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. 


– 1 pound skinless center-cut salmon fillet, cut into 1 1/2-inch chunk – 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)


Preheat oven to 450°F with higher third rack. Cover a large rimmed baking sheet with foil and cooking spray. Mix fish and sesame oil on the baking sheet. Roast 6 minutes till opaque outside.   

Remove from oven and broil on high. Pour teriyaki glaze over salmon and toss. Broil 2–3 minutes until browned, crispy, and cooked through. 

Meanwhile, stir rice, edamame and scallions together in a medium bowl; divide among 4 bowls.

Divide avocado and cucumber between bowls. Top with salmon. Finish with Sriracha mayonnaise and baking sheet glaze. If desired, sprinkle sesame seeds.