Teriyaki Salmon Rice Bowl🍖 Main

Name: Teriyaki Salmon Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Ingredients: 1 1/2 cups dry jasmine rice; 1/4 cup mayonnaise; 1 1/2 tbsp sriracha; 4 cups coleslaw; 2 green onions, sliced; 1 1/2 tbsp rice vinegar; 1 tbsp honey; 1 tsp soy sauce; 1/2 tsp sesame oil; salt; 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp honey; 1/2 tsp sesame oil; 1 tbsp fresh ginger, minced; 1 tsp garlic, minced; 3/4 tsp cornstarch; 2 tsp olive oil; 1 1/2 lbs skinless salmon fillet, chopped into 1-inch cubes; black pepper; 1/2 English cucumber, thinly sliced; 1 avocado, diced; 1 1/2 tsp toasted sesame seeds

This beautifully constructed dish features fluffy jasmine rice as its foundation, topped with succulent salmon pieces coated in teriyaki glaze, alongside shredded Asian-style cabbage salad, sliced ripe avocado, and crunchy cucumber rounds. A zesty sriracha-spiked mayonnaise provides the crowning element, drizzled generously over the entire composition.

By Priya Patel, Recipe Curator

Prep: 15 minCook: 15 minServes: 5

asian salmon rice bowl healthy quick weeknight dinner

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This rice bowl brings together everything you crave in a satisfying meal—tender glazed salmon, crisp vegetables, creamy avocado, and that irresistible spicy-sweet drizzle that ties it all together. It's the kind of dish that looks impressive enough for guests but comes together quickly enough for a weeknight dinner. The beauty lies in how each component maintains its distinct flavor and texture while creating a harmonious whole with every forkful.

The key to nailing this recipe is timing your salmon just right. Since you're cooking it in a single layer and only searing one side, the fish cooks remarkably fast—those 2 to 3 minutes go by in a flash. Have your cornstarch mixture whisked and ready to pour the moment the salmon is nearly done, because once that sauce hits the hot pan, it thickens almost instantly. This quick toss-and-glaze technique keeps the salmon moist while creating that glossy, restaurant-quality coating.

Feel free to customize your bowl based on what's in season or what you have on hand. Edamame, shredded carrots, or pickled ginger make excellent additions. If you're meal prepping, keep the components separate and assemble just before serving so the rice stays fluffy and the vegetables stay crisp. You can also swap the salmon for chicken thighs or crispy tofu using the same delicious teriyaki treatment.

Ingredients

1 1/2 cups dry jasmine rice

For the Sriracha Mayo

1/4 cup mayonnaise
1 1/2 tbsp sriracha

For the Slaw

4 cups coleslaw
2 green onions, sliced
1 1/2 tbsp rice vinegar
1 tbsp honey
1 tsp soy sauce
1/2 tsp sesame oil
salt

For the Salmon Sauce

3 tbsp soy sauce
2 tbsp mirin
1 tbsp honey
1/2 tsp sesame oil
1 tbsp fresh ginger, minced
1 tsp garlic, minced
3/4 tsp cornstarch

For the Salmon

2 tsp olive oil
1 1/2 lbs skinless salmon fillet, chopped into 1-inch cubes
black pepper

For Assembly

1/2 English cucumber, thinly sliced
1 avocado, diced
1 1/2 tsp toasted sesame seeds

Nutrition (Per 5 servings)*

652

Calories

34g

Protein

63g

Carbs

27g

Fat

Fiber

905mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Cook rice according to directions on package.

Prepare the Sriracha Mayo

Mix together mayonnaise and sriracha in a small bowl. Transfer to a small bag. Set aside.

Make the Slaw

In a large mixing bowl toss together coleslaw mix, green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce and 1/2 tsp sesame oil. Season lightly with salt to taste. Set mixture aside.

Prepare the Salmon Sauce

In a small mixing bowl whisk together remaining 3 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp honey, 1/2 tsp sesame oil, the ginger, garlic and cornstarch until mixture is well blended (cornstarch should be dissolved). Set aside.

Cook the Salmon

Dab salmon pieces dry with paper towels, season with pepper only. Preheat a 12-inch non-stick skillet over medium-high heat. Add olive oil.
Quickly spread salmon pieces out evenly in skillet. Let sear on one side only until salmon is nearly cooked, about 2 to 3 minutes.
Whisk cornstarch mixture once more then pour over salmon. Cook, gently tossing for about 20 to 30 seconds until the mixture is thickened.

Assemble the Bowls

Layer cooked rice into serving bowls. In sections top with salmon, the cabbage slaw, avocado, and cucumber. Sprinkle over sesame seeds and cut corner from bag with sriracha mayo and drizzle over bowls.