Simple & Delicious Teriyaki Salmon with Avocado & Cucumber Rice Bowls Recipe

Simple & Delicious Teriyaki Salmon with Avocado & Cucumber Rice Bowls Recipe

Indulge in a mouthwatering fusion of flavors with this quick and easy teriyaki salmon bowl. Perfect for busy weeknights or impressive weekend dinners!

Teriyaki sauce is a versatile kitchen staple that can elevate any dish. By making a larger batch, you’ll have a flavor-packed secret weapon ready for future meals. This approach not only saves time but also allows you to create restaurant-quality dishes at home with minimal effort.

The beauty of this recipe lies in its simplicity and adaptability. While the salmon takes center stage, the fresh cucumber and creamy avocado provide a delightful contrast in textures. The fluffy rice serves as the perfect canvas for these vibrant flavors to shine.

Pro tip: Don’t shy away from making extra sauce or components for your recipes. Many ingredients, like our teriyaki sauce, have impressive shelf lives when stored properly. This culinary hack can transform your weeknight cooking game, allowing you to whip up gourmet meals in no time.

Delicious Teriyaki Salmon Rice Bowls with Cucumber and Avocado


  • 4 salmon fillets, about 5 ounces (140g) each
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon (15ml) vegetable or canola oil
  • 4 cups cooked white or brown rice (about 680g cooked rice)
  • 1 avocado, diced
  • 1 Persian or Japanese cucumber, diced
  • 6 to 8 scallions, thinly sliced
  • 1/2 cup (120ml) homemade or store-bought teriyaki sauce
  • Furikake and/or toasted sesame seeds, for serving (see notes)


  1. Begin by patting the salmon fillets dry with paper towels. This ensures a crispy skin when cooking. Season generously with salt and pepper on all sides. Heat the oil in a large stainless steel skillet over medium-high heat until it shimmers. Carefully place the salmon fillets in the pan, skin-side down. Immediately reduce the heat to medium-low. Gently press down on the fillets with a spatula to ensure even contact between the skin and the pan. Cook until the skin becomes crisp and releases easily from the pan, about 6 minutes.
  2. Once the skin is crisp, flip the salmon and cook on the second side. For medium-rare, cook until the internal temperature reaches 120°F (49°C), or 130°F (54°C) for medium. This should take about 1 minute. Transfer the cooked salmon to a paper towel-lined plate to remove excess oil.
  3. Time to assemble your bowls! Divide the cooked rice evenly among 4 serving bowls. Top each with a generous portion of diced avocado, cucumber, and sliced scallions. Place a perfectly cooked salmon fillet on top of each bowl. Drizzle the teriyaki sauce over the salmon, using the back of a spoon to ensure even coverage. Sprinkle with furikake and/or sesame seeds for added flavor and texture. Serve immediately and enjoy your homemade teriyaki salmon bowl!


Furikake is a delightful Japanese seasoning blend typically used to enhance the flavor of rice. You can find various flavors at Japanese grocery stores or online retailers. It adds an extra layer of umami and texture to your dish.

Nutrition Facts (per serving)
758 Calories
37g Fat
66g Carbs
41g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 758
% Daily Value*
Total Fat 37g 48%
Saturated Fat 6g 30%
Cholesterol 88mg 29%
Sodium 1813mg 79%
Total Carbohydrate 66g 24%
Dietary Fiber 9g 30%
Total Sugars 7g
Protein 41g
Vitamin C 21mg 103%
Calcium 101mg 8%
Iron 4mg 25%
Potassium 1293mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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