Salmon Teriyaki Bowls
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The following recipe was adapted from Panning the Globe
Cooking Level
Foundational | Beginner | INTERMEDIATE | Advanced
Salmon Teriyaki Bowls
Ingredients
- 1 lb. of salmon, any kind
- 1 c prepared Teriyaki glaze* (divided into 1/2 C, 1/4 C, 1/4 C)
- 4 oz. small white button or baby bella mushrooms**, halved
- 4 oz. sugar snap peas**
- 1 T oil
- 1 Avocado, sliced
- 1 c sushi rice, cooked according to directions
- 1 T rice wine vinegar
- 1 T white sugar
- White and/or black sesame seeds for topping (optional)
Instructions
- Heat your oven broiler to 500 degrees.
- Cook the sushi rice according to directions.
- Line a baking sheet with aluminum foil.
- Slice the salmon into 2-3 inch wide strips and place, skin side down, on the baking sheet.
- Taking the 1/2 c of teriyaki glaze, drizzle a little on each salmon filet, making sure not to use the entire 1/2 c. Using a spoon, spread the teriyaki sauce over the salmon, making sure to coat all sides (except the skin side).
- Place on the middle rack of the oven and cook for 5 minutes.
- Meanwhile, heat 1 T oil in a skillet. Add the sugar snap peas, mushrooms, and 1/4 c of teriyaki glaze; cook on medium-high heat until tender, about 5-7 minutes.
- Take the salmon out of the oven and coat again, using the rest of the 1/2 c teriyaki glaze. Place the salmon back into the oven for 5 minutes.
- Slice the avocado and set aside (if necessary, add a little lemon juice or lime juice to prevent browning).
- Add the 1 T rice wine vinegar and 1 T sugar to the hot, cooked rice and mix thoroughly.
- Continue to cook the salmon as needed until the internal temperature reaches 145 degrees Fahrenheit.
- Divide the rice into two bowls; top with the the cooked mushrooms and snap peas, avocado, and salmon. Drizzle with the remaining 1/4 c teriyaki glaze and sprinkle with sesame seeds if desired.
* My teriyaki glaze of choice is the PF Chang’s Teriyaki Sauce, which may contain wheat. If you have gluten and wheat sensitivities, please check your sauce label before using! Alternatively, La Choy brand soy sauce as well as Bragg’s Liquid Aminos (a soy alternative) are both gluten-free substitutes that can be thickened with cornstarch to make more of a glaze.
**In place of mushrooms or sugar snap peas, you can use any stir fry vegetables such as bok choy, baby corn, broccoli, etc. If using shiitake mushrooms, remove the stems as they are dense and woody.
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