Crispy Salmon Rice Bowl

Tender pieces of salmon get a sweet and crispy coating thanks to sweet and savory teriyaki glaze in this salmon rice bowl. Because the glaze is sweet and sugar can burn easily, it’s best to roast the salmon pieces without it, then apply the glaze to cook for just a few minutes under the broiler. We love crunchy cucumber and creamy avocado as toppings, but feel free to add whatever toppings you like best for your own spin on this easy meal. If you can’t find Sriracha mayo, you can make your own by mixing mayo and Sriracha to your preferred spice level.

Ingredients

  • 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)

Directions

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