Dinner
Teriyaki Salmon Rice Bowl
A balanced salmon rice bowl with vegetables, teriyaki sauce and sriracha yoghurt. Useful when you want a satisfying meal with protein, carbohydrates and healthy fats.
Prep
15 min
Cook
15 min
Total
30 min
Serves
1 serving
Approx. per serving
580
kcal
37g
protein
47g
carbs
28g
fat
Nutrition information is an estimate and may vary depending on the salmon, rice and sauce products used.
Last reviewed: 1 July 2026
Ingredients
Salmon bowl
- 120 g salmon fillet, cut into bite-sized cubes
- ½ cup cooked rice
- ½ small Lebanese cucumber, sliced
- ½ small carrot, julienned or grated
- ¼ cup shelled edamame beans
- ⅛ avocado, diced
- 1 spring onion, thinly sliced
- ½ teaspoon sesame seeds (optional)
Teriyaki sauce
- 2 teaspoons reduced-salt soy sauce
- 1½ teaspoons mirin
- 1 teaspoon honey or pure maple syrup
- ½ teaspoon rice wine vinegar
- ¼ teaspoon sesame oil
- ¼ teaspoon finely grated fresh ginger
- 1 small garlic clove, crushed
- ½ teaspoon cornflour
- 1 teaspoon water
Sriracha yoghurt sauce
- 3 tablespoons plain Greek yoghurt
- 1 teaspoon sriracha sauce, to taste
Method
- 1
Cook the rice according to the packet instructions if it has not already been prepared.
- 2
Combine the soy sauce, mirin, honey or maple syrup, rice wine vinegar, sesame oil, ginger and garlic in a small bowl.
- 3
In a separate bowl, mix the cornflour and water until smooth.
- 4
Stir the cornflour mixture into the teriyaki sauce.
- 5
Heat a non-stick frying pan over medium heat.
- 6
Add the salmon and cook for 2–3 minutes on each side, gently turning the pieces, until lightly golden and almost cooked through.
- 7
Reduce the heat to low and pour the teriyaki sauce into the pan.
- 8
Gently toss the salmon through the sauce and cook for another 1–2 minutes, or until the sauce has thickened and coated the salmon.
- 9
Combine the Greek yoghurt and sriracha in a small bowl.
- 10
Add the cooked rice to a serving bowl.
- 11
Arrange the cucumber, carrot, edamame, avocado and teriyaki salmon over the rice.
- 12
Drizzle with the sriracha yoghurt sauce.
- 13
Top with spring onion and optional sesame seeds before serving.
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