This teriyaki salmon rice bowl is a homemade Asian-inspired rice bowl made with baked salmon, fluffy rice and quick-pickled vegetables. It's perfect for meal prep because the components store well separately and come together in minutes.
I have a lot of teriyaki recipes on this website. There's teriyaki eggplant and beef, teriyaki chicken with rice, even teriyaki turkey rice bowls. But somehow I didn't have a seafood version - which feels wild considering that I eat salmon at least twice a week.
This recipe uses the exact same homemade teriyaki sauce base I rely on across my other bowls and adapts my honey ginger salmon into something more structured for meal prep. It fills that gap in my teriyaki "collection" and gives you a lighter protein option that still delivers that sticky, glossy finish.
TL;DR
- Prep time: 15 minutes Cook time: 15 minutes
- Meal prep: Great for a couple of days or leftovers from an easy weeknight dinner.
- Fridge storage: 2-3 days (store vegetables separately).
- Freezer storage: 2 months (salmon and rice only).
- Reheating: Microwave salmon and rice only.
- Customise: Swap vegetables, adjust sauce sweetness, mix-and-match rice base.
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Why you'll love this recipe
Teriyaki. The sweet-savoury Asian flavour profile mirrors my teriyaki tofu poke bowl and teriyaki beef noodles, giving you consistency across your weekly meal prep rotation.
Salmon. Salmon bowls cook quickly, making them an easy protein option that pairs well with seasonal vegetables and minimal clean-up.
Rice bowl. You can mix-and-match proteins just like my teriyaki chicken poke bowl, making this recipe adaptable based on what you have available.
Ingredients
Salmon. Skinless fillets cook evenly and absorb teriyaki sauce well (plus you don't have to worry about the skin). I actually use frozen fillets that I cut while still frozen (because they're easier).
Carrots and cucumber. I toss these in a very quick pickle of soy, vinegar, sugar, garlic and ginger. It is completely optional, but really does elevate the flavour of the whole dish.
Teriyaki sauce. I use my homemade teriyaki sauce recipe because I can adapt the ingredients to suit my preferences, but you could use a store-bought version if you want a little bit of a cheat. Just check the ingredients and make sure there's minimal fillers so you still get the flavour.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Can I use frozen salmon for a teriyaki salmon rice bowl?
Yes - thaw it completely in the fridge and pat dry before marinating, as excess moisture can dilute the teriyaki sauce; however, slightly firm (just-thawed) salmon is actually easier to cut neatly into bite-sized pieces before baking.
Substitutions and variations
Pan sear salmon. I love pan seared salmon (especially with crispy skin) which you can absolutely use here - you just might have less of the teriyaki flavour as it's not baked with it. You could add it to the pan after the salmon has cooked to thicken it up and drizzle extra over the top though.
How to make Teriyaki Salmon Rice Bowl
Step 1: In a small bowl, whisk together the teriyaki marinade
Step 2: Cut the salmon into bite-sized pieces and place them into the marinade. Let sit for 10-20 minutes, or up to 1 hour if you have time - the longer it marinates, the deeper the flavour.
Step 3: In a separate bowl, combine the pickle ingredients. Add carrots and cucumber and toss well. Let sit while assembling the rest.
Step 4: Transfer the salmon pieces (including the marinade) to an oven-safe container and bake at 200°C (400°F) for 10-12 minutes, or until cooked through. The salmon will break apart easily and turn a lighter pink when done.
Step 5: Add cooked rice to your bowl or container, top with salmon bites, spoon over any extra thickened sauce, and finish with the quick-pickled vegetables
Lauren's Top Tips
Marinate and pickle longer if you can. Both the salmon and vegetables develop deeper flavour the longer they sit - but even a quick 10-minute version works for busy weeknights.
Meal Prepping Teriyaki Salmon Rice Bowl
This teriyaki salmon rice bowl is a great meal prep option because it balances protein from salmon, carbohydrates from rice and fresh vegetables for colour and crunch. It pairs well with other teriyaki recipes on the blog if you're rotating proteins throughout the week.
Storing
Store salmon and rice together in airtight containers for 2-3 days. Store vegetables separately because they are not reheated and stay crisp longer that way.
Since salmon keeps slightly shorter than chicken or beef, balance your week by pairing this with longer-lasting recipes from the blog for later days.
Reheating
Reheat the salmon and rice together in the microwave for 1-2 minutes, adding a splash of water or broth if needed. Add the fresh vegetables only after reheating so they stay crisp and bright.
Freezing
You can freeze the baked salmon and rice (separately), but not the fresh vegetables. Freeze salmon bites flat in a container for best texture, thaw overnight, then reheat gently and add freshly prepared vegetables when serving.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Salmon dries out quickly if overcooked, so bake just until it turns a lighter pink and flakes easily (about 10-12 minutes at 200°C/400°F). Remember it continues cooking slightly once removed from the oven.
Salmon naturally flakes when cooked, especially when cut into bites. If you want firmer pieces, marinate gently and avoid over-stirring once baked.
Vegetables become soggy when stored with warm rice or salmon. Always store quick-pickled vegetables separately and add them after reheating.
Other rice meal prep recipes you'll like
Or, you can have a browse through my rice meal preps for more delicious eats.
Recipe
Teriyaki Salmon Rice Bowl
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Equipment
Ingredients
- 600 g (1 ⅓ lb) Salmon, skin off approx. 4 fillets
- 200 g (1 cup) rice, yields 3 cups cooked
- 2 carrots, large or 4 small
- 2 cucumber, medium
Vegetable pickle (optional)
- 1 tablespoon soy sauce
- 1 tablespoon mirin, subs note 1
- 1 clove garlic
- ¼ teaspoon ginger
- 1 teaspoon brown sugar
Teriyaki sauce (or 1 cups store-bought)
- ½ cup soy sauce
- ¼ cup brown sugar
- 3 tablespoon mirin, subs note 1
- 3 clove garlic, fresh recommended, see note 2
- 1 teaspoon ginger, fresh recommended, see note 2
- 1 tablespoon maple syrup, or honey
- 1 teaspoon sesame oil, optional but recommended
Instructions
Preparing
- Preheat oven to 200°C (400°F)
- In a small bowl, whisk together the teriyaki marinade ingredients: ½ cup soy sauce, ¼ cup brown sugar, 3 tbsp mirin, 3 clove garlic, 1 tsp ginger, 1 tbsp maple syrup, and 1 tsp sesame oil
- Cut 600 g (1 ⅓ lb) Salmon into bite-sized pieces and place them into the marinade. Let sit for 10-20 minutes, or up to 1 hour if you have time - the longer it marinates, the deeper the flavour.
- Thinly slice or dice 2 carrots and 2 cucumber then add with pickle ingredients (1 tbsp soy sauce, 1 tbsp mirin, 1 clove garlic, ¼ tsp ginger, and 1 tsp brown sugar). Toss to coat and let sit while assembling the rest.
- Cook 200 g (1 cup) rice ?according to your?preferences or follow my tips and tricks.
Cooking
- Transfer the salmon pieces (including the marinade) to an oven-safe container and bake at 200°C (400°F) for 10-12 minutes, or until cooked through. The salmon will break apart easily and turn a lighter pink when done.
- Add cooked rice to your bowl or container, top with salmon bites, spoon over any extra thickened sauce, and finish with the quick-pickled vegetables
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