Teriyaki Salmon Rice Bowls

Teriyaki salmon over rice with crisp vegetables. A colorful bowl that works for dinner or meal prep.

Serves: 4  |  Total time: 30 minutes

Ingredients

• 4 salmon fillets, cut into cubes
• 1/2 cup teriyaki sauce
• 4 cups cooked rice
• 1 cucumber, sliced
• 1 cup shredded carrots
• 1 avocado, sliced
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Instructions

1. Toss the salmon cubes with half the teriyaki sauce and let them sit 10 minutes.
2. Cook the salmon in a hot oiled skillet for 6 to 8 minutes, turning until browned on all sides.
3. Add the remaining sauce and cook 1 minute more until glossy.
4. Divide the rice among bowls and top with salmon, cucumber, carrots and avocado.
5. Finish with green onions and sesame seeds.

Pin Tip

Pack the rice and toppings separately from the salmon if you plan to reheat the bowls later.

Food Safety

Cook salmon until it reaches an internal temperature of 145°F, measured in the thickest part, and the flesh flakes easily with a fork.