When I first stumbled upon Teriyaki Salmon Avocado Rice, it was a weeknight rescue that quickly became a household favorite. The glossy teriyaki sauce coating tender salmon, paired with creamy avocado and fluffy rice, struck a perfect balance of flavors and textures. Since then, this dish has earned a regular spot on my dinner rotation because it’s reliable, packed with flavor, and doesn’t demand a ton of fuss.
Teriyaki Salmon Avocado Rice fits right into the rhythm of everyday cooking and gatherings. It’s the type of meal you can pull together on a busy evening but also serve when friends pop by unexpectedly. The combination hits that sweet spot of comfort and a little bit of wow—making it a quiet crowd-pleaser. I love that it sneaks in some healthy salmon dishes without feeling like you’re missing out on taste or satisfaction.
If you’ve been hunting for a recipe that’s delicious and doable, this Teriyaki Salmon Avocado Rice is worth trying. It’s approachable, uses ingredients you likely have or can easily find, and offers plenty of room to make it your own. Let me walk you through how to whip this up, including kitchen tips and easy swaps that save time and boost flavor. Fellow home cooks, this one’s for you.
Along the way, I’ll also share some favorite serving ideas and answer common questions about this salmon rice bowl masterpiece. And if you’re curious, this Teriyaki Salmon Avocado Rice is the kind of dependable recipe that reminds me of other favorites like the simanim stuffed butternut squash or a hearty chicken salad chick grape salad—easy to love and even easier to make. Ready to get cooking?
What You’ll Need:
- Salmon fillets – 4 fillets (about 6 ounces each). Fresh or thawed frozen salmon works well here. Wild-caught tends to be tastier, but farmed works fine for weeknight cooking.
- Cooked white or jasmine rice – 2 cups (day-old rice is perfect). Leftover rice saves time and helps prevent mushiness.
- Avocado – 1 large ripe avocado, peeled and sliced. Creamy guacamole or mashed avocado can work too if short.
- Soy sauce – ¼ cup. The base for your teriyaki sauce adding signature saltiness.
- Brown sugar – 2 tablespoons. Adds depth and caramel sweetness to the glaze.
- Garlic – 2 cloves, minced. Gives warmth and fragrance.
- Ginger – 1 teaspoon freshly grated or ½ teaspoon ground. Fresh preferred, powdered works in a pinch.
- Rice vinegar – 1 tablespoon for balancing sweetness with tang.
- Cornstarch – 1 teaspoon mixed with 1 tablespoon cold water, to thicken sauce as it cooks.
- Sesame oil – 1 teaspoon for a toasty finish.
- Green onions and sesame seeds for garnish, found in produce or Asian foods section.
- Optional: Steamed veggies like broccoli or snap peas to round out your bowl.
Most ingredients live in your regular spice aisle or fridge, no special trip needed. This recipe keeps things affordable because it relies on pantry staples and simple proteins. A little secret: sometimes I add a splash of orange juice to brighten the teriyaki sauce flavor. Cooked rice stores well covered in the fridge for up to 3 days, making this a great weekday winner.
Let’s Cook It Together!
- Make the Teriyaki Sauce
Mix soy sauce, brown sugar, garlic, ginger, and rice vinegar in a small bowl. Stir until sugar dissolves. - Cook the Salmon
Heat a non-stick skillet over medium heat with a little oil. Place salmon fillets skin-side down. Cook 4-5 minutes until crispy and browned, then flip and cook 3-4 minutes until just cooked through. - Simmer the Teriyaki Sauce
Remove salmon and keep warm. Pour teriyaki mixture into skillet and simmer. Stir in cornstarch slurry; cook until sauce thickens to a glossy glaze. - Glaze the Salmon
Return salmon briefly to pan, spooning thick teriyaki sauce over fillets for that sticky sweet coating. - Prepare the Rice Bowl Base
Heat cooked rice in microwave or on stove. Fluff with fork. Add a touch of sesame oil for nutty flavor. - Assemble Your Bowl
Divide rice into bowls. Place glazed salmon on top and add fresh avocado slices. Garnish with green onions and sesame seeds. - Optional Extras
Add steamed broccoli or snap peas for crunch and color, making a complete, balanced meal.
This dish takes about 30 minutes from start to finish. Prep avocado or veggies while salmon cooks to maximize time. If sauce thickens too much, thin with a splash of water or citrus juice. Patience on the sauce thickening step really pays off with the perfect glaze. While it all comes together, pour a drink and set the table—you’ve earned it.
How to Serve & Enjoy It!
This Teriyaki Salmon Avocado Rice shines served fresh and warm, offering a perfect mix of sweet, salty, and creamy textures. It pairs beautifully with a crisp side salad dressed in ginger sesame vinaigrette or quick pickled cucumbers that cut through the richness.
It’s perfect for cozy nights in or scaled up for feeding a crowd. This colorful dish often sparks compliments when friends visit.
For presentation, drizzle extra teriyaki sauce and sprinkle toasted sesame seeds for a restaurant vibe without fuss. Leftovers work well in sushi-inspired wraps or bowls with a squeeze of lime and soy sauce, or as a quick stir-fry with veggies you have on hand.
Seasonal variations add fun: thinly sliced radishes or snap peas in warmer months; roasted Brussels sprouts or sautéed mushrooms in colder months. Your guests will appreciate the flexibility of this Teriyaki Salmon Avocado Rice.
If you love this dish, your family might also enjoy similar approachable meals like the simanim stuffed butternut squash or the fresh chicken salad chick grape salad I love for casual lunches.
Your Questions Answered
Q: Can I make this Teriyaki Salmon Avocado Rice ahead of time?
A: Yes! Prep rice and sauce a day ahead. Keep salmon separate and reheat gently to avoid drying. Add avocado just before serving.Q: What’s the best substitute for brown sugar?
A: Maple syrup or honey work well. Use less honey since it’s sweeter, and adjust to taste. Coconut sugar adds a nice caramel note too.Q: How do I adjust servings?
A: The recipe scales easily. Add more salmon and rice as needed; sauce ingredients double or halve without stress.Q: Can I use salmon skin-on?
A: Yes! Skin locks moisture and crisps nicely. Cook skin-side down first to crisp, then flip carefully.Q: What if I don’t have fresh ginger?
A: Ground ginger works; use about half the amount as fresh, since it’s more concentrated.Q: Is this dish healthy?
A: Yes! It balances lean protein, good fats from avocado, and whole grains if you choose brown rice. Homemade sauce gives you control over salt and sugar.Q: Can I swap avocado?
A: Sure! Sliced cucumber or edamame add crunch; mango chunks add sweetness.
If you enjoy this recipe, check out the [Teriyaki Salmon Rice Bowl with Spinach, Avocado and Sesame](https://www.panningtheglobe.com/teriyaki-salmon-rice-bowl-spinach-avocado/) or the [Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls](https://www.seriouseats.com/easy-teriyaki-glazed-salmon-cucumber-avocado-rice-bowl-recipe) for more flavor combos.
Final Thoughts
This Teriyaki Salmon Avocado Rice recipe is a staple I return to often. It’s reliably delicious, simple to make, and pleases everyone around the table. Whether for a quiet night or casual crowd, it makes every meal feel like a treat.
My Best Teriyaki Salmon Avocado Rice Tips:
- Pat salmon dry before cooking for a perfect caramelized crust.
- Don’t rush the sauce thickening; that glossy finish is worth the wait.
- Add sesame oil to rice for effortless flavor boost.
I’ve tried variations like swapping jasmine for brown rice, adding steamed broccoli, or a sprinkle of chili flakes for heat. The classic combo – teriyaki-glazed salmon on fluffy rice with creamy avocado and green onions – remains the most requested.
I hope you make this Teriyaki Salmon Avocado Rice your own and keep it handy for nutritious, tasty, fuss-free meals. If you want other crowd-pleasers, try the easy gluten-free chicken tenders or explore the recipes linked here. Here’s to many meals you love making as much as eating.
Give this Teriyaki Salmon Avocado Rice a try—I promise it’ll become a favorite in your kitchen too.
PrintTeriyaki Salmon Avocado Rice
A flavorful and healthy Teriyaki Salmon Avocado Rice bowl combining tender glazed salmon, creamy avocado, and fluffy rice for a perfect quick dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Japanese
Ingredients
- 2 salmon fillets (6 oz each)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 ripe avocado, sliced
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Salt and pepper, to taste
Instructions
- Rinse the jasmine rice under cold water until water runs clear.
- Combine rice and water in a pot, bring to a boil, then reduce heat and simmer covered for 15 minutes or until water is absorbed.
- While rice cooks, brush salmon fillets with teriyaki sauce.
- Heat olive oil in a skillet over medium heat; cook salmon for 4-5 minutes on each side until cooked through and glazed.
- Remove salmon from heat and let rest.
- Divide cooked rice into bowls, top with salmon fillets.
- Add sliced avocado and sprinkle with green onions and toasted sesame seeds.
- Season with salt and pepper to taste and serve immediately.
Notes
For extra flavor, drizzle a little extra teriyaki sauce over the dish before serving or add a sprinkle of chili flakes for a spicy kick.