Ingredients & Substitutions
Here I explain the best salmon bowl ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Salmon – To enhance the flavor of your teriyaki salmon bowl recipe, try using salmon with the skin on (even if you don’t plan on eating it). I personally recommend wild-caught salmon, but check out my pan seared salmon to learn how to pick the best kind for searing. Cut the fish into 1-inch cubes. Olive Oil – For sauteing. Coconut oil or avocado oil would work as well. Teriyaki Sauce – My favorite sauce and marinade for easy Asian meals! I used my homemade teriyaki sauce recipe made with coconut aminos (or you can use low-sodium soy sauce), honey, apple cider vinegar (or rice vinegar), blackstrap molasses, garlic powder, ground ginger, and sesame oil. You can also use store-bought teriyaki sauce if you like, or make sugar-free teriyaki sauce. Cooked Brown Rice – A salmon rice bowl is more filling! I opted for brown rice, but you could use sushi rice, white rice, or quinoa. When it’s just my husband and me eating it, I usually choose cauliflower rice. Cook your rice using your favorite method, and season with salt and pepper before assembling the bowls. Vegetables – I used carrots, cucumbers, and radishes, but sometimes I’ll use leftover sauteed radishes instead of fresh. You can easily customize this dish to include other veggies such as broccoli, snow peas, bean sprouts, zucchini, or mushrooms. Avocado – I love the freshness of avocado slices, but you could use slices of a cooked baked sweet potato for a similar creamy texture. Green Onions – Or try chopped chives, red onion, shallots, garlic, and/or cilantro.
How To Make A Salmon Bowl
This section shows how to make a salmon rice bowl, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Cover leftovers tightly with plastic wrap, or transfer to airtight containers with lids. Store in the fridge for up to 3-4 days. Meal prep: This salmon bowl recipe is perfect for meal prep! You can assemble individual “bowls” in rectangular meal prep containers and refrigerate. (Just wait to add the avocado until right before serving.) You can also prep the individual components and store them separately. Just cook the rice, cook the salmon and mix with sauce, and chop the vegetables in advance. Storing them in separate containers will make them last a couple days longer. Freeze: You won’t be able to freeze the avocado and fresh vegetables, but you can freeze the teriyaki salmon and cooked rice separately for up to 3 months. Reheat: Warm up the salmon rice bowls in the oven (if using an oven-safe glass container) or the microwave, then add the fresh veggies back in.
More Salmon Recipes
If you like salmon as much as I do, there are endless ways to prepare and serve it! Here are some more ideas: Please enter your first name for your account. Your saved recipe will also be sent to your email. For a low carb option, replace the rice with cauliflower rice and the sauce with sugar-free teriyaki sauce. 📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle!
