Easy Teriyaki-Glazed Salmon, Cucumber, And Avocado Rice Bowls Recipe Recipe

Name: Easy Teriyaki-Glazed Salmon, Cucumber, And Avocado Rice Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 salmon fillets, about 5 ounces (140g) each; Kosher salt and freshly ground black pepper; 1 tablespoon (15ml) vegetable or canola 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); or store-bought teriyaki sauce; Furikake and/or toasted sesame seeds, for serving (see note)

Servings: persons

4 salmon fillets, about 5 ounces (140g) each
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) vegetable or canola 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)
or store-bought teriyaki sauce
Furikake and/or toasted sesame seeds, for serving (see note)

1
Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon fillets, skin side down. Immediately reduce heat to medium-low. Cook, pressing gently on back of fillets to ensure good contact between the skin and the pan, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when you attempt to lift with a spatula, allow it to continue to cook until it lifts easily.
2
Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120u00b0F for medium-rare or 130u00b0F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate to drain.
3
Divide rice evenly between 4 serving bowls. Top with diced avocado, cucumber, and scallions. Top each with a salmon fillet and spoon sauce on top, using the back of a spoon to evenly glaze each fillet. Sprinkle with furikake and/or sesame seeds. Serve immediately.

911

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 salmon fillets, about 5 ounces (140g) each, Kosher salt and freshly ground black pepper, 1 tablespoon (15ml) vegetable or canola oil, 4 cups cooked white or brown rice (about 680g cooked rice), and more.

Yes, Easy Teriyaki-Glazed Salmon, Cucumber, And Avocado Rice Bowls Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Teriyaki-Glazed Salmon, Cucumber, And Avocado Rice Bowls Recipe

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