Salmon Teriyaki Bowl

Salmon Teriyaki Bowl



Ingredients (for 2 people)

  • 2x 200g salmon fillets
  • 60ml of teriyaki sauce
  • A handful of fresh spinach
  • 2 tablespoons olive oil
  • 1/2 avocado, sliced
  • 2 portions of sushi rice (or regular rice works too)
  • 2 teaspoon toasted sesame seeds
  • 1/2 lime, optional
  • 2 teaspoons of chopped spring onions, optional
  • 1 squeeze of mayonnaise, optional
  • Salt & pepper to taste.


  1. Place the salmon in a shallow dish or Tupperware, then cover with the teriyaki sauce. Using cling film or a lid seal the dish and let marinate in the fridge for 30 minutes

  2. When ready, start by cooking your rice according to package directions and preheat your oven or air-fryer to 200ºC

  3. Place the salmon skin side down on a baking dish or tray lined with parchment paper and bake for 15-20 minutes until the salmon is cooked through. If needed, to crisp the top further, finish off with the grill on at full capacity for 1-2 extra minutes

  4. While the salmon cooks, toast your sesame seeds in a dry pan over medium heat until golden brown and fragrant, stirring occasionally, about 3-5 minutes. Remove seeds from pan and set aside to cool

  5. In the same pan, heat a splash of olive oil to medium heat and wilt the spinach for 2 minutes, then cover and set aside

  6. Divide cooked rice into bowls, add the spinach and delicately place the salmon fillets on top. Garnish with the avocado, sesame seeds, and if using a light drizzle of mayonnaise
  7. Enjoy!

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