Teriyaki Salmon Rice Bowl
March 9, 2025 ⢠0 comments
Make as simple or as extraordinary as you'd like! Homemade chili-garlic sauce recipe included too.
Ingredients
- (2 filets) Sockeye "Red" Salmon, 6oz
- (2 tsp) Soy sauce
- (2 tsp (can sub maple syrup or coconut sugar)) Raw Honey, 16oz Kaiserson
- (1 Tbsp) Hoisin Sauce
- (1 tsp) Chili-garlic sauce
- (1) Cucumber, mini is most fun, thinly sliced
- (2) Radish, thinly sliced
- (1/2) Avocado, diced
- (1/2) Mango, diced
- (1 Tbsp) Black or white sesame seeds
- Topping ideas: seaweed salad, shredded cabbage, peaches, kiwi, pineapple, macadamia nuts, cashews, shredded carrots
Directions
Ingredient notes
- Sockeye, King or Coho can be used.
- Recipe below is using thawed filets to cook from frozen use this recipe and then adjust timing of sauce accordingly.
- Veggies & fruits listed are really optional, use what you have or only what you know you like!
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Whisk together the soy sauce, honey, hoisin sauce and chili-garlic sauce.
- Place the salmon on the prepared baking sheet and pat filets dry (so sauce sticks better). Cover filets with sauce. Bake for 8-10 minutes or until cooked through (internal temp of 145°F).
- Divide the rice between bowls and top with salmon, cucumbers, radishes, avocado, and mango. Sprinkle with sesame seeds.
Low-carb? Swap the rice for mixed greens or baby spinach.
Homemade Chili-Garlic Sauce
- 4 oz spicy chili peppers
- 4 cloves garlic
- 2 Tbsp white vinegar
- 1 tsp sugar (optional)
Add all the ingredients to a food processor and process until smooth. Pour into a small pot and simmer for about 10 minutes. Cool and adjust the flavor with salt & pepper to taste. Add water or vinegar to thin.
