This hydrating salmon rice bowl recipe from EatingWell features tender pieces of salmon coated in a sweet and savory teriyaki glaze for the perfect balance of flavor and texture. To prevent the glaze from burning, the salmon is roasted first and then finished under the broiler for a few minutes after the glaze is added. When temperatures are hot and you want a satisfying meal that also includes hydrating ingredients, this bowl delivers with crisp cucumber and edamame, which provide water, fiber, and nutrients that can help support hydration. Creamy avocado adds richness, while your favorite toppings can make it your own. For an extra kick, top it with Sriracha mayo or make your own by mixing mayonnaise and Sriracha to your preferred spice level.
INGREDIENTS
Dressing
- 1 pound skinless center-cut salmon fillet, cut into 1 1/2-inch chunks
- 1 tablespoon sesame oil
- 1/4 cup teriyaki glaze, preferably low-sodium
- 2 cups hot cooked brown rice
- 1 cup cooked shelled edamame
- 2 scallions, sliced
- 1 cup diced cucumber
- 1 medium avocado, sliced
- 2 tablespoons Sriracha mayonnaise
- 2 teaspoons toasted sesame seeds (optional)
INSTRUCTIONS
- Position oven rack in upper third; preheat to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray. Toss salmon and sesame oil together on the prepared baking sheet. Roast until opaque on the outside, about 6 minutes. Remove from the oven and turn the broiler to High. Drizzle the salmon with teriyaki glaze and toss to coat. Broil until browned, crispy and just cooked through, 2 to 3 minutes.
- Meanwhile, stir rice, edamame and scallions together in a medium bowl; divide among 4 bowls.
- Divide cucumber and avocado among the bowls. Top with the salmon. Drizzle with the remaining glaze from the baking sheet and Sriracha mayonnaise. Sprinkle with sesame seeds, if desired.
