Macro Friendly Teriyaki Salmon Bowls (with cauliflower rice)
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These salmon teriyaki bowls are a one bowl meal I’ve been obsessing over. I think of them as upside-down sushi bowls. Filled with crunchy vegetables, marinated salmon pieces and fresh toppings, this easy meal comes together in a short amount of time and is totally customizable.
I used my own teriyaki sauce but if you’re short on time, cut the time down by using store-bought teriyaki sauce. Give yourself enough time to let the salmon marinate for around 10 minutes. I do the salmon prep first, then move onto the veggie prep.
If you’re looking for more great bowls to meal prep, check out my ground turkey bowls, teriyaki beef bowls or ham and pineapple fried rice.
Why you’ll love this recipe
- Filled with fresh veggies, tender salmon, and homemade teriyaki sauce.
- A great way to add fiber to your day.
- Healthy fatty acids.
- Gluten and dairy-free.
Ingredients and Substitutes:
These are the main ingredients for these easy teriyaki salmon bowls. See the recipe card below for the full ingredients list and instructions.
- Fresh Salmon Filets: use fresh or frozen. If using frozen be sure to defrost and pat dry with a paper towel before using.
- Coconut Aminos: or soy sauce.
- Fresh Garlic
- Rice Vinegar
- Toasted Sesame Oil
- Arrowroot Powder: used to thicken the sauce. You can use cornstarch in 1:1 ratio.
- Cauliflower Rice: I used store bought frozen cauliflower rice. You can also use or white rice or brown rice if you want a more substantial bowl.
- Edamame: or snow peas/snap peas.
- Carrots
- Cucumber
- Bean Sprouts
- Avocado Slices: the creamy avocado makes all the difference in this one.
- Green Onions
- Everything but the Bagel Seasoning: or toasted sesame seeds.
Variations
- Add red pepper flakes for some heat.
- Use bottled teriyaki sauce to save on time.
- Add your favorite vegetables, like bell peppers or mushrooms.
- If you like a sweeter sauce, add brown sugar or maple syrup to the teriyaki sauce.
Dietary Modifications
- This recipe is gluten-free and dairy-free as written.
How to make Teriyaki Salmon Bowls (a visual step-by-step guide):
Step 1: Prep the salmon
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil. Cube the salmon into 1-inch cubes (Image 1) and place in a ziplock or flat glass container for marinating (skin side up is using skin-on salmon).
Step 2: make the teriyaki salmon marinade and sauce
Mix all of the teriyaki sauce ingredients together in a large bowl except the arrowroot and 2 tsp. water (Image 2). The tapioca mixture will be for thickening the sauce later.
Step 3: Marinate the salmon
Add ¼ cup of the homemade teriyaki sauce to the container with the salmon bites and place in the refrigerator for 10 minutes to marinate (Image 3). Do not marinate salmon overnight; it will turn mushy. Set the remaining sauce aside to thicken later.
Step 4: Bake the salmon
Remove the marinated salmon from the container and place on the foil-lined baking sheet coated with non-stick cooking spray (Image 4).
Bake for 10-15 minutes until the salmon is cooked through and flakes easily with a fork or has an internal temperature of 145 degrees Fahrenheit (Image 5).
Step 5: Thicken the sauce
While the salmon bakes, prepare your sauce and bowls. Pour the remaining sauce into a small saucepan and bring to a simmer. Whisk the arrowroot and water in a small bowl and add to the sauce. The sauce will thicken within 1-2 minutes. You do not want to cook this for too long as it will become too thick, you just want to slightly thicken it (Image 6).
Step 6: Assemble bowls
Remove the salmon from the oven and assemble your bowls.
Expert Tip!
Cooking time for the salmon will depend on the size of your salmon pieces.
Recipe FAQs
The nutrition facts for these bowls include ¼ of the cooked cauliflower rice, edamame, carrots, cucumber, bean sprouts, and avocado to 4 bowls. Top with 1/4 of your salmon, and 1/4 of the thickened sauce. Garnish with everything but the bagel seasoning, or toasted sesame seeds and green onions. Add red pepper flakes for a little bit of heat.
