Teriyaki Salmon Bowl with Avocado & Cucumber
Enjoy a fresh Teriyaki Salmon Bowl with Avocado & Cucumber that’s easy to make! Dive into vibrant flavors today!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 1
- Category: Dinner
- Method: Baking/Frying
- Cuisine: Asian
Ingredients
Scale
- 1 salmon fillet (~5 oz)
- 2 tbsp teriyaki sauce (store-bought or homemade)
- 1 cup cooked jasmine or sushi rice
- 1 avocado, sliced
- 1 small cucumber, thinly sliced
- 1 tsp rice vinegar or lemon juice
- Salt & pepper to taste
- 1 tsp sesame oil (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the salmon by either pan-searing it in a non-stick skillet for about 5-6 minutes on each side or baking it on a prepared baking sheet until golden.
- During the last two minutes of cooking, brush the salmon with teriyaki sauce to caramelize.
- In a mixing bowl, combine sliced cucumber with rice vinegar (or lemon juice), salt, pepper, and sesame oil if desired. Toss well and chill slightly.
- To assemble the bowl, scoop cooked rice into a serving dish. Flake the cooked salmon on top, add chilled cucumber salad beside it, and place avocado slices neatly around the bowl. Garnish with a wedge of lemon or orange.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 60mg