Teriyaki Salmon Rice Bowl

A healthy, tasty meal in a bowl – salmon, spinach and sushi rice with teriyaki sauce – sprinkled with toasted sesame seeds and nori… YUM!  To make it quick you can use commercial teriyaki sauce, but if you have a little extra time, make your own using the recipe here: https://bigskyfitness.com/planning-dinner/


Teriyaki Salmon Rice Bowl with Spinach and Avocado


1 pound salmon fillet cut into 4 thin portions (skin on is fine)
1/3 cup Teriyaki Sauce (or make your own! It’s delicious!!)
1 8-inch square sheet of Nori, cut with a scissors into 1-inch strips. Stack the strips and cut crosswise into 1-inch by 1/4-inch confetti.
2 tablespoons of black or white sesame seeds, or a mixture of both
2 cups sushi rice (short grain rice)
2/3 cup seasoned rice vinegar
20 ounces fresh spinach, washed
1/2 tablespoon Asian sesame oil
Kosher salt
1 bunch scallions, washed, trimmed, and sliced crosswise
1 Avocado, peeled, pitted and sliced


Toasted nori & sesame seeds: Toast nori and sesame seeds in a hot skillet for a minute or two, stirring and tossing constantly, just until sesame seeds start to get a little brown. Transfer to a bowl and set aside.
Make the sushi rice: Rinse rice several times to remove excess starchy powder. Put rice into a large bowl and cover with an inch of water. Swish rice around with your hands. Pour off cloudy water. Repeat 2 or 3 more times. Drain in a fine mesh colander. Cook rice per package directions. (about 2 1/2 cups water per 2 cups rice and a 15 minute simmer, covered) Remove rice from heat and let it sit, covered, for 10 minutes.  Transfer rice to a large nonmetallic bowl. Slowly pour the seasoned rice vinegar over the rice, while tossing and mixing it. Cover bowl with a cloth and set aside.
Cook the spinach: Heat the sesame oil over medium heat in a large skillet. Add spinach and 2 tablespoons of water to the pan. Cover and let cook for 2 minutes. Uncover and stir. Spinach will be mostly wilted. Cook, stirring for about a minute more until it is completely wilted. Sprinkle with a pinch or two of salt. Remove from heat.
Cook the salmon: Preheat the oven to broil and set the rack 8 inches from the top. Place salmon skin-side down on a foil-lined jellyroll pan (trust us… cover your pan with foil… You don’t want to have to scrub it later!). Set aside 2 tablespoons of the teriyaki sauce for plating later. Pour half of the remaining teriyaki sauce over the salmon and cook for two minutes under the broiler. Pull salmon out of the oven and pour the rest of the teriyaki sauce (not the 2 tablespoons you set aside… that’s for plating) on top. Return to the oven and cook for 3 minutes more, or to your desired doneness. Better to undercook it slightly as it will continue to cook a bit even after it’s out of the oven. Remove from oven.
Assemble rice bowls: Put rice and spinach in the bottom of a bowl. Lay salmon on top (skin will peel off easily, if you prefer it skinless). Garnish with avocado slices. Sprinkle with scallions and nori-sesame confetti. Drizzle with teriyaki sauce. Repeat for each bowl.
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