Teriyaki Salmon Bowl with Avocado & Cucumber
Indulge in a delightful Teriyaki Salmon Bowl with Avocado & Cucumber, perfect for busy weeknights or casual gatherings. This vibrant dish features succulent salmon glazed with a sweet and savory teriyaki sauce, accompanied by fresh sliced cucumbers, creamy avocado, and fluffy jasmine rice. A zesty citrus wedge adds a refreshing kick, making this bowl not only delicious but also visually appealing. Whether you’re preparing a quick dinner or planning meals for the week, this customizable recipe is versatile enough to cater to your preferences and seasonal ingredients.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 1
- Category: Main
- Method: Pan-searing/Baking
- Cuisine: Asian
Ingredients
Scale
- 1 salmon fillet (~5 oz)
- 2 tbsp teriyaki sauce
- 1 cup cooked jasmine or sushi rice
- 1 small cucumber, thinly sliced
- 1 avocado, sliced
- Lemon or orange wedge
- 1 tsp rice vinegar or lemon juice
- Salt & pepper to taste
Instructions
- Preheat a skillet over medium-high heat or set your oven to 400°F (200°C). Cook the salmon for about 10-12 minutes until it's flaky. Brush with teriyaki sauce during the last two minutes.
- In a mixing bowl, combine cucumber slices with rice vinegar, salt, and pepper. Let it chill slightly.
- To assemble, place cooked rice in a serving bowl. Flake the salmon on top, add the cucumber salad beside it, layer on sliced avocado, and finish with a citrus wedge.
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg