Teriyaki Salmon Rice Bowl

salmon rice bowls with avocado, cucumber, and crispy onions

Makes 2 bowls · 984 kcal per serving

Ingredients

• 400 g salmon
• 80 g teriyaki sauce

Method

1. Salmon and marinade: Coat the salmon with the selected marinade and refrigerate overnight. Discard excess marinade and bake skin-side down at 375°F / 190°C to the desired internal temperature. 125°F / 52°C is a popular temperature for rarer salmon, but the FDA recommends 145°F / 63°C.
2. Rice: Cook the rice according to the package directions.
3. To finish: Divide the rice and salmon between bowls. Add the diced avocado and cucumber, drizzle with Kewpie mayo, soy sauce, and sweet chili sauce, and top with crispy onions.