Description
Learn how to make delicious Easy Salmon Teriyaki Bowls at home with this simple recipe. Perfect for a quick and flavorful meal any day of the week!
Ingredients
- 4 salmon fillets, about 140g each (5 ounces)
- Kosher salt and freshly ground black pepper
- 1 tablespoon (15ml) vegetable oil
- 4 cups cooked white or brown rice (about 680g cooked rice)
- 1 avocado, diced
- 1 Persian or Japanese cucumber, diced
- 6 to 8 scallions, thinly sliced
- 1/2 cup (120ml) homemade or store-bought teriyaki sauce
- Furikake and/or toasted sesame seeds, for serving (see note)
Instructions
- Pat the beef pieces dry with paper towels to remove moisture. Season all sides with kosher salt and freshly ground black pepper. Warm the vegetable oil in a large stainless steel skillet over medium-high heat until it starts to shimmer. Place the beef in the skillet, then lower the heat to medium-low. While cooking, press down gently on the beef to ensure it makes good contact with the pan, cooking until the surface is browned and crisp, approximately 6 minutes. If the beef resists when you try to lift it with a spatula, let it cook longer until it releases easily.
- Turn the beef over and continue cooking on the other side until a thermometer inserted into the thickest portion reads 120°F (49°C) for medium-rare or 130°F (54°C) for medium, for about another minute. Move the beef to a plate lined with paper towels to absorb excess oil.
- Evenly distribute the cooked rice into four bowls. Add the diced avocado, cucumber, and scallions on top. Place a piece of beef on each serving, then pour teriyaki sauce over the top and use the back of a spoon to spread it evenly over the beef. Finish with a sprinkle of furikake and/or toasted sesame seeds. Serve without delay.
Notes
- Consider using brown rice instead of white for added fiber and nutrients.
- Evenly dice avocado, cucumber, and scallions for a balanced bite.
- Customize toppings with pickled ginger or shredded nori for extra flavor and texture.
