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teriyaki salmon on top of white rice served with edamame slaw in white bowl.
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5 from 6 votes

Teriyaki Salmon Bowl

These Teriyaki Salmon Bowls are the ultimate flavor-packed dinner—savory salmon, crunchy edamame slaw, fluffy white rice, and a drizzle of creamy kewpie mayo. Each component is versatile enough to use on its own, making this recipe perfect for both meal prep and weeknight dinner that you’ll actually crave.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: dinner, lunch, Main Course
Cuisine: Asian
Servings: 4
Calories: 865kcal
Author: Courtney Paige

Equipment

  • sheet pan
  • Sauce pot
  • Mixing Bowl
  • Tongs
  • knife & cutting board
  • measuring cups / spoons

Ingredients

Salmon Marinade

  • 1/2 cup low sodium teriyaki sauce
  • 1/4 cup Soy sauce
  • 2 tbsp Brown sugar
  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil
  • 1/2 tbsp Sriracha

Slaw

  • 12 oz Bagged Slaw
  • 1 bag frozen Edamame cooked
  • 2 persian cucumbers halved and quartered
  • 1/2 cup Green onion finely diced
  • 1 jalapeno finely diced
  • 1/4 cup fresh mint

Slaw dressing

  • 1/4 cup soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp hot honey
  • Large pinch of sea salt

Bowl

  • 2 large salmon filets cut in half
  • 1 tbsp sesame seeds
  • 2 cups white rice cooked
  • 1 avocado sliced
  • Kewpie mayo for topping

Instructions

  • In a mixing bowl, whisk together teriyaki sauce ingredients.
  • Cut each of the salmon pieces in half, making 4 equal sized pieces. Pat dry with a paper towel.
    two large raw salmon filets on paper towel lined plate.
  • Submerge the salmon fillets in the teriyaki sauce and let marinate for 20 minutes.
  • Preheat the oven to 350°F. Line a sheet pan with parchment paper. Place the marinated salmon filets skin side down on the sheet pan. Bake for 20-22 minutes or until internal temperature reaches 145°F.
    raw marinaded salmon on parchment.
  • With the left over marinade, head a small sauce pot to low heat with the sauce. Bring to a boil, then reduce to a simmer. Once warmed, remove from heat and set aside.
    teriyaki sauce in gray skillet.
  • Cook the rice according to box/package instructions and set aside until ready to use.
  • Make the edamame slaw. Cook the shelled edamame according to package instructions. In a large bowl, combine slaw, edamame, cucumbers, jalapenos, fresh herbs, and green onion. Toss soy sauce, rice wine vinegar, and hot honey on top and toss together until everything is combined; giving it a quick pickle.
    edamame, brococli, cabbage, cucumber and herbs in large glass mixing bowl.
  • Build the rice bowls - each bowl gets: ½ cup of rice, 1 cup edamame slaw, 1 salmon filet, ½ avocado, topped with sesame seeds & green onions. Top each bowl with remaining teriyaki sauce & kewpie mayo. ENJOY!
    teriyaki salmon on top of white rice served with edamame slaw in white bowl.

Video

Notes

Store the salmon and rice in a separate airtight container from the slaw. This way you can easily reheat the leftover salmon without having to warm up the slaw, too.
Keeps for up to 3 days.

Nutrition

Serving: 1bowl | Calories: 865kcal | Carbohydrates: 68g | Protein: 54g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 2812mg | Potassium: 381mg | Fiber: 7g | Sugar: 30g