These salmon rice bowls will be your new favorite easy weeknight dinner! They have fluffy rice and crispy teriyaki salmon bites topped with edamame, crispy broccoli, avocado, and cucumