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This salmon rice bowl is one of my go-to dinners when I want something satisfying fast. The salmon turns beautifully crisp under the broiler, thanks to a quick teriyaki glaze that adds sweet and salty flavor without overpowering. The mix of warm rice, cool vegetables, and creamy toppings makes each bite feel balanced and fresh.
I first made this after a long workday and was amazed how fancy it felt with so little effort. Now it’s a regular in my weeknight rotation.
Ingredients
- Salmon fillet one pound cut into chunks: fresh wild caught is best for flavor
- Sesame oil one tablespoon: gives nutty aroma and high roast point
- Teriyaki glaze quarter cup: low sodium keeps balance sweet and savory
- Hot brown rice two cups: hearty base with fiber and texture
- Cooked shelled edamame one cup: for added protein and color
- Scallions two sliced: fresh bite and brightness
- Diced cucumber one cup: adds crunch and freshness
- Medium avocado sliced: creamy contrast and healthy fats
- Sriracha mayonnaise two tablespoons: spice and tang made from scratch or store bought
- Toasted sesame seeds two teaspoons optional: nutty final touch
Step-by-Step Instructions
- Roast the Salmon:
- Preheat oven to four hundred fifty degrees and place rack in top third. Line a large baking sheet with foil and spray lightly with cooking spray. Toss salmon chunks with sesame oil directly on the sheet then spread in single layer. Roast about six minutes until just opaque on outside.
- Glaze and Broil:
- Turn oven to high broil. Drizzle teriyaki glaze over the salmon and toss gently to coat. Return to oven and broil two to three minutes until edges caramelize and glaze bubbles. Watch closely to avoid burning.
- Prepare the Rice Base:
- In a medium bowl combine hot cooked brown rice edamame and sliced scallions. Mix to distribute evenly then divide into four bowls as base layer.
- Add Fresh Toppings:
- Top each bowl with diced cucumber and avocado slices arranging neatly for best texture contrast. Place broiled salmon chunks on top then drizzle any remaining glaze from baking sheet over each portion.
- Finish with Mayo and Seeds:
- Drizzle each bowl with Sriracha mayonnaise to taste. Sprinkle with toasted sesame seeds if using for crunch and visual pop. Serve immediately warm or allow to cool slightly for more of a salad feel.
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Storage Tips
Store leftovers in an airtight container for up to two days. Keep the Sriracha mayo separate until serving to avoid sogginess. Reheat salmon and rice mixture gently in microwave and top fresh again.
Ingredient Substitutions
Use tofu or tempeh for a vegetarian version with similar prep method. You can also swap in sushi rice or quinoa if preferred over brown rice.
Serving Suggestions
Serve alongside miso soup or a seaweed salad for a Japanese inspired meal. Add pickled ginger or radishes for an extra punch of flavor.
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Cultural Context
This rice bowl is inspired by Japanese donburi style meals where warm rice is topped with flavorful proteins and vegetables. It balances the five flavors sweet salty sour bitter umami for full satisfaction.
I especially love how the avocado melts into the warm rice and salmon. My sister requests this every time she visits which makes it a staple in my house.
Frequently Asked Questions About Recipes
- → Can I use another type of fish?
Yes, you can substitute salmon with other firm fish like trout or cod, though cooking times may vary slightly.
- → How do I make Sriracha mayo at home?
Simply mix mayonnaise with Sriracha to your preferred spice level. Start with one part Sriracha to three parts mayo and adjust as needed.
- → Can I make this dish ahead of time?
You can prep the components in advance and assemble just before serving. Store each ingredient separately to maintain texture.
- → Is this meal suitable for meal prep?
Yes, it works well for meal prep. Store in airtight containers and add avocado fresh before serving to prevent browning.
- → What vegetables pair well with this bowl?
Cucumber and avocado are great, but you can also use shredded carrots, pickled radish, or steamed broccoli for variety.
- → How can I make it spicier?
Increase the amount of Sriracha in the mayo or add sliced chili peppers as a topping for extra heat.