Print

Flavorful Teriyaki Glazed Salmon Bowl Recipe Easy Homemade Bowl with Pickled Cucumber and Avocado

teriyaki glazed salmon bowl - featured image
Print Recipe

A balanced and vibrant salmon bowl featuring a rich teriyaki glaze, tangy pickled cucumber, and creamy avocado, perfect for quick and healthy weeknight dinners.

Ingredients

  • Salmon fillets (skin-on or skinless, about 6 oz / 170 g each)
  • Soy sauce (or tamari for gluten-free) – about ¼ cup (60 ml)
  • Brown sugar or honey – 2 tbsp (30 ml)
  • Fresh ginger, grated – 1 tsp
  • Garlic, minced – 1 clove
  • Rice vinegar – 1 tbsp (for glaze)
  • Sesame oil – 1 tsp
  • Cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water)
  • English cucumber – 1 medium, thinly sliced
  • Rice vinegar – ¼ cup (60 ml) for pickling
  • Sugar – 1 tbsp
  • Salt – ½ tsp
  • Red chili flakes (optional) – a pinch
  • Cooked jasmine rice or brown rice – about 1 cup (200 g) per serving
  • Ripe avocado – 1 small, sliced or cubed
  • Green onions, thinly sliced – 1-2 stalks
  • Toasted sesame seeds – 1 tsp
  • Optional: steamed broccoli, edamame, or shredded carrots for extra veggies

Instructions

  1. Prepare the pickled cucumber: In a medium bowl, whisk together rice vinegar, sugar, salt, and red chili flakes until the sugar dissolves. Add the thinly sliced cucumbers and toss well. Let sit for at least 20 minutes at room temperature or refrigerate if prepping ahead.
  2. Cook the rice: Rinse 1 cup jasmine or brown rice under cold water until water runs clear. Cook according to package instructions or in a rice cooker. Fluff with a fork and keep warm.
  3. Make the teriyaki glaze: In a small saucepan over medium heat, combine soy sauce, brown sugar or honey, grated ginger, minced garlic, rice vinegar, and sesame oil. Stir occasionally until sugar dissolves and mixture simmers.
  4. Mix cornstarch and water to make slurry. Slowly whisk into simmering sauce. Cook 1-2 minutes until glaze thickens and becomes glossy. Remove from heat and set aside.
  5. Cook the salmon: Heat a non-stick skillet over medium heat. Lightly oil if needed. Place salmon fillets skin-side down if using skin-on. Cook 4-5 minutes without moving to get a crispy sear.
  6. Flip salmon carefully and brush generously with teriyaki glaze. Cook another 3-4 minutes, spooning more glaze over top occasionally, until salmon is cooked through and flakes easily.
  7. Assemble the bowl: Place cooked rice at base. Top with glazed salmon, pickled cucumber slices, and sliced avocado. Garnish with green onions and toasted sesame seeds. Add extra veggies if desired.
  8. Serve immediately, allowing warm teriyaki glaze to mingle with cool pickled cucumber and creamy avocado.

Notes

Do not overcrowd the pan to ensure a crispy glaze. Use medium heat to avoid burning the sugar. Brush glaze on salmon in layers rather than marinating. Add avocado last to prevent browning. If glaze thickens too much, stir in a splash of water. Use fresh ginger for best flavor. Pickle cucumbers fresh to maintain crunch.

Nutrition

Keywords: teriyaki salmon bowl, salmon recipe, pickled cucumber, avocado bowl, easy dinner, healthy salmon, homemade teriyaki glaze, quick salmon recipe

Find it online: https://chrisfeasts.com/flavorful-teriyaki-glazed-salmon-bowl-recipe-easy-homemade-bowl-with-pickled-cucumber-and-avocado/