Teriyaki Salmon Bowls with Spicy Mayo
Loaded with tender salmon, these Teriyaki Salmon Bowls are a satisfying meal made with fresh vegetables and spicy mayo!
Ingredients
Salmon Bowl Ingredients
- 2 salmon fillets
- 4 cups cooked rice
- 1 cup cooked edamame
- 1 large carrot grated
- ½ cucumber sliced into half moon pieces
- 2 tablespoons avocado oil
- Salt and pepper to taste
- Garnishes: toasted sesame seeds sliced green onions
Teriyaki Sauce Ingredients
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- ½ teaspoon minced garlic
Spicy Mayo Ingredients
- ¼ cup mayonnaise
- 1 tablespoon Sriracha
- ½ teaspoon sesame oil
Instructions
Make the Teriyaki Sauce
- In a bowl, mix together the teriyaki sauce ingredients and set aside.
Cook the Rice
- Cook the rice on the stovetop according to the package instructions for two servings.
Prepare the Salmon
- Dry salmon with a paper towel. Cut salmon into bite size pieces and season with salt and pepper.
- Heat avocado oil in a medium saute pan over medium heat. Add salmon to the heated pan and cook for 4-5 minutes, flipping halfway through. Pour the prepared teriyaki sauce over salmon and continue cooking for an additional minute.
Make the Spicy Mayo
- In a bowl, mix together the spicy mayo ingredients and set aside.
Assemble the Salmon Bowls
- First, add a bed of rice to the bottom of each bowl. Place the edamame, carrots, cucumbers and salmon on top of rice. Drizzle spicy mayo over top each bowl.
- Garnish with sesame seeds and serve immediately. Can add extra teriyaki sauce and spicy mayo over top if desired.
Notes
Recipe Tips and Variations
- Save time and a use store bought Teriyaki stir fry kit that includes the Teriyaki sauce.
- Make it lower in carbs by using cauliflower rice and G Hughes Teriyaki sauce.
- Don't like the veggies listed? Swap them out for the ones you love.
- Prep the vegetables, sauce and mayo ahead of time and store in fridge to make for the next day.
- Add a little bit of sweetness with some diced pineapples or mangos.
- Can use any kind of rice you'd like such as white, brown, jasmine, cauliflower rice or quinoa.
