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.

Image of Crispy Salmon & Rice Bowl

Ali Redmond

Active Time:
15 mins
Total Time:
25 mins
ingredients from Crispy Salmon & Rice Bowl

Ali Redmond


  • 1 pound skinless center-cut salmon fillet, cut into 1 1/2-inch chunks

  • 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)


  1. Position oven rack in upper third; preheat to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray. Toss salmon and sesame oil together on the prepared baking sheet. Roast until opaque on the outside, about 6 minutes. Remove from the oven and turn the broiler to High. Drizzle the salmon with teriyaki glaze and toss to coat. Broil until browned, crispy and just cooked through, 2 to 3 minutes.

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

    Image of Crispy Salmon & Rice Bowl being made

    Ali Redmond

  3. Divide cucumber and avocado among the bowls. Top with the salmon. Drizzle with the remaining glaze from the baking sheet and Sriracha mayonnaise. Sprinkle with sesame seeds, if desired.

    Image of Crispy Salmon & Rice Bowl

    Ali Redmond

Nutrition Information

Serving Size: 3 oz. salmon & 3/4 cup rice mixture

Calories 526, Fat 26g, Saturated Fat 4g, Cholesterol 71mg, Carbohydrates 41g, Total Sugars 6g, Added Sugars 4g, Protein 32g, Fiber 7g, Sodium 319mg, Potassium 1,116mg

Frequently Asked Questions

  • Is salmon healthy?

    The American Heart Association recommends we eat fish, especially fatty fish, twice a week—and salmon fits the bill. It’s loaded with healthy omega-3s, vitamin B12, potassium and selenium. It’s a great source of protein and even provides the antioxidant astaxanthin, which has anti-inflammatory properties. Sockeye salmon also offers vitamin D, a nutrient that is not found naturally in many foods.

  • Is brown rice good for you?

    As a whole grain, brown rice provides fiber, carbohydrates, plant protein and several vitamins and minerals, including B vitamins and phosphorus. If you prefer white rice, you’ll get a little bit less of many of the nutrients but still get plenty of nutrition—especially if it’s fortified with vitamins and minerals. So feel free to swap the brown rice for white if that’s your preference.

  • What’s the difference between regular and toasted sesame oil?

    Regular sesame oil is an all-purpose cooking oil made with raw, pressed seeds. It’s what you want if your recipe calls for pan-frying or roasting. Toasted sesame oil costs a bit more. It’s made from sesame seeds that have been roasted for extra flavor. You’ll only want to use it as a condiment; heating it will ruin it. In addition to drizzling it over salmon bowls, it can add a nice flavor to already-cooked soups, noodles, dumplings, vegetables, salad dressing and popcorn. And it can add a delightful nutty flavor to vanilla ice cream.

  • What other toppings can I add to this salmon rice bowl?

    This recipe is great as is, but there are other toppings you could add if you wish. How about something sweet, like fresh sliced fruit? Salmon goes very well with mango, pineapple, peaches, nectarines and strawberries. You could add fresh corn kernels, too. Add a bit of heat with some fresh minced jalapeños (if you don’t like too much heat, remove the seeds). If you’re pressed for time, check out the prepared-foods department at your local grocery store, where you can get tofu squares and cooked veggies. Or swap out the sesame seeds for pumpkin seeds, hemp seeds or crushed peanuts. Think of this bowl as a blank canvas and get creative with your favorite mix-ins.

  • Is teriyaki glaze the same as teriyaki sauce?

    A teriyaki glaze (typically made from soy sauce, mirin, sugar and sake) is thicker than teriyaki sauce. The glaze is used in cooking, while teriyaki sauce (made with soy sauce, mirin, brown sugar, kosher salt, garlic and ginger) is much thinner and typically used after cooking. Some palates will pick up sweet, savory, tangy and salty flavors. It’s mainly used for dipping cooked fish or meat, or drizzling over cooked veggies.

Additional reporting by Carrie Myers, M.S. and Linda Frahm, April 2024

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