Teriyaki Salmon Bowl
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There is nothing that I love more than the Quinoa Teriyaki Bowl from True Food Kitchen. I usually pair it with salmon, and I leave satisfied every single time. I love to recreate my favorite ‘go out to eat’ meals at home because it saves money. While I wish I had the privilege of eating out every day, that’s not reality so I was determined to find a way to make this dish. Not only did I find a way to make it, I made it better and turned it into a Teriyaki Salmon Bowl.

The best part about this dish has to be making your own teriyaki sauce. The moment I tasted that sauce, everything changed. Never again will I use prepackaged teriyaki because it’s so easy to make on your own and tastes 100 times better. This is also a fast and easy meal to make on days that you have an hour or less to create a meal.

Teriyaki Sauce after adding slurry. Should have thick consistency and coat spoon.

Teriyaki Sauce after adding slurry. Should have thick consistency and coat spoon.


Homemade Teriyaki Sauce

  • 5 tablespoons light brown sugar, packed

  • 1 cup water

  • 1/4 cup lite soy sauce

  • 2 tablespoons honey

  • 1 large clove garlic, minced

  • 1/2 teaspoon ground ginger

You will need to make a slurry for the sauce. 2 tablespoons cornstarch and 1/4 cup cold water.

Brown Rice Bowl

  • 1 1/2 cups dry brown rice

  • 3 medium carrots - rainbow carrots if you can find - (about 1 cup) peeled and sliced

  • 2 broccoli crowns (about 3 cups) cut into bite size pieces

  • 2 baby bok choy, tear leaves from center, rinse in cold water, cut into chunks

  • 2-3 filets of salmon

  • 2 tablespoons grapeseed oil

  • 1 medium avocado, pitted, peeled and sliced


Teriyaki Sauce:

To a medium saucepan add the water, brown sugar, soy sauce, honey, garlic and ginger. On medium high heat bring a boil, lower temperature and simmer 10 minutes. Add slurry to the simmering sauce, whisk until smooth. Continue to simmer until sauce is thick. Set aside.

Brown Rice Teriyaki Salmon Bowl:

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Cook brown rice according to the package. Boil broccoli for 1 minute, add carrots and boil another minute. Drain vegetables and add to a boil of ice water. This will keep the vegetables from continuing to cook, and also preserves their bright color.  Drain vegetables as soon as the vegetables are cold. In a large skillet heat oil, cook salmon to desired temperature. Transfer to a plate. Return large skillet to high heat and cook vegetables and bok choy until wilted (about 5 minutes. Add salmon back to the pan, stir in 1/3 cup teriyaki sauce. Heat until bubbly.  Serve over a bed of brown rice, add slices of avocado, and top with more teriyaki.

Notes: You can use a variety of vegetables in this dish. Try adding mushrooms, edamame, or sugar snap peas.