Description
Experience the delightful fusion of flavors in this Teriyaki Salmon Bowl with Avocado & Cucumber. This dish combines tender, teriyaki-glazed salmon with creamy avocado and crisp cucumber, served over a bed of fluffy jasmine rice. Ready in just 22 minutes, it’s perfect for a quick lunch or a special dinner. The vibrant ingredients not only enhance the meal’s appearance but also offer a nutritious boost of protein, healthy fats, and essential vitamins. Enjoy this colorful and satisfying bowl that caters to various dietary preferences!
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
- 1 tsp rice vinegar or lemon juice
- Salt & pepper to taste
- 1 tsp sesame oil (optional)
Instructions
- Preheat your non-stick skillet over medium heat or set your oven to 400°F (200°C). Cook the salmon skin-side down for about 10-12 minutes. During the last two minutes, brush with teriyaki sauce for glazing.
- In a mixing bowl, combine sliced cucumber with rice vinegar or lemon juice, salt, pepper, and optional sesame oil. Chill while preparing other components.
- In a serving bowl, layer cooked rice then flake the teriyaki salmon on top. Add seasoned cucumber salad and slices of avocado. Garnish with lemon or orange wedges.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 60mg