Optional add-ons: Serve with cauliflower rice or white rice, sliced avocado, bean sprouts, edamame, grilled or raw vegetables like bok choy or spinach, seaweed chips, cabbage, pickled onions and more. Top with chopped green onions, toasted sesame seeds, and any other toppings you desire. These bowls are great with a dash of Everything but the bagel seasoning as well.
Definitely! These bowls are great for meal prep and can be served cold or by reheating the salmon in the microwave, oven, or air fryer.
Store your salmon bowls or teriyaki salmon in an air-tight container for up to three days. Remember there’s a saying about this … “guests, like fish, start to smell after three days.”
You bet! This will just add additional carbs, calories and change the texture of the bowls. I suggest using jasmine, basmati white or brown rice.
When it comes to purchasing salmon from the grocery store you’ll see a variety of options. Fresh or frozen doesn’t matter. You want bright colored fish with no bruises, grayness or dullness. Always look for wild-caught! Wild-caught fish eat a natural diet found in the ocean. Farmed fish eat food pellets which changes the texture and flavor of their meat.
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Teriyaki Salmon Bowls
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Ingredients
- 1 lb. salmon filet chopped into 1" squares
Teriyaki Sauce
- 1 cup coconut aminos 210g
- 2 cloves garlic minced
- 1/2 tsp. ground ginger
- 4 Tbsp. water
- 2 tsp. rice vinegar
- 2 tsp. toasted sesame oil
To thicken the sauce
- 1-2 tsp. arrowroot starch or cornstarch (to thicken)
- 2 tsp water (to thicken)
Bowls
- 12 oz. frozen cauliflower rice cooked
- 1 cup edamame shelled
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1 cup bean sprouts
- 1 avocado sliced
- green onions chopped
- Everything But The Bagel Seasoning optional but recommended
- red pepper flakes optional
- Seaweed crisps optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil and spray with nonstick spray.
- Cube the salmon into 1 inch cubes and place in a ziplock or flat glass container for marinating.
- Mix all of the teriyaki sauce ingredients together except the arrowroot and 2 tsp. of water which will be for thickening the sauce for the bowl.
- Add ¼ cup of the homemade teriyaki sauce to the container with the salmon and place in the refrigerator for 10 minutes to marinate. Do not marinate salmon longer than 15 minutes and definitely not overnight it will turn mushy. Set the remaining sauce aside to thicken later for the bowls.
- Remove the marinated salmon from the container and place on the foil lined baking sheet. Bake for 10-15 minutes until the salmon is cooked through and flakes easily with a fork or has a internal temperature of 145 degrees fahrenheit.
- While the salmon bakes, prepare your sauce and bowls. Pour the remaining sauce into a small saucepan and bring to a simmer. Whisk 1 tsp. arrowroot and water in a small bowl and add to the sauce. The sauce will thicken within 1-2 minutes. Use additional 1 tsp. if you want it thicker but note too thick will get sticky. You do not want to cook this for too long as it will become too thick, you just want to slightly thicken it.
- Remove the salmon from the oven and assemble your bowls.
For the bowls
- Add ¼ of the cooked cauliflower rice, edamame, carrots, cucumber, bean sprouts, and avocado to 4 bowls. Top with 1/4 of your salmon, 1/4 of the thickened sauce. Garnish with everything but the bagel seasoning, or toasted sesame seeds and green onions. Add red pepper flakes for a little bite of heat.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Nutrition facts include everything listed in the “bowls” section of the recipe card.
- If your salmon has skin on it, cut into cubes with the skin on. Do not spray your foil as the skin will stick to the foil, making it easy to pull off. Place cubed salmon, skin side down on your foil. Salmon skin is edible, but many prefer to remove it before eating.
Was very good. A hit with the family.
Love this. How many grams is in one bowl?
I made this for dinner tonight! It was not only delicious, it was beautiful! Full of flavor and colors. My sauce didn’t thicken up but it still tasted great! I love fish and am always looking for more fish recipes, so thank you!
Yay!! I’m so glad you loved it!
Is there a good substitution for the rice vinegar? Just don’t have that on hand normally 🫠
You could use apple cider vinegar!