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Salmon Teriyaki Bowl
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Teriyaki Salmon Bowl

Prep Time15 mins
Cook Time18 mins
Total Time33 mins

Ingredients

  • 4 cloves garlic
  • 1/2 cup tamari
  • 1/2 cup honey
  • 2 T rice wine vinegar
  • 1 tsp ground ginger
  • 1/4 tsp red pepper flakes optional
  • 1 T sesame oil
  • 1 cup white rice
  • 4 whole carrots
  • 2 red bell peppers
  • 4 radishes optional
  • 1 bunch green onions
  • 4 salmon fillets
  • 1 cup snow peas
  • 2 avocados optional
  • 2 T sesame seeds
  • salt and pepper to taste

Instructions

  • Finely chop 3-4 cloves garlic for a total of 1T.
  • In a medium container, combine the following: 1⁄2c tamari + 1⁄2c honey + 1T minced garlic + 2T rice wine vinegar + 1tsp ground ginger + 1⁄4tsp red pepper flakes, optional + 1T sesame oil.
  • Preheat oven to 400 F .
  • Place 2c water + 1c rice in a pot, bring to a boil, turn heat to low, cover w/ lid, cook 16-18 min.
  • Cut 4 carrots into 1-inch thin sticks. Cut 2 red peppers into thin strips.
  • Thinly slice 4 radishes, optional.
  • Chop both white and green parts of 1 bunch green onions.
  • Place salmon fillets on foil covered sheet pan. Sprinkle w/ S&P. Using 1⁄4 of the teriyaki sauce, brush each fillet (~1T per fillet).
  • Bake 12-16 min or until flaky.
  • Assemble 4 bowls w/ ~1⁄2c rice, cooked salmon, sliced carrots, peppers, snow peas, avocado slices (optional) & radish slices (optional).
  • Top each bowl w/ sesame seeds (~1-2tsp per bowl), chopped green onions & teriyaki sauce to taste.

Notes

The vegetables in this recipe are served raw. If you prefer you can lightly steam or saute.