• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×
Home » Recipes » Fish and Seafood

Teriyaki Salmon Rice Bowl with Spinach and Avocado

May 15, 2018 Updated October 12, 2022 by Lisa Goldfinger 60 Comments This post may contain affiliate links

Jump to Recipe
teriyaki salmon rice bowl with spinach, avocado and sesame-nori confetti
Pinterest Pin: teriyaki salmon rice bowl with spinach, avocado slices and rice

Teriyaki salmon rice bowl with spinach & avocado. Tender broiled salmon glazed with homemade teriyaki sauce on a bed of sushi rice, with spinach, sliced avocado and a sprinkling of toasted sesame & nori confetti.

Teriyaki Salmon Rice Bowl with Spinach and Avocado and Sesame-Nori Confetti and chopsticks

I have a thing for rice bowls. There are many delicious rice bowls on Panning The Globe. And though I love them all, I have to say this teriyaki salmon rice bowl is my favorite. As many times as I make this recipe (often!), it's always a treat.

I also love that this bowl is filled with nutritious ingredients. There's  Omega-3 fatty acids from the salmon and a good dose of iron & fiber from the spinach.

It has the gestalt of sushi but the salmon is cooked, the nori is toasted and sprinkled on top and everything is drizzled with tasty homemade teriyaki sauce.

Teriyaki Salmon Rice Bowl with Spinach, Avocado and Sesame-Nori Confetti|Panning The Globe

INGREDIENTS FOR HOMEMADE TERIYAKI SAUCE

Teriyaki sauce has 5 ingredients:

  • soy sauce,
  • mirin (rice wine)
  • sugar
  • garlic
  • ginger

Simmer for ten minutes until slightly thickened and you've got delicious homemade teriyaki sauce.

TERIYAKI SALMON

Once the sauce has cooled, set some aside to baste your salmon. Baste the salmon before it goes into the oven and again halfway through cooking time. 

salmon-raw1web

Japan always ranks high for countries with the best longevity. This has been attributed to the fact that their diet is generally low in fat, with fish being the most common form of protein.

The tradition of serving seasonal vegetables with steamed rice, fish and other tasty things from the sea such as nori, has been central to Japanese cuisine for thousands of years.

SESAME-NORI CONFETTI

This sesame-nori confetti is one one of my favorite recipe innovations. It adds great flavor and beauty to this dish.

salmon-nori-sesameweb

MAKE AHEAD TIPS

If you want a quick weeknight teriyaki salmon rice bowl dinner, make the teriyaki sauce and toast the sesame seeds and nori in advance - you can keep both in airtight containers in the fridge for a week or so. The rice and salmon are best cooked fresh.

SUBSTITUTIONS

This is a very adaptable recipe. Eat it hot, cold or at room temp. Try it with different vegetables like sautéed snow peas, sugar snap peas or asparagus (cut on the diagonal into bite-sized pieces). Use tofu, chicken or beef instead of salmon. Make a teriyaki salmon rice bowl with short grain brown rice instead of white, for a big boost in fiber.

I'm sure you can think of lots of other variations - let me know if you come up with something really good!

Teriyaki Salmon Rice bowl with Spinach, Avocado and Sesame Nori Confetti

TWO MORE DELICIOUS JAPANESE RECIPES FROM PANNING THE GLOBE

  • Yakitori Chicken: Japanese Grilled Glazed Chicken and Scallion Skewers
  • Sukiyaki: Japanese Hot Pot with Beef, Tofu, Rice Noodles and Vegetables

Stay in touch on Facebook and Instagram for all the latest updates.

Here's the Teriyaki Salmon Rice Bowl Recipe. If you try this recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.

Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Teriyaki Salmon Rice Bowl with Spinach and Avocado | Panning The Globe

Teriyaki Salmon Rice Bowl with Spinach & Avocado


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 31 reviews

  • Author: Lisa
  • Total Time: 1 hour 10 mins
  • Yield: 4 1x
Print Recipe

Description

This Salmon Teriyaki Rice Bowl has broiled salmon glazed with homemade teriyaki sauce, on a bed of sushi rice, with spinach and sliced avocados. It's topped with a festive confetti of toasted sesame seeds and nori.


Ingredients

Scale

For The Salmon:

  • 1 pound salmon fillet cut into 4 thin portions (skin on is fine)

For the Teriyaki Sauce

  • ¾ cup soy sauce
  • ¾ cup Mirin (rice wine)
  • ½ cup sugar (white or brown)
  • 1 teaspoon finely minced garlic (optional)
  • 1 teaspoon finely minced ginger (optional)

For The Toasted Sesame Nori Confetti:

  • 1 8-inch square sheet of Nori, cut with a scissors into 1-inch strips. Stack the strips and cut crosswise into 1-inch by ¼-inch confetti.
  • 2 tablespoons of black or white sesame seeds, or a mixture of both

For the Sushi Rice:

  • 2 cups sushi rice (short grain rice)
  • ⅔ cup homemade seasoned rice vinegar (see ingredients below) or you can buy seasoned rice vinegar in the Asian section of your grocery store.

Ingredients for homemade seasoned rice vinegar (skip this step if you're using store-bought seasoned rice vinegar)

  • 1 cup rice vinegar
  • 3 tablespoons sugar
  • 2 teaspoons salt

For The Sautéed Spinach:

  • 20 ounces fresh spinach, washed
  • 1 tablespoon Asian sesame oil
  • Kosher salt

Garnishes:

  • 1 bunch scallions, washed, trimmed, and sliced crosswise
  • 1 Avocado, peeled, pitted and sliced

Instructions

  1. Make the teriyaki sauce: In a small saucepan bring soy sauce, mirin, sugar, garlic (if using) and ginger (if using) to a gentle boil. Lower the heat and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat and set aside to cool.
  2. Toast the nori & sesame seeds: Toast nori and sesame seeds in a hot skillet for a minute or two, stirring and tossing constantly just until sesame seeds start to get a little brown. Transfer to a bowl and set aside.
  3. Make the sushi rice: Rinse the rice to remove excess starchy powder by putting the rice into a large bowl and covering it by an inch with water. Swish rice around with your hands. Pour off the cloudy water. Repeat 2 or 3 times more. Drain rice in a fine mesh colander and cook per package directions. (about 2 ½ cups water per 2 cups rice and a 15 minute simmer, covered) Remove rice from heat and let it sit, covered, for 10 minutes.
  4. Make seasoned rice vinegar: (skip this step if using store-bought seasoned vinegar) in a small saucepan bring rice vinegar, sugar and salt to a gentle simmer. Cook, stirring, until sugar and salt are dissolved. Transfer rice to a large nonmetallic bowl. Measure out ⅔ cup of seasoned rice vinegar and slowly pour it over the rice, while tossing and mixing it. Cover bowl with a clean cloth and set aside.
  5. Cook the spinach: Heat 1 tablespoons sesame oil over medium heat in a large skillet. Add spinach and 2 tablespoons water to the pan. Cover pan and leave it for 2 minutes. Uncover and stir. Spinach will be mostly wilted. Cook, stirring for about a minute more until it is completely wilted. Sprinkle with a pinch or two of salt. Remove from heat.
  6. Cook the salmon: Preheat oven to broil and set the rack 8 inches from the top. Place salmon skin-side down on a foil-lined jellyroll pan. Pour ¼ cup of teriyaki sauce into a separate small bowl to use for glazing the salmon. Brush salmon with teriyaki sauce and cook for two minutes under the broiler. Pull salmon out of the oven and brush more teriyaki sauce on top. Return to the oven and cook for 1-3 minutes more, to your desired doneness. Better to undercook it slightly as it will continue to cook a bit even after it's out of the oven. Remove from oven.
  7. Assemble rice bowls: Put rice and spinach in the bottom of a bowl. Lay salmon on top. (skin will peel off easily, if you prefer it skinless) Garnish with avocado slices. Sprinkle with scallions and nori-sesame confetti. Drizzle with teriyaki sauce. Repeat for each bowl.

Notes

Nutrition Note: This recipe makes a generous portion of rice and teriyaki sauce. You will likely have some left over. The nutrition label assumes you will be consuming all the rice and teriyaki sauce. For special diets, calories, carbs and sodium levels can be lowered substantially depending on the amount of rice and sauce you add when assembling the bowls.

  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Category: Lunch, brunch or dinner
  • Method: Broil and Sauté
  • Cuisine: Japanese

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

[Published April 8, 2014; updated May 15, 2018 - Same delicious recipe with added nutritional information]

More Fish and Seafood Recipes

  • A broiled miso salmon fillet topped with miso dressing and sesame seeds on a bed of salad greens with jicama matchsticks, mango chunks and sliced watermelon radishes.
    Miso Ginger Salmon Salad
  • Royal Thai Crab Cakes
  • Hands reaching in to grab seafood from a table topped with a seafood boil
    Seafood Boil Recipe
  • 8 coco bread rolls in a basket lined with a flowery cloth napkin.
    Jamaican Coco Bread

Filed Under: All Recipes, Asia, Dinner, Entertaining, Fish and Seafood, Lunch and Brunch, Most Popular Recipes Tagged With: dairy-free, rice bowl, salmon

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Rotem

    December 29, 2022 at 8:06 am

    Great recipe!
    Fun to make too 🙂
    Only thing I would change is not to make so much teriyaki, the quantity can easily be cut in half, if not more.
    Thanks!

    Reply
  2. usman r

    July 11, 2022 at 7:10 am

    Wonderfully quick and tasty, the added nori and sesame dressing adds a lot too.

    Reply
  3. Krishna

    June 07, 2022 at 8:18 am

    Love this recipe! It has style, eye appeal, flavor, ease of assembly, and it has the " Wow Factor". My guests loved it, and they are a discerning bunch. Thanks Lisa! Thanks for Panning the Globe !

    Reply
    • Lisa

      June 07, 2022 at 9:39 am

      Hi Krishna! I'm so happy to hear from you to get such a rave review for the salmon bowl. Thank you!

      Reply
  4. Eddie

    November 20, 2021 at 7:07 am

    Our son made this dish for us a few nights ago and it was fantastic! Delicious, fairly simple to make and healthy to boot. Bravo to him and to Panning the Globe!

    Reply
  5. Amy

    August 20, 2021 at 7:05 pm

    I didn’t make the teriyaki sauce, because I had a bottle that needed using. It sounds like a small thing, but your instruction to slice the salmon into thinner portions was a real game changer for me. I had perfectly broiled salmon in four minutes, whereas in the past I struggled to achieve perfect levels of done-ness with whole/larger filets. Thanks for a great recipe!

    Reply
    • Lisa

      August 25, 2021 at 5:18 am

      I'm glad the dish worked for you! Thanks for your note 🙂

      Reply
  6. Ross Ozer

    June 29, 2021 at 1:41 pm

    We were inspired by a friend who made this meal. It was delicious. When we made it we decided to add a few additional ingredients that we love about poke bowls—small mango cubes, edamame, and pickled ginger. We also substituted barley for the rice—totally works for texture and it absorbs the teriyaki sauce perfectly. Will be making this again over and over. Thanks Lisa…perfect.

    Reply
    • Lisa

      June 29, 2021 at 3:50 pm

      I love the additional ingredients you used - especially the mango. And I'm intrigued with the idea of using barley. Thanks for your note Ross. I'm so happy you enjoyed!

      Reply
      • Elizabeth

        October 29, 2021 at 2:17 am

        Ii love this. Made it so many time.
        Thank you Lisa. Simon done perfectly!

      • Lisa

        October 31, 2021 at 4:23 pm

        I'm so glad you love the Salmon Bowl Elizabeth. Thank you for taking the time to let me know 🙂

  7. Rekha

    June 16, 2021 at 10:23 am

    Astonishingly easy and delicious! Even my husband, historically not a fan of salmon, gave compliments. The teriyaki sauce was more than enough for this recipe and I will happily use the rest to make chicken, vegetable, and other entrees.

    Reply
    • Lisa

      June 16, 2021 at 10:56 am

      I'm so glad to hear this Rekha! Even won over your husband despite his lack of enthusiasm for salmon - that's success 🙂 Thank you for letting me know. I hope you enjoy all your other Teriyaki creations.

      Reply
  8. Marilee S.

    April 27, 2021 at 7:57 pm

    My daughter in law requested this type of recipe for her 38th Birthday dinner! I came upon your recipe and it looked so beautiful and adaptable. It turned out delicious and everyone raved about it! It was my first time making a rice bowl. I substituted Bok choy for the spinach, and added pickled julienne carrots too. The seasoned rice was phenomenal! Oh ya, I did take a short cut and bought a jar of Furikake! Thanks so much for the recipe!!

    Reply
  9. Luna Regina

    February 18, 2021 at 3:29 am

    This looks like such a hearty bowl of salmon, great for comfort food!

    Reply
  10. Merry

    January 27, 2021 at 7:31 pm

    This is a delicious dish! I didn't season the rice, but followed the rest of the recipe. My son said, "I'm angry that I've spent 17 years on this earth and am just now eating this for the first time.." 🙂 Adding it to the rotation. Thank you!

    Reply
    • Lisa

      January 28, 2021 at 6:42 am

      Merry, this is my favorite comment of all times - your son has a way with words! I'm really glad you all enjoyed 🙂

      Reply
  11. Emily

    January 14, 2021 at 9:37 pm

    I now know how to make white rice flavorful, thank you. The teriyaki sauce was wonderful, very light and not too sweet compared to most, though I may reduce the sugar even more next time - definitely something we'll re-use in other meals. I should note, the mirin was hard to find so we substituted with half rice vinegar and half drinking white wine.
    I had no trouble understanding the recipe and I usually struggle with that, but I will warn any other lazy cooks out there: you may have more than one pot going at a time. We'll avoid this next time by buying seasoned rice vinegar and easier to make/precooked rice and see if it comes out as tasty.

    Reply
« Older Comments

Primary Sidebar

teriyaki salmon rice bowl with spinach, avocado and sesame-nori confetti
Pinterest Pin: teriyaki salmon rice bowl with spinach, avocado slices and rice

Hi, I'm Lisa! Welcome to Panning The Globe. Dive into my collection of delicious, healthy recipes, discover new global flavors, and create unforgettable meals for your family and friends. Learn More!

Healthy Easy Recipes for Spring!

  • Easy White Bean Turkey Chili Verde
  • Bowl of lemon asparagus risotto topped with shredded basil and parmesan
    Lemon Asparagus Risotto
  • Rows of colorful chopped veggies and chicken in a serving bowl: cherry tomatoes, chicken, cucumbers, red onion, carrots and avocados.
    Rotisserie Chicken Chopped Salad
  • a bowl of Korean Chicken Stew with Gochujang Sauce
    Korean Chicken Stew with Gochujang
  • overhead shot of a cast iron skillet filled with paella: shrimp, sausages, chicken, strips of pimiento and a parsley leaf in the middle
    Easy Spanish Paella Recipe
  • white bowl filled with roasted fennel, tomatoes and white beans
    Roasted Fennel, Tomatoes and White Beans
  • Fish in crazy water is a classic Neopolitan dish of fresh fish, poached with carrots, celery, onions and tomatoes. The fish is tender, the veggies are crisp-tender, the broth is sweet and delicious, and dinner is on the table in just 30 minutes.
    Fish In Crazy Water
  • rimmed baking sheet topped with baked chicken thighs, potatoes, red bell peppers, zucchini and green olives.
    Baked Chicken Thighs with Potatoes Peppers and Olives

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

teriyaki salmon rice bowl with spinach, avocado and sesame-nori confetti
Pinterest Pin: teriyaki salmon rice bowl with spinach, avocado slices and rice

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes
banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © Panning The Globe 2025 · All text, recipes, content and images on this site are the sole property of Lisa Goldfinger and Panning The Globe.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

195.0K shares