Teriyaki Salmon Bowls
These Teriyaki Salmon Bowls are made with tender Sea Cuisine Teriyaki Sesame Salmon, fluffy rice, fresh veggies, and a homemade teriyaki sauce brushed on while cooking and drizzled at the end for bold, restaurant-style flavor.
Servings 4 people
Ingredients
For the Bowls
- 2 packages Sea Cuisine Teriyaki Sesame Salmon 4 total salmon fillets
- 3 cups cooked brown rice or white rice
- 2 cups chopped cucumber
- 1 cup shelled edamame cooked and cooled
- 1 cup shredded or julienned carrots
- 1 medium avocado sliced
- 2 green onions thinly sliced
- Sesame seeds optional garnish
For the Homemade Teriyaki Sauce
- ½ cup coconut aminos
- ¼ cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 3 garlic cloves minced
- 1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
- 1½ tablespoons cornstarch
- 2 tablespoons warm water
Instructions
- In a small bowl, whisk together the coconut aminos, honey, rice vinegar, sesame oil, garlic, and ginger until fully combined. Set aside.
- Cook the Sea Cuisine Teriyaki Sesame Salmon on the stovetop according to package directions.
- During the last few minutes of cooking, brush or spoon some of the homemade teriyaki sauce over the salmon so it warms and lightly glazes the fish.
- Optional: Transfer the salmon to a foil-lined baking sheet and broil for 1–3 minutes for a lightly caramelized finish. Watch closely to avoid burning.
- Pour the remaining teriyaki sauce into a small saucepan and bring to a gentle simmer over medium heat.
- In a small bowl, whisk together the cornstarch and warm water until smooth, then slowly whisk into the simmering sauce. Cook for 3–4 minutes, stirring occasionally, until thickened.
- Divide the cooked rice evenly among four bowls. Top with the cooked salmon, cucumber, carrots, edamame, and avocado.
- Drizzle with the thickened teriyaki sauce and finish with green onions and sesame seeds before serving.
Notes
Each package of Sea Cuisine Teriyaki Sesame Salmon contains two fillets, so you’ll need two packages to serve four people.
Brushing the sauce on near the end of cooking prevents the honey from burning and keeps the salmon tender and glossy.
The broiler step is optional but adds extra caramelization and flavor.
No Sea Cuisine? Brush the homemade teriyaki sauce over fresh salmon fillets, then broil on a foil-lined baking sheet for 6–8 minutes, or until the salmon flakes easily with a fork. Finish with an extra drizzle of sauce before serving.
For meal prep, store salmon, rice, veggies, and sauce separately for best texture.