Strap in for the most flavorful bowl of food EVER right here, friends. But to be totally and completely for reals, this is insanely delicious and hits every note you could ever dream of in a bite of food. The salmon is tender and coated in a delicious sweet/savory (and easy to make) teriyaki sauce, the rice is soft and lightly coconuty (word?), the avocado is smooth and rich, and the edamame is hearty and gives a nice little bite.
Finish it off with a heavy handed sprinkle of cilantro, green onion, and sesame seeds, and wwwwooooooowwwww is all I’m gonna say here, y’all.
Here’s what goes down:
- The rice get cooked. Instant Pot for the win! 👈🏻 My fave way.
- The salmon gets grilled. Just a quick salt and pepper season and a super hot grill to get that salmon just cooked through
- The sauce gets made – listen how easy this is: soy sauce, brown sugar, garlic, ginger. Simmer until thickened. Bingo bango, you’ve got teriyaki.
- The frozen edamame gets…microwaved…we so fancy.
- The toppings get prepped and chopped, and we assemble!
Once the sauce is ready, you gently flake your grilled salmon and toss it in the sauce. It’s the perfect amount of sauce to coat each little salmon bite perfectly and give all kinds of sweet and savory Asian flavor.
The coconut part of the coconut rice is totally optional. I LOVE making rice this way, especially in bowls like this to give some extra flavor and depth, but you could just as easily serve this salmon over plain-Jane white rice or cauliflower rice! But here’s the gist of this coconut rice: 3 cups of rice, 3 cups of water. Cook that in the Instant Pot, and when it’s done, stir in a can of coconut milk. Done! It’s nothing fancy, and it’s crazy easy, but I love it and probably make it once a week!
Watch how to make these Teriyaki Salmon Bowls below!
Seriously, you guys, these bowls are a must make!! Try them ASAP!Print
Teriyaki Salmon Bowls
These delicious salmon bowls are loaded with yummy flavors and textures, easy to make, and the perfect, fresh dinner for spring and summer!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- 3 salmon fillets (skin on is easier for the grill)
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, finely minced
- 3 cups jasmine rice
- 1 can coconut milk
- 2 avocados, halved, seeds removed, sliced
- 1 – 1 1/2 cups frozen, shelled edamame (thawed in the microwave)
- Optional but recommended extra toppings: cilantro, green onions, sesame seeds
For the Teriyaki Salmon:
- Preheat your grill over medium high – high heat and let it heat up while you get your salmon ready and start your sauce. Season your salmon with salt and pepper
- In a large skillet over medium high heat, add your soy sauce, brown sugar, garlic, and ginger and bring to a simmer. Simmer/boil for about 5-7 minutes, stirring often, until thickened. You should be able to run your spoon through the middle of the sauce, and the path the spoon creates shouldn’t immediately close (that’s my thickness test trick!)
- Meanwhile, grill your salmon. Wait until the grill is 450-500 degrees, brush the salmon with avocado oil, and grill skin side down with the lid closed for 6 minutes. Oil the side facing up, flip, and cook for 1 more minute. Remove from the grill and rest.
- When you’re ready to assemble the bowls, flake the salmon and add to your sauce (if your sauce has cooled and thickened too much, place over the heat for just a minute and it’ll loosen up again). Toss to combine the salmon and sauce, and season to taste with salt and pepper
For the rice:
- Combine your rice* with 3 cups of water in the Instant Pot. Season liberally with salt and stir to combine. Cook on high pressure for 5 minutes with a 10 minute natural release. Quick release the rest of the pressure, remove the lid, fluff with a fork, and stir in your whole can of coconut milk. Season to taste with salt.
For the assembly:
- Start with a bed of rice and top with salmon, avocado, edamame, cilantro, sliced green onions, and sesame seeds. If there is teriyaki sauce pooling a bit in the pan, spoon it over your bowls!
*This rice recipe will leave you with leftovers. You won’t end up using it all, but I like making this amount because it’s the right proportion for a can of coconut milk as the mix-in at the end. I love having leftovers of this (because YUM), but if you want to ditch the coconut element of the rice, you can make 2 cups of dry rice instead (add 2 cups of water instead of 3), and it’ll make less.
- Serving Size: 1/2 cup of rice, 1/4 of the salmon, 1/2 avocado, 1/4 cup edamame
- Calories: 644
- Sugar: 18 g
- Sodium: 1360 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 63 mg
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!