Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls Recipe
A quick and delicious recipe featuring teriyaki-glazed salmon served over rice with cucumber and avocado, perfect for a healthy meal.
Equipment
- Large stainless steel skillet
- Instant-read thermometer
Ingredients
- 4 fillets salmon about 5 ounces (140 g) each
- 1 tablespoon vegetable or canola oil for cooking
- 4 cups cooked white or brown rice about 680 g cooked rice
- 1 avocado diced
- 1 Persian or Japanese cucumber diced
- 6 to 8 scallions thinly sliced
- ½ cup teriyaki sauce homemade or store-bought
- Furikake and/or toasted sesame seeds for serving
Instructions
- Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering. Add salmon fillets, skin side down. Immediately reduce heat to medium-low. Cook, pressing gently on back of fillets to ensure good contact between the skin and the pan, until skin is rendered and crisp, about 6 minutes.
- Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F (49°C) for medium-rare or 130°F (54°C) for medium, about 1 minute longer. Transfer salmon to a paper towel–lined plate to drain.
- Divide rice evenly between 4 serving bowls. Top with diced avocado, cucumber, and scallions. Top each with a salmon fillet and spoon sauce on top, using the back of a spoon to evenly glaze each fillet. Sprinkle with furikake and/or sesame seeds. Serve immediately.
Notes
Furikake is a blend of seasonings typically used to flavor rice. It is available in multiple flavors at Japanese groceries or online.
Nutrition
Serving: 1bowlCalories: 480kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 4IUVitamin C: 15mgCalcium: 2mgIron: 10mg
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