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–+ servings

Teriyaki Salmon Bowls

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Heart-healthy salmon is the star of this show as it marinates in teriyaki sauce. Easy chopped veggies such as cucumber, green onion and cilantro sit alongside the seared salmon for a nice flavor variety. Finally, sriracha is mixed with Greek yogurt for a healthy, tangy, aioli-inspired topping to finish out this delicious brown rice bowl!
Course Dinner, Bowls
Cuisine Japanese
Keyword brown rice, asian, salmon, teriyaki
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Equipment

  • Kitchen thermometer

Ingredients

Teriyaki Salmon:

  • 1 cup store-bought teriyaki sauce OR:

Homemade Teriyaki Sauce (OPTIONAL):

  • ½ cup coconut aminos or low sodium soy sauce
  • 2 Tbsp. white vinegar
  • 1 Tbsp. pure maple syrup or honey
  • 1 Tbsp. toasted sesame oil plus more for final drizzle
  • 2 Tbsp. arrowroot powder tapioca flour
  • 2 Tbsp. cool water
  • ½ tsp. ground ginger (1” fresh ginger, grated)
  • ½ tsp. garlic powder (2 garlic cloves, minced)
  • 4 oz. wild salmon fillets
  • 1 Tbsp. olive oil

Yogurt Sriracha Sauce:

  • 1 cup fat free or reduced fat plain Greek yogurt
  • 2-3 Tbsp. sriracha sauce (or other hot sauce)
  • ¼ tsp. garlic powder
  • ¼ tsp. sea salt
  • 1 lime (juiced)
  • 1-2 Tbsp. cold water (as needed)

Bowls:

  • 4 cups prepared brown rice
  • 1 large cucumber (chopped)
  • 3 green onions (sliced)
  • ½ cup cilantro (chopped)
  • ½ -1 Tbsp. toasted sesame seeds
  • fresh lime (optional)

Instructions

  • Prepare the brown rice according to package instructions.
  • For the teriyaki salmon: Place salmon fillets in the plastic bag or baking dish and pour in teriyaki sauce, covering salmon evenly. Seal or cover and place in the fridge.
  • While the salmon is marinating, make the sriracha yogurt sauce. Combine Greek yogurt, sriracha (or other hot sauce), garlic powder, salt and lime juice. Stir well with a spoon or whisk. If you prefer a thinner sauce, add 1-2 Tbsp. of cold water to reach desired consistency. Place in fridge until ready to use!
  • Chop the cucumber, green onions and cilantro.
  • Heat a large, non-stick skillet over medium-high heat and add olive oil. Remove the marinating salmon from fridge.
  • Once the oil is hot, use kitchen tongs to remove salmon fillets from the marinade and place in your skillet, flesh side down. Continue with remaining fillets until all are added to the hot pan. Cook for 4 minutes, then flip salmon using a flat, metal spatula.
  • Reduce heat to medium and continue cooking for about 3-4 more minutes. Remove salmon from pan onto a clean plate, skin side down. The salmon will continue to cook as it rests. Using a thermometer, ensure the salmon has cooked to 145° F.
  • Now, assemble the teriyaki salmon bowls. Place 1 cup of brown rice in bowl and top with teriyaki salmon, chopped cucumber, green onion, cilantro and a shake of toasted sesame seeds. If desired, add a lime wedge. Drizzle with sriracha yogurt sauce. Enjoy!

Notes

  • Chicken or shrimp would work well in place of salmon! Sauté marinated chicken in small cubes or marinated shrimp on the stove top until cooked through.
  • Shredded carrots or thinly sliced red bell pepper are great veggies to add or sub.
  • Store your extra sriracha sauce in the fridge for 4-5 days and use on scrambled eggs or as a sandwich condiment.