No need for teriyaki take-out this Teriyaki Salmon Bowl is so simple to put together. Heart healthy salmon (or sub chicken) gets smothered in homemade teriyaki sauce and is served over jasmine rice with sautéed spinach, carrots, avocado slices and edamame. A few strips of nori and a sprinkle of sesame seeds give it that extra punch of Asian flavor.
The beauty of this Teriyaki Salmon Bowl is that it is completely customizable. The baked salmon with homemade teriyaki sauce is the star of the show but you can choose how to showcase it. Swap the spinach/carrots/edamame for any of your favorite veggies (or use frozen stir fry veggies) . You could even serve over cauliflower rice or zucchini noodles to keep things lower in calories and carbs.
Making the teriyaki sauce is a really, really easy! It’s a combination of soy sauce (reduced sodium) , mirin (a type of rice vinegar) sake, and honey. I found all the ingredients at my local supermarket (but we do have a really good Asian section) so if you are not able to find mirin you could substitute dry sherry. I’m betting once you try making your own teriyaki sauce you’ll never want to go back to the bottled stuff again! yes, it’s really that good!
Once you’ve made the teriyaki sauce you’ll brush the tops of the salmon fillets and bake them in the oven for about 12-15 min. I think the honey in the teriyaki sauce helps to keep the salmon super moist and makes for the most delicious melt-in-you-mouth tasty salmon.
The Teriyaki Salmon bowl gets an extra punch of Asian flavor from the strips of Nori. Nori (edible seaweed- sushi is usually wrapped in Nori) come in small sheets ( in the Asian section of the grocery store). You’ll cut up a sheet into very small strips and top the bowl with as many as you’d like. As an alternative, if you like roasted seaweed snacks ( I get mine at Whole Foods but they are available many places) you could also cut a sheet and use that instead.
Bonus…the teriyaki sauce only has a small amount of sake, so you’ll have some left to sip while you enjoy your Teriyaki Salmon Bowl !
- 2 salmon fillets (approx. 4-6 oz. each) preferably wild Alaskan king salmon
- 2 Tbsp soy sauce, reduced sodium
- 2 Tbsp mirin (sweet cooking rice vinegar found in the Asian section of the supermarket) (or dry sherry)
- 2 Tbsp sake (or sherry)
- 1½ tsp honey
- 1½ tsp water
- 1 tsp cornstarch
- 1 cups cooked rice (white or brown Jasmine )
- 2 cups fresh spinach (or 1 cup frozen, thawed)
- ½ avocado, sliced
- ¼ cup edamame, shelled (fresh or frozen(thawed))
- 1 carrot, grated
- 1 tsp toasted sesame seeds, white or black
- 1 sheet Nori (or roasted seaweed snack) cut into thin slices about 1 inch long and ⅛ inch wide.
- 1 green onion, sliced (white and green parts)
- Preheat oven to 400F. Prepare a baking sheet with aluminum foil or parchment paper and set aside.
- In a small pan over medium heat combine soy sauce, mirin, sake and honey. While mixture is heating, whisk together in a separate small bowl cornstarch and water. Add cornstarch mixture to soy sauce mixture and bring to a boil. Reduce heat and continue to stir frequently until teriyaki reaches desired thickness (about 2-3 min.)
- Place salmon fillets (skin side down) on prepared baking sheet, brush ( or spoon) with teriyaki sauce . Reserving any unused teriyaki sauce to drizzle over finished bowl. Place salmon in oven and cook for approx. 12- 15 min. until pink . The salmon will continue to cook for a few minutes once removed from the oven so take this into account when cooking. Allow to cool for a few minutes . Remove and discard the skin.
- While salmon is cooking, heat a large skillet over medium heat. Drizzle a small amount of olive oil (or water) and cook spinach until it wilts (approx. 2-3 min.) season with salt and pepper to taste.
- To assemble bowls, heat up cooked rice and divide between bowls. Top with salmon, spinach, carrot, edamame, avocado, sesame seeds, green onions and Nori strips. Drizzle any remaining teriyaki sauce over bowl if desired.
** Nutritional Info for Teriyaki ( I'm including separately so you can use an amount appropriate for your sodium/sugar requirements) Total recipe(not per serving) = Calories 160.9 / Sodium 1331 mg / Carbs 26.1 g / Sugar 21.6 g / Protein 2.2 g