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Teriyaki Salmon Bowls

For an easy and quick dinner, these delicious teriyaki salmon bowls are topped with spicy mayo and served with warm rice and veggies
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 702kcal
Author Tiffany bendayan

Ingredients

For Bowls

  • 2 Salmon Filets
  • 4 cups White Rice, cooked
  • 1 cup Edamame, cooked
  • 1 large Carrot, grated
  • 1 Cucumber, sliced into half moon pieces
  • 2 tablespoons Avocado Oil
  • 1 tablespoon Sesame Seeds
  • 1 Green onion, chopped
  • Salt + Pepper to taste

Teriyaki Sauce Ingredients

  • 2 tablespoons Maple Syrup
  • 1 teaspoon Sesame Oil
  • 2 teaspoons Soy Sauce
  • 1/2 teaspoon Garlic, minced

Spicy Mayo Ingredients

  • 1/2 cup Mayonnaise
  • 2 tablespoons Sriracha
  • 1 teaspoon Sesame Oil
US Customary - Metric

Instructions

  • In asmall bowl, mix together the teriyaki sauce ingredients and set aside
  • Dry salmon with a paper towel. Cut into bite size pieces and sprinkle with salt and pepper
  • Addavocado oil to a medium saute pan on medium heat. Add salmon to the hot pan andcook for 4-5 minutes, flipping pieces occasionally to ensure even cooking. Pourthe teriyaki sauce over the fish and continue cooking for an additional minute.
  • Dividerice, cooked salmon, edamame, carrot and cucumber into two bowls, starting witha bed of rice first
  • In a small bowl, mix together spicy mayo ingredients and drizzle on each completed bowl. Garnish with sesame seeds and enjoy fresh. Serve with extra teriyaki sauce and spicy mayo if desired.

Nutrition

Calories: 702kcal | Carbohydrates: 60g | Protein: 27g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 574mg | Potassium: 863mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3154IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 3mg