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Easy Teriyaki Salmon Bowls

As a busy mom, I am just looking for all the short cuts. I found one online and gave it my twists and cuts.

My recipe makes 2 bowls! (I deconstructed the bowls for my toddlers. Surprisingly they loved the salmon and edamame).


Quick Asian pickle (totally optional but gives the bowl that extra)

* 1 cucumber, quartered (stop here if really low on time)

* 1 cup water

* 1 tbsp salt

* 1/2 cup rice wine vinegar

* 1/2 cup distilled white vinegar

* dash of peppercorns

* slice of ginger

* clove of garlic, peeled and smashed

* 2 Tbsp sugar


1. Boil water, vinegars, salt, peppercorns, garlic, ginger and sugar in a sauce pan until rolling boil and sugar/salt dissolved. Stir well.

2. Put cucumbers in heat proof glass.

3. Pour vinegar mixture over cucumber and let sit while prepping rest of bowl.


* 2 (5-6 oz) salmon filets (I buy mine from @butcher_box and they are amazing)

* 1 jar of your favorite teriyaki sauce and marinade (I love @primalkitchenfoods teriyaki sauce)

* 1 bag microwaveable rice (I used white but can use brown too!)

* 1 cup shredded carrots (from the bag)

* 1 medium avocado, sliced

* 1 cup shelled edamame, cooked and cooled (frozen bag is what I used)

* A bunch of cilantro

* Sesame seeds

* Green onion (I forgot this but would have sent it over the top)

Directions:1. Prepare quick pickles. (See above)

2. Preheat oven to 375.

3. Pat salmon dry. Sprinkle with salt and pepper. Put salmon in ziplock and pour half of teriyaki jar over salmon. Let sit in fridge while prepping everything else.

4. Cook rice according to bag.

5. Boil edamame and drain.

6. Place salmon on baking sheet lined with parchment paper skin side down and bake for 8-12 minutes.

7. Slice avocado.

8. Chop cilantro and green onion.

9. Put rice in bowls. Top with edamame, carrots, avocado, quick pickles, salmon, cilantro, green onion.

10. Sprinkle with sesame seeds. Enjoy!


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