Teriyaki Salmon Bowl

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Teriyaki Salmon Bowl

If my 12-year-old son had it his way, we’d eat sushi every night. Come to think of it, I might too.  There isn’t a rainbow roll or tuna sashimi he doesn’t love. It was cute and fun when he was little… but as he gets older, it’s become an expensive favorite food! 

I started making salmon rice bowls as my best weeknight sushi alternative. Turns out, it’s almost as easy as ordering takeout. Since I always make brown rice… I actually make this recipe with short-grain white rice to change things up. Plus, you can’t beat 5 minute InstantPot rice! I use my biggest sheet pan and divide it into thirds: ⅓ glazed salmon, ⅓ broccoli, ⅓ glazed tofu for my vegetarian daughter. (if you or your kiddos aren’t fish lovers (yet) you can make this with teriyaki chicken.) In 12-15 minutes I’m arranging the protein, veg, and rice in a shallow bowl. 

Voilà, my “sushi-adjacent” dinner is done! Sprinkle with sesame seeds and furikake, and grab the chopsticks — remember, family dinner is supposed to be fun… and the toppings and chopsticks make all the difference! My kids love it, and I love a delicious and nutritious dinner packed with protein, vitamins, and healthy omega 3s.

Skip the takeout and have everyone build their own bowls full of flavorful and nutrient-rich fish and veggies.

  • Cook Time: 40 minutes
  • Bake Time: 15-25 minutes


  • 1 cup brown rice
  • 1 lb salmon
  • 3 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 broccoli crowns
  • 2 Tbsp sesame oil
  • 2 tsp toasted sesame seeds
  • ½ tsp kosher salt

Supper Smarts:

  • Speed it Up: Buy parboiled rice, like Minute Rice, or instead use any cooked grain you already have on hand.

  • Super Swaps: Swap broccoli for green beans or asparagus, or add extra veggies and double the sauce for a more plant-forward meal.

  • Leftover Love: Serve any leftover salmon and rice over greens and cucumbers for a quick and delicious salad.


Prepare brown rice. Measure 1 cup brown rice, 2 ½ cups water, and ½ tsp kosher salt into a medium pot.
Bring pot to a boil over high heat. Cover with lid. Reduce heat to low and cook 40-50 minutes.
Fluff rice with fork.
Prepare roasted broccoli. Cut 2 broccoli crowns into small pieces. Add to medium bowl. Drizzle with 2 Tbsp sesame oil.
Pour broccoli onto foil-lined baking sheet. Roast in preheated 400°F oven for 20 minutes.
Meanwhile, prepare salmon. Stir together 3 Tbsp soy sauce and 2 Tbsp honey in a small bowl.
Set 1 lb salmon on foil-lined baking sheet. Brush with glaze.
Roast in preheated 400°F oven for 15 minutes.
Mix broccoli with rice and sliced salmon. Sprinkle with 2 tsp sesame seeds. TASTE & SHARE!

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