Easy Teriyaki-glazed Salmon, Cucumber, And Avocado Rice Bowl
A harmonious blend of salmon, teriyaki sauce, fresh cucumbers, and creamy avocado served over jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Pescatarian
Ingredients
Scale
- 4 fillets salmon (6 ounces each)
- 1/2 cup teriyaki sauce
- 2 cups cooked jasmine rice
- 1 medium cucumber (thinly sliced)
- 2 ripe avocados (sliced)
- 2 tablespoons sesame seeds (optional)
- 2 green onions (chopped, optional, for garnish)
- 1 tablespoon olive oil
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet. Season with salt and pepper, then brush each fillet generously with teriyaki sauce.
- Bake the salmon in the preheated oven for about 12-15 minutes, or until cooked through and flaky.
- Prepare the rice according to package instructions.
- Heat olive oil over medium heat in a non-stick skillet. Add sliced cucumber and sauté for 2-3 minutes until slightly softened.
- Remove the salmon from the oven and let it rest for a couple of minutes.
- Assemble the bowls: place rice at the bottom, top with salmon, sautéed cucumber, and sliced avocado.
- Sprinkle with sesame seeds and chopped green onions for garnish if desired.
Notes
Use fresh and ideally wild-caught salmon for the best flavor. Consider adding a dash of sriracha for spice.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 60mg
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