Simple healthy salmon rice bowl with avocado and vegetables
Ready in: 30 minutes
Serves: 1–2 people
Calories: ~450–550 per serving
This roasted salmon teriyaki poke bowl is a simple, nourishing meal that combines warm rice, flaky salmon, and fresh vegetables. The homemade teriyaki sauce adds a perfect balance of sweet and savory flavor while the avocado and edamame provide healthy fats and plant protein.
This bowl is quick to prepare and can easily be adapted with seasonal vegetables from the kitchen garden.
Ingredients
Teriyaki Salmon
- 1 salmon fillet (150–200 g)
- 2 tbsp soy sauce
- 1 tbsp mirin (or ½ tbsp honey + ½ tbsp water)
- 1 tsp sesame oil
- 1 tsp brown sugar or maple syrup
- ½ tsp grated ginger
- ½ clove garlic, minced
Bowl Base
- 1 cup cooked rice (white, jasmine, or black rice)
Toppings
- ½ avocado, sliced
- ½ cup cooked edamame
- ¼ cup cucumber, sliced
- ¼ cup shredded carrots
- 1 green onion, chopped
- pickled ginger (optional)
- sesame seeds (optional)
Instructions
1. Prepare the teriyaki sauce
In a small pan combine soy sauce, mirin, sesame oil, sugar, ginger, and garlic. Simmer gently for 2–3 minutes until slightly thickened.
2. Roast the salmon
Place the salmon on a baking sheet and brush with the teriyaki sauce. Roast in a preheated oven at 400°F / 200°C for 10–12 minutes, until the salmon is cooked through but still moist.
3. Cook the rice
Prepare your rice according to package instructions and allow it to cool slightly.
4. Assemble the bowl
Flake the roasted salmon into pieces. Add rice to a bowl and arrange avocado, edamame, cucumber, carrots, and green onion on top. Place the salmon in the center and drizzle with remaining teriyaki sauce.
Tips
• Do not overcook the salmon — it should remain tender and flaky.
• Add mango or pineapple for a fresh sweet contrast.
• Try black rice for extra fiber and a beautiful color contrast.
