Easy Baked Salmon Rice Bowls with Teriyaki Drizzle

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Easy Baked Salmon Rice Bowls with Teriyaki Drizzle
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Easy Baked Salmon Rice Bowls with Teriyaki Drizzle

0.0 from 0 votes
Servings

4

servings

These Easy Baked Salmon Rice Bowls are a quick and delicious dinner option! Made with canned red or pink salmon, fluffy rice, and a homemade teriyaki drizzle, this dish is packed with flavor and protein. A healthy, kid-friendly meal that’s perfect for busy weeknights!

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Ingredients

  • 2 cups cooked rice (white, brown, or jasmine)

  • 1 can red or pink salmon, drained and flaked

  • 1 cup steamed broccoli (or mixed veggies)

  • ½ avocado, sliced (optional)

  • 2 green onions, chopped

  • 1 tbsp sesame seeds (optional, for garnish)

  • ¼ cup soy sauce (or tamari for gluten-free)

  • 1 tbsp honey (or maple syrup)

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp cornstarch + 1 tbsp water (for thickening)

  • ½ tsp garlic powder

  • ½ tsp ginger powder

Directions

  • Prepare the teriyaki sauce – In a small saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger powder. In a separate bowl, mix cornstarch with 1 tbsp water, then stir into the sauce. Cook for 1–2 minutes until slightly thickened. Remove from heat.
  • Bake the salmon – Preheat the oven to 375°F (190°C). Place flaked canned salmon on a baking sheet lined with parchment paper. Drizzle 1 tbsp teriyaki sauce over the salmon and bake for 8–10 minutes until slightly crispy on the edges.
  • Assemble the bowls – Divide cooked rice into serving bowls. Top with baked salmon, steamed broccoli, sliced avocado, and chopped green onions.
  • Drizzle & serve – Pour the teriyaki drizzle over the bowls, then sprinkle with sesame seeds. Serve immediately and enjoy!
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Easy Baked Salmon Rice Bowls with Teriyaki Drizzle

Easy Baked Salmon Rice Bowls with Teriyaki Drizzle
Pin
Print

Easy Baked Salmon Rice Bowls with Teriyaki Drizzle

0.0 from 0 votes
Servings

4

servings

These Easy Baked Salmon Rice Bowls are a quick and delicious dinner option! Made with canned red or pink salmon, fluffy rice, and a homemade teriyaki drizzle, this dish is packed with flavor and protein. A healthy, kid-friendly meal that’s perfect for busy weeknights!

Cook Mode

Keep the screen of your device on

Ingredients

  • 2 cups cooked rice (white, brown, or jasmine)

  • 1 can red or pink salmon, drained and flaked

  • 1 cup steamed broccoli (or mixed veggies)

  • ½ avocado, sliced (optional)

  • 2 green onions, chopped

  • 1 tbsp sesame seeds (optional, for garnish)

  • ¼ cup soy sauce (or tamari for gluten-free)

  • 1 tbsp honey (or maple syrup)

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp cornstarch + 1 tbsp water (for thickening)

  • ½ tsp garlic powder

  • ½ tsp ginger powder

Directions

  • Prepare the teriyaki sauce – In a small saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger powder. In a separate bowl, mix cornstarch with 1 tbsp water, then stir into the sauce. Cook for 1–2 minutes until slightly thickened. Remove from heat.
  • Bake the salmon – Preheat the oven to 375°F (190°C). Place flaked canned salmon on a baking sheet lined with parchment paper. Drizzle 1 tbsp teriyaki sauce over the salmon and bake for 8–10 minutes until slightly crispy on the edges.
  • Assemble the bowls – Divide cooked rice into serving bowls. Top with baked salmon, steamed broccoli, sliced avocado, and chopped green onions.
  • Drizzle & serve – Pour the teriyaki drizzle over the bowls, then sprinkle with sesame seeds. Serve immediately and enjoy!
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest