Serves 4
15 min
Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls
Recipe GLPR90a089b4a74adf
A vibrant, quick-to-prepare meal featuring pan-seared salmon fillets brushed with a glossy teriyaki glaze, served over fluffy rice with fresh cucumber, creamy avocado, and bright scallions. This nutritious bowl is ready in just 15 minutes and makes a perfect weeknight dinner or impressive meal for guests.
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Ingredients
4 salmon fillets, about 5 ounces (140g) each
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon vegetable or canola oil
4 cups cooked white or brown rice
1 avocado, diced
1 Persian or Japanese cucumber, diced
6 to 8 scallions, thinly sliced
1/2 cup teriyaki sauce
Furikake and/or toasted sesame seeds, for serving
Directions
Pat the salmon fillets dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Carefully place the seasoned salmon fillets skin-side up in the hot skillet and cook for 4 to 5 minutes without moving them, until the flesh is opaque and golden brown on the bottom.
Flip the salmon fillets and cook for another 2 to 3 minutes, until the internal temperature reaches 145°F at the thickest part.
Pour the teriyaki sauce around the salmon in the skillet and gently tilt the pan to coat each fillet with the glaze for about 1 minute until it thickens slightly.
Divide the cooked rice evenly among four bowls.
Top each bowl of rice with one teriyaki-glazed salmon fillet and drizzle with any remaining sauce from the skillet.
Arrange the diced avocado, cucumber, and sliced scallions around each salmon fillet.
Sprinkle furikake and/or toasted sesame seeds over the top of each bowl and serve immediately.
