Salmon Teriyaki Bowl with Veggies

A vibrant and healthy bowl with teriyaki salmon, fresh veggies, coconut rice, and pickled onions.

Course Main Course

Cuisine Japanese

Prep Time 15

Cook Time 15

Total Time 30

Servings bowls

Calories 544kcal

2 cups Instant Pot coconut brown rice make in advance; follow the link for instructions, stovetop directions included
1 cup pickled red onions make in advance; follow the link for instructions
4 3-ounce fillets salmon
2 teaspoons toasted sesame seeds
¼ cup teriyaki sauce recommend San-J brand
4 cups broccoli florets
1 cup shelled edamame
1 avocado pitted and sliced

I recommend making the coconut brown rice and pickled red onions ahead of time. Follow the instructions for those recipes via the links in the ingredients list.
When you're reading to make the rest of the ingredients, preheat the oven to 400 degrees F. Line a baking sheet with foil.
Place the four salmon fillets skin side down on the foil. Brush the fillets with about two tablespoons of the teriyaki sauce, reserving the rest for later use. Sprinkle the fillets with the sesame seeds.
Bake the salmon on the center rack of the oven for 13 to 15 minutes until cooked through.
While the salmon is roasting, fill a large skillet with a few inches of water. Bring to a boil, add the broccoli florets, cover, and steam for 3 to 5 minutes until bright green and crisp-tender. Drain the broccoli and set aside.
Prepare the edamame according to package directions. Most directions will instruct you to gently boil the shelled edamame. Drain and set aside.
When the salmon is ready, prepare the bowls. Divide the coconut rice, broccoli, edamame, pickled red onions, and avocado evenly among four bowls. Top each one with a salmon fillet. Drizzle with the rest of the teriyaki sauce. Enjoy!
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The cook and prep times reflect prepping some of the ingredients ahead of time (specifically, the coconut brown rice and pickled onions). If you are prepping everything at the same time, add another 30 minutes or so to the time.
If you don't want to make the coconut brown rice, feel free to use plain brown rice and microwaveable/quick-cooking packets to save time.
Keep leftover ingredients in separate airtight containers in the fridge for up to a few days. Assemble and reheat the bowls when desired. Most ingredients can be reheated in the microwave, but the salmon should be reheated in the oven. Drizzle the fillets with a little olive oil to add moisture, wrap them in foil, and place on a baking sheet. Reheat at 300 degrees F for 15 minutes.
To make vegetarian, use baked teriyaki tofu steaks or cubes instead of salmon. Or you can omit the salmon, increase the amount of edamame, and add a drizzle of teriyaki sauce for flavor.