Teriyaki Salmon Rice Bowls is a healthy recipe with options for the cast iron skillet, air fryer, or Blackstone griddle, and add any toppings you like!
- 2 salmon fillets
- 2 tablespoons teriyaki sauce with no high fructose corn syrup (I used Kikkoman)
- Old Bay seasoning and Blackstone Sweet Teriyaki seasoning (optional)
- cooking oil of choice
- 2 to 3 cups cooked Jasmine rice (I used the microwave rice pouches)
- 1 avocado sliced
- 1 mini cucumber sliced
- Optional toppings: more teriyaki sauce, yum yum sauce, sriracha, ginger soy glaze, edamame, cilantro, lime wedges, sesame seeds
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Drizzle the teriyaki sauce over the salmon and season with Old Bay and Sweet Teriyaki seasoning (if using).
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Preheat a skillet or your Blackstone griddle to medium heat. Add cooking oil of choice and the salmon, skin side up. Cook 4 to 5 minutes, flip and cook another 4 to 5 minutes.
Note: You can also put the salmon, skin side down, in your air fryer set to 400 degrees for 10 minutes (no need to flip).
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Divide the rice between two bowls and top with the salmon, avocado, cucumber, and toppings of choice such as more teriyaki sauce, yum yum sauce, sriracha, ginger soy glaze, edamame, cilantro, lime wedges, and/or sesame seeds.