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These teriyaki salmon bowls are full of tasty crunchy vegetables and topped with a drizzle of spicy mayo you are sure to enjoy!

I took my favorite teriyaki Salmon bites recipe, added some colorful toppings, and made it even better!

Ingredients:

Teriyaki Salmon Bites click for recipe!
White rice cooked
avocado
edamame, steamed
purple cabbage
carrots
sriracha mayo sauce

Tools needed for this recipe:

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Prepping your Ingredients for Salmon Bowls:

First prepare Teriyaki Salmon Bites.
Make sure to leave time for salmon to marinate.
Then cook Cal rose rice per package instructions. Next steam the edamame most packaging has instructions but you basically bring water to a boil and then drop in the edamame and let cook for 3 minutes and drain water and flash with cold water to stop the cooking process. Wash the rest of your vegetables cucumber, cabbage, and carrot. With a sharp knife slice cucumber thinly. Then either using a mandolin or sharp knife chop up the purple cabbage finely. Peel skin on the carrot and using a julienne peeler cut the carrots into long strips. If you don't have a julienne peeler you can grate the carrot on a box grater.
Once all the ingredients are prepped and ready you can assemble the bowls.

How to assemble Teriyaki Salmon Bowls:

1. On the bottom of your bowl add cooked white rice.
2. Top with veggies arranged in a triangle shape.
3. Top with Teriyaki Salmon bites in the middle.
4. Finish off with a drizzle of sriracha mayo. Other optional garnish options would be great are green onions or sesame seeds.

How to make Sriracha mayo:

In a bowl place, a few spoonfuls of mayonnaise then drizzle with sriracha. You can add the sriracha to taste, if you like it spicy add more sriracha and if you would like a mild option add less. Mix it up with a spoon, place it into a squeeze bottle, and drizzle away!

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Teriyaki Salmon Bowls

Julie Chelombitko

These teriyaki salmon bowls are full of tasty crunchy vegetables and topped with a drizzle of spicy mayo you are sure to enjoy!

5 from 1 vote

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Equipment

1 julienne peeler
1 mandolin
1 sauce squeeze bottle

Ingredients

4 cups calrose rice cooked
1 avocado
edamame steamed
1 cup purple cabbage shredded
1 carrot julienned
sriracha mayo

Instructions

First prepare <a href="https://www.juliesapron.com/2022/05/03/teriyaki-salmon-bites/">Teriyaki Salmon Bites</a>. Make sure to leave time for salmon to marinate.
Then cook Cal rose rice per package instructions.
Next steam the edamame most packaging has instructions but you basically bring water to a boil and then drop in the edamame and let cook for 3 minutes and drain water and flash with cold water to stop the cooking process.
Wash the rest of your vegetables cucumber, cabbage, and carrot. With a sharp knife slice cucumber thinly. Then either using a mandolin or sharp knife chop up the purple cabbage finely. Peel skin on the carrot and using a julienne peeler cut the carrots into long strips. If you don't have a julienne peeler you can grate the carrot on a box grater.
Once all the ingredients are prepped and ready you can assemble the bowls.
On the bottom of your bowl add cooked white rice. Top with veggies arranged in a triangle shape. Top with Teriyaki Salmon bites in the middle. Finish off with a drizzle of sriracha mayo. Other optional garnish options would be great are green onions or sesame seeds.

TERIYAKI SALMON BOWLS