Teriyaki Salmon Bowl with Creamy Wasabi Mayo
This easy 25-minute salmon bowl recipe is made with broiled teriyaki salmon, fluffy rice, crisp cucumber, creamy avocado, sesame seeds, green onion, and a tangy creamy wasabi mayo. It is fresh, flavorful, and perfect for a quick weeknight dinner.
Servings: 4 servings
Calories: 823kcal
Ingredients
For the Salmon
- 4 salmon fillets - about 5–6 ounces each
- ⅓ cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Creamy Wasabi Dressing
- ½ cup mayonnaise
- 1 tablespoon rice vinegar
- 2 teaspoons wasabi paste - adjust to taste
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1-2 teaspoons water - optional, to thin the dressing
For the Bowls
- 3 cups cooked white rice
- 1 avocado - sliced
- 1 cup cucumber - diced
- 2 tablespoons sliced green onion
- 1 tablespoon sesame seeds
Instructions
- Make the teriyaki marinade: In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, olive oil, ground ginger, garlic powder, salt, and black pepper until combined.⅓ cup low-sodium soy sauce, 2 tablespoons honey, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon olive oil, ½ teaspoon ground ginger, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Marinate the salmon: Pat the salmon fillets dry with paper towels, then place them in a shallow dish or zip-top bag. Pour the teriyaki marinade over the salmon and turn to coat. Refrigerate for 15-30 minutes, but no more than 1 hour.4 salmon fillets
- Prepare the rice and toppings: While the salmon marinates, cook the rice according to package instructions or reheat leftover rice. Slice the avocado, dice the cucumber, slice the green onions, and set everything aside for assembly.3 cups cooked white rice, 1 avocado, 1 cup cucumber, 2 tablespoons sliced green onion
- Broil the salmon: Set the oven to broil and line a baking sheet with aluminum foil. Remove the salmon from the marinade and place the fillets skin-side down on the prepared baking sheet. Spoon a little marinade over the tops of the fillets, then discard the rest.
- Cook until caramelized and flaky: Place the oven rack so the salmon sits about 6 inches from the heat. Broil for 7-10 minutes, or until the salmon is cooked through, flakes easily with a fork, and has caramelized edges.
- Make the creamy wasabi mayo: While the salmon broils, whisk together the mayonnaise, rice vinegar, wasabi paste, honey, salt, and black pepper in a small bowl. Taste and adjust with more wasabi if desired. Add 1-2 teaspoons of water to thin it into a drizzle, if needed.½ cup mayonnaise, 1 tablespoon rice vinegar, 2 teaspoons wasabi paste, 1 teaspoon honey, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 1-2 teaspoons water
- Assemble the bowls: Divide the cooked rice between four bowls. Top each bowl with one teriyaki salmon fillet, sliced avocado, diced cucumber, green onion, and sesame seeds.1 tablespoon sesame seeds
- Finish and serve: Drizzle with creamy wasabi mayo and serve right away.
Notes
- For tender, moist salmon, I like to pull it from the oven around 125-130°F for medium. For well-done salmon, cook it to 145°F. I also recommend using a digital meat thermometer.
- Wasabi paste varies in heat, so start with less and add more to taste.
- Make it gluten-free: Use gluten-free tamari or coconut aminos instead of soy sauce.
- Store the salmon, rice, toppings, and creamy wasabi mayo separately in airtight containers. Cooked salmon and rice will keep in the refrigerator for up to 3 days.
Nutrition
Calories: 823kcal | Carbohydrates: 57g | Protein: 41g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 1317mg | Potassium: 1294mg | Fiber: 5g | Sugar: 17g | Vitamin A: 186IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 3mg
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