Easy Teriyaki-glazed Salmon, Cucumber, And Avocado Rice Bowls
This recipe features tender, teriyaki-glazed salmon served over a bed of fluffy rice, topped with refreshing cucumber slices and creamy avocado. It's an easy and healthy meal perfect for weeknights.
Equipment
- 1 medium saucepan
- 1 baking sheet
- 1 non-stick skillet
- 1 rice cooker (optional)
- 1 cutting board
- 1 small bowl
- 1 spoon
Ingredients
- 4 fillets salmon 6 ounces each
- ½ 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.
- While the salmon is baking, prepare the rice according to package instructions (or use a rice cooker).
- In a non-stick skillet, heat the olive oil over medium heat. Add the sliced cucumber and sauté for 2-3 minutes until slightly softened, adding a pinch of salt and pepper.
- Once the salmon is done, remove it from the oven and let it rest for a couple of minutes.
- To assemble the bowls, place a serving of rice at the bottom of each bowl. Top with a piece of teriyaki-glazed salmon, sautéed cucumber, and sliced avocado.
- Sprinkle sesame seeds and chopped green onions on top for added flavor and crunch, if desired.
Notes
You can substitute the salmon with chicken or tofu for a different protein option.
For a bit of heat, add sliced jalapeños or red pepper flakes.
Serve with extra teriyaki sauce on the side for those who prefer more flavor. Enjoy your healthy and delicious rice bowl!