crispy salmon rice bowl

Salmon

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

Position oven rack in upper third; preheat to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray. Toss salmon and sesame oil together on the prepared baking sheet. Roast until opaque on the outside, about 6 minutes. Remove from the oven and turn the broiler to High. Drizzle the salmon with teriyaki glaze and toss to coat. Broil until browned, crispy and just cooked through, 2 to 3 minutes.
Meanwhile, stir rice, edamame and scallions together in a medium bowl; divide among 4 bowls.
Divide cucumber and avocado among the bowls. Top with the salmon. Drizzle with the remaining glaze from the baking sheet and Sriracha mayonnaise. Sprinkle with sesame seeds, if desired.