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Home » Recipes » Fish and Seafood

Teriyaki Salmon Rice Bowl with Spinach and Avocado

Published: May 15, 2018 · Updated: Oct 12, 2022 · By Lisa Goldfinger · 60 Comments · This post may contain affiliate links

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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.

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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]

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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

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

  1. Nicole Levine

    May 13, 2016 at 7:42 am

    Thank you for this terrific recipe which has become a staple in my household - easy to make, absolutely delicious and beautiful!

    Reply
  2. Rangga Agenset

    May 10, 2016 at 3:14 am

    Wow.. i’ve never heard about this food,

    regards,
    🙂

    Reply
  3. Heather Bobcat

    April 12, 2016 at 6:52 am

    This was so good. I added kim chi, furikake, and an egg

    Reply
  4. Kim

    April 10, 2016 at 7:06 pm

    Any idea of the nutritional information of this recipe especially protein, carbs and calories. Thank you

    Reply
  5. Eva

    March 04, 2016 at 7:48 pm

    Another winner. Presentation and flavor rivals the best of my recent restaurant meals.

    Reply
    • Lisa

      March 05, 2016 at 10:57 am

      I'm very happy to hear that Eva. Thank you so much for the feedback.

      Reply
  6. Sarah

    February 29, 2016 at 4:04 pm

    Stunning pictures and sounds delicious. Pinning for keeps! 🙂

    Reply
    • Lisa

      February 29, 2016 at 5:52 pm

      Thanks so much Sarah!

      Reply
  7. Crystal

    January 28, 2016 at 9:43 pm

    Came across this on Pinterest several months ago and finally decided to make it. What was I waiting for?! I used coconut sugar in lieu of white so my teriyaki sauce didn't thicken, but it still tasted amazing! It was reminiscent of a sushi roll...so yummy! Next time I may omit the spinach and throw in some thinly sliced cucumber sticks for a little crunch. It will certainly be in regular lunch / dinner rotation at our house. Thank you!

    Reply
    • Lisa

      January 29, 2016 at 5:49 am

      Great Crystal! So happy that you enjoyed it. I love your cucumber sticks idea. I might try that next time I make it. Thanks!

      Reply
  8. Tanya

    October 25, 2015 at 1:24 pm

    Thanks for the amazing recipe!!!

    Reply
  9. nina

    September 29, 2015 at 8:23 pm

    I made this recently and my kids loved it--so did I!

    Reply
  10. Donna

    September 26, 2015 at 9:33 am

    I have made this 3 times so far and it is absolutly delicious! The avocado takes it over the top. My daughter is not crazy about salmon, so I used cod for her and I have used shrimp too. Since it was for a quick weeknight dinner, I drizzled a little of a general Tao's sauce I had in the fridge instead of making the teriyaki. So good, so easy. I also just made regular rice (butter, onion, rice and chicken broth). This is a keeper. I will try the nori sesame seed mix next time. It is so good, there will always be a next time with this dish! Thank you. We love rice bowls!

    Reply
    • Lisa

      September 26, 2015 at 2:15 pm

      Thanks Donna!!

      Reply
  11. Maya

    June 14, 2015 at 10:15 pm

    I made it last week. It was really really nice. I did teriyaki salmon in a frypan. I brushed with the sauce and turned over and cooked. Did not have avocado. Had Miso soup (instant) on the side. Came out pretty good. Will make it again. Thank you for posting this recpie. Kindest regards and wishing you happiness.

    Reply
  12. Lii

    February 23, 2015 at 10:05 am

    I was just scrolling google + and came across a this beautiful plate of food and I immediately started to salivate. I printed the recipe and looks fairly easy to make, but if I do not use the seaweed will it still be as delicious as it looks?

    Reply
  13. nina

    September 06, 2014 at 5:13 pm

    Huge hit: delicious and beautiful. My daughter's loved this!!!!

    Reply
  14. Thalia @ butter and brioche

    July 24, 2014 at 1:35 am

    teriyaki and salmon has to be the perfect flavour combination ever.. definitely taking this recipe and idea to recreate in my kitchen this week. love it!

    Reply
  15. Sarah @ SnixyKitchen

    April 22, 2014 at 7:22 pm

    Every time I return from visiting my husband's family in Texas, I feel completely stuffed and ready for something refreshing like this! I'm a huge fan of avocado + salmon - this bowl is giving me crazy cravings.

    Reply
  16. Carol at Wild Goose Tea

    April 18, 2014 at 7:00 pm

    Dang girl, I forgot how much I love teriyaki on salmon. I am having salmon for Easter dinner. I was planning on a garlic butter treatment, but I am quickly rethinking that decision. The colors in how you presented that salmon with the other items is lovely by the way.

    Reply
    • Lisa Goldfinger

      April 18, 2014 at 8:07 pm

      Thanks Carol! I hope you have a wonderful Easter dinner. L

      Reply
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