 2–3 bowls
Description
These bowls layer tender, slightly sticky jasmine rice with a caramelized teriyaki salmon fillet, crunchy sesame cucumbers, creamy avocado and vibrant carrot ribbons. A quick sriracha mayo brings heat and creaminess, while crushed peanuts add a toasty crunch. Balanced, fast and adaptable, these bowls work well for casual dinners, meal prep or entertaining when you want something colorful and satisfying.
Ingredients
Salmon
- 1 lb wild-caught salmon
- Kosher salt and black pepper, to taste
- 3–4 tablespoons good-quality teriyaki sauce
Cucumbers
- 1/2 English cucumber, thinly sliced
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon black sesame seeds
- Pinch of salt
Sriracha mayo
- 3 tablespoons olive oil mayonnaise
- 2 teaspoons sriracha, or to taste
- Squeeze of lime
For serving
- 3 carrots, sliced into thin ribbons
- 1 avocado, sliced
- 3 green onions, thinly sliced
- Lime slices
- Crushed peanuts
- Steamed jasmine rice (or grain of choice)
- Extra teriyaki sauce for drizzling
Instructions
Salmon
Preheat the oven to 425°F (220°C). Pat the salmon dry with paper towels and place it on a lined baking sheet or broiler pan. Season with salt and freshly cracked black pepper. Brush the fillet evenly with 3–4 tablespoons of teriyaki sauce. Bake 12–15 minutes, depending on thickness, until the salmon is just flaky and cooked through. Remove from oven and let rest briefly.
Cucumbers
Toss the sliced cucumber with seasoned rice vinegar, toasted sesame oil, black sesame seeds and a pinch of salt. Let them sit for a few minutes to marinate and brighten the flavor.
Sriracha mayo
Whisk together mayonnaise, sriracha and a squeeze of lime. Taste and adjust the sriracha for your preferred level of heat.
Assembly
Divide steamed jasmine rice among bowls. Top each bowl with a portion of teriyaki salmon, ribboned carrots, sesame cucumbers, sliced avocado, and green onions. Sprinkle with crushed peanuts. Drizzle with sriracha mayo and extra teriyaki sauce if desired. Finish with a lime wedge and serve immediately.
Notes & Tips
Use a quality teriyaki sauce to keep this recipe fast and flavorful; homemade is great if you prefer. For a gluten-free option, choose a tamari-based teriyaki or a certified gluten-free sauce. Swap jasmine rice for brown rice, quinoa or cauliflower rice for different textures and nutrition profiles.
To save time, cook the rice while you prepare the cucumbers and sauce, then bake the salmon last so everything finishes together. Leftovers can be refrigerated and enjoyed within a few days; reheat gently to avoid overcooking the salmon.
Make this recipe your own by adding steamed or roasted vegetables (broccoli, edamame or snap peas work well), or finish with a sprinkle of furikake, sesame seeds or chopped cilantro for extra flavor.