I still remember the exact moment I first tasted Teriyaki Salmon Avocado Rice—it was like a flavor explosion right in my mouth! I was at this trendy little spot downtown, and the dish caught me off guard with its perfect balance of sweet-salty teriyaki glaze hugging flaky salmon paired with creamy avocado over fluffy rice. This wasn’t your average salmon bowl—each bite delivered layers of bold, satisfying flavor that made me rethink how I cook salmon at home. This Teriyaki Salmon Avocado Rice quickly became my go-to when I want big, bold flavors without hours in the kitchen.
This recipe absolutely represents Cuba Queen’s bold flavor philosophy: combining unexpected flavor combos to make every meal feel like a celebration. The way the rich teriyaki sauce salmon meets buttery avocado sushi rice in this dish screams unapologetic flavor. I started tweaking my own versions after that first taste, trying new tricks on how to get the salmon just right, balancing the rice texture, and nailing that glossy teriyaki sauce salmon finish. After several taste-testing sessions full of sticky fingers and happy smiles, I knew this Teriyaki Salmon Avocado Rice was a winner.
I’m bubbling with excitement to share this recipe with you because it’s more than dinner—it’s a flavor adventure you can create in your own kitchen. Whether you’re craving a fresh take on an Asian salmon recipe or dreaming of a rice bowl with salmon and avocado that hits all the right notes, this dish has your name on it. Ready to dive in? Let’s go!
Ingredients You Need for This:
This Teriyaki Salmon Avocado Rice ingredient list is SHORT but mighty! Every element plays a role in crafting that bold, bold flavor combo.
- 1 lb fresh salmon fillets (skin on for crispiness)
- 1 cup sushi rice (for that perfect sticky, creamy texture)
- 1 ripe avocado, sliced
- ½ cup teriyaki sauce (homemade or store-bought—look for one with real ginger and garlic)
- 2 tablespoons soy sauce (adds depth to your teriyaki salmon bowl)
- 1 tablespoon sesame oil (the secret to nutty richness in your avocado sushi rice)
- 1 tablespoon rice vinegar (brightens up the rice like a flavor bomb)
- 2 green onions, sliced thin (for the fresh crunch)
- 1 tablespoon toasted sesame seeds (for the final pop)
- Optional: pickled ginger or a sprinkle of chili flakes (for a spicy kick)
Here’s the Teriyaki Salmon Avocado Rice game-changer that will blow your mind: swap plain sushi rice for avocado sushi rice by folding in a little smashed avocado for creaminess that pairs perfectly with the teriyaki sauce salmon. Trust me, this hack brings ultimate indulgence without extra effort.
You’ll find the best ingredients for this Teriyaki Salmon Avocado Rice at your local Asian market or fresh fish counter. Splurge on wild-caught salmon—it’s worth every penny. Don’t fret if fresh salmon is pricy; frozen works great too when thawed properly.
If budgeting, use a good quality bottled teriyaki sauce salmon glaze like Kikkoman or make a quick mix of soy sauce, mirin, brown sugar, and garlic. Store leftover cooked rice covered tightly to keep its sticky texture for next-day Teriyaki Salmon Avocado Rice bowls.
Step-by-Step Instructions:
- Cook your sushi rice perfectly. Rinse 1 cup sushi rice under cold water until water runs clear. Add to a pot with 1 ¼ cups water, bring to a boil, then simmer covered for 15 minutes. Turn off heat and let sit 10 minutes without lifting the lid. Pro tip for Teriyaki Salmon Avocado Rice perfection—sprinkle rice vinegar and drizzle sesame oil, then fluff gently with a fork or rice paddle. If you want avocado sushi rice, fold in half a smashed avocado now.
- Marinate the salmon. Pour ½ cup teriyaki sauce and 2 tablespoons soy sauce into a shallow dish. Add salmon fillets skin side down and let soak for 15 minutes. Don’t stress—this boosts flavor without overpowering.
- Cook the teriyaki salmon bowl star. Heat a non-stick skillet over medium-high heat. Add a drizzle of oil and place salmon skin side down. Cook 4-5 minutes until skin is crispy and salmon is nearly cooked through. Flip and pour in remaining teriyaki sauce salmon marinade; cook 1-2 more minutes, spooning sauce over fish until glossy.
- Assemble your rice bowl with salmon and avocado. Spoon warm avocado sushi rice into bowls. Slice your gorgeous teriyaki sauce salmon and lay it over the rice. Fan avocado slices beside the salmon, then sprinkle green onions and toasted sesame seeds on top.
- Add final magic touches. Grab pickled ginger or chili flakes for a little heat or zing if you want. Your Teriyaki Salmon Avocado Rice should look colorful, smell sweet-savory, and feel like a cozy hug in bowl form.
- Snap that pic! While your Teriyaki Salmon Avocado Rice is working its magic, grab your camera. This dish is Instagram gold with its vibrant colors and glistening salmon.
In my kitchen, this Teriyaki Salmon Avocado Rice takes exactly 30 minutes start to finish — epic weeknight dinner status unlocked.
Presentation:
People absolutely lose their minds when I serve this Teriyaki Salmon Avocado Rice at casual dinner parties or when friends pop over. The secret is how you plate it for maximum impact. Start by piling your avocado sushi rice in the center of a shallow bowl, creating a comfy bed for your teriyaki sauce salmon.
Layer your perfectly glazed salmon on top, letting that glossy teriyaki sauce salmon shine. Fan avocado slices on the side for creamy contrast. Scatter fresh green onions and toasted sesame seeds like confetti for crunch and color.
Bold pairing suggestions include a side of quick pickled cucumber or a fresh Asian slaw. For a splash of zing, a little drizzle of spicy mayo takes this Teriyaki Salmon Avocado Rice over the top.
This rice bowl with salmon and avocado glows under natural light, making it an easy showstopper. Creative leftover transformations? Chop the salmon and avocado into a salad with mixed greens or tuck them inside a tortilla for an epic wrap lunch.
This Teriyaki Salmon Avocado Rice absolutely slays at dinner parties, making even the pickiest eaters ask for seconds.
For more bold flavor adventures, check out this teriyaki salmon rice bowl with spinach and avocado—it’s a vibrant cousin that’ll keep your flavor game strong.
FAQs:
Q: Can I make this Teriyaki Salmon Avocado Rice spicier?
A: Absolutely! Add chili flakes over your bowl or mix Sriracha into the teriyaki sauce salmon marinade. In testing, a touch of heat amplifies the rich salmon without overpowering the creamy avocado sushi rice. Bold flavor adventurers approved!
Q: What if I don’t have fresh salmon?
A: Frozen salmon works fine when thawed slowly in the fridge overnight. For an Asian salmon recipe spin, you can swap salmon with tuna or even chicken thighs glazed in teriyaki sauce salmon for a different protein punch.
Q: How do I know when my teriyaki salmon bowl is perfectly cooked?
A: Your salmon’s skin should be crisp and caramelized, the flesh flaky but still moist. If it flakes easily with a fork and the teriyaki sauce salmon glaze is thick and shiny, you’re golden.
Q: Can I prepare the Teriyaki Salmon Avocado Rice ahead?
A: You can prep the rice and marinade salmon ahead, but cook salmon fresh to keep the skin crispy. Avocado slices are best added right before serving or kept in lemon water to avoid browning.
Q: Can I use brown rice instead of sushi rice?
A: For sure, but your rice bowl with salmon and avocado will have a firmer bite. Cooking brown rice takes longer, so plan accordingly.
Q: How do I store leftovers?
A: Keep your rice and salmon in airtight containers separately. Reheat salmon gently to avoid dryness. Avocado is best sliced fresh but can be stored briefly with a sprinkle of lime juice.
Q: Can I customize the Teriyaki Salmon Avocado Rice flavor?
A: Yes! Swap teriyaki sauce salmon for a spicy gochujang glaze or add mango slices to brighten the bowl. Flavor adventurers love personalizing this versatile Asian salmon recipe.
Love deep-diving into these flavor questions? For more epic ideas, check out this creamy smothered chicken and rice or the satay crispy rice salad that also play with bold rice bowls.
Remember, making this Teriyaki Salmon Avocado Rice is a fun, satisfying adventure. You’ve got this!
Conclusion:
This Teriyaki Salmon Avocado Rice checks every box for Cuba Queen’s bold flavor DNA. It’s unapologetically tasty, easy to make, and perfect for anyone who demands flavor that dances on the palate without fuss. This isn’t just dinner—it’s an experience you’ll crave again and again.
My Teriyaki Salmon Avocado Rice Power Tips:
– Use skin-on salmon for crispiness and flavor depth.
– Fold avocado right into your sushi rice for an ultra-creamy texture.
– Don’t rush the simmering rice—it’s the foundation of your bowl.
I’ve also created a spicy gochujang Teriyaki Salmon Avocado Rice version that lights up dinner parties and a citrusy twist with yuzu ponzu glaze for when you want brightness. The avocado sushi rice variation consistently earns the biggest reactions—creamy, dreamy, and packed with flavor.
I challenge you to make this Teriyaki Salmon Avocado Rice your signature dish. Your flavor adventures will soar, and every bite will bring that memorable wow. I’m confident you’ll nail it and have a blast doing it.
Create unforgettable moments with bold Teriyaki Salmon Avocado Rice—then swing back here and share your delicious results!
Want more rice bowl ideas? Hit up coconut rice stuffed peppers for another flavor-packed meal that redefines dinners. Your kitchen just got way more exciting. Let’s go!
Teriyaki Salmon Avocado Rice
A flavorful and healthy Teriyaki Salmon Avocado Rice bowl featuring tender salmon glazed with teriyaki sauce, creamy avocado, and fluffy rice for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Ingredients
- 2 salmon fillets (6 oz each)
- 1/4 cup teriyaki sauce
- 1 cup jasmine or sushi rice
- 1 ripe avocado, sliced
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 green onion, thinly sliced
- 1 teaspoon toasted sesame seeds
- Salt and pepper to taste
Instructions
- Cook rice according to package instructions and keep warm.
- Marinate the salmon fillets in teriyaki sauce for 10 minutes.
- Heat sesame oil in a skillet over medium heat. Cook salmon fillets for 4-5 minutes per side, or until cooked through and glazed with teriyaki sauce. Remove from heat.
- In a small bowl, whisk together soy sauce, rice vinegar, and honey to create a dressing.
- Split rice into serving bowls. Top each with salmon fillet and sliced avocado.
- Drizzle the dressing over the bowls and garnish with green onion and toasted sesame seeds.
- Season with salt and pepper as desired and serve immediately.
Notes
For extra flavor, garnish with pickled ginger or a sprinkle of red chili flakes.