Go Back
Easy Teriyaki-Glazed Salmon Rice Bowls Recipe

Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls

There's something truly special about a warm, comforting bowl of rice topped with succulent salmon and fresh vegetables. This recipe for Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls brings back memories of cozy family dinners and sunny days spent at the beach. Not only is it a delightful dish, but it's also incredibly quick and easy to whip up, making it perfect for busy weeknights or when you want to impress friends with minimal effort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Rice Bowls
  • 2 fillets salmon Fresh or frozen
  • 1/4 cup teriyaki sauce
  • 1 cup cooked rice white or brown
  • 1 cucumber cucumber thinly sliced
  • 1 avocado avocado sliced
  • 1 tbsp sesame seeds optional
  • Green onions chopped, for garnish

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Bowls

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Place the salmon fillets on a baking sheet lined with parchment paper. Brush the teriyaki sauce generously over the salmon.
  3. Step 3: Bake the salmon in the preheated oven for 12-15 minutes, or until it’s cooked through and flakes easily with a fork.
  4. Step 4: While the salmon is baking, prepare the rice according to package instructions if it’s not already cooked.
  5. Step 5: In serving bowls, layer the cooked rice, followed by the sliced cucumber and avocado.
  6. Step 6: Once the salmon is done, place a fillet on top of each rice bowl.
  7. Step 7: Drizzle additional teriyaki sauce over the salmon, if desired, and sprinkle with sesame seeds and chopped green onions for garnish.
  8. Step 8: Serve immediately and enjoy the smiles around the table!

Notes

If you happen to have leftovers, you can store them in an airtight container in the fridge for up to 2 days. However, I recommend keeping the avocado separate until you're ready to eat to maintain its freshness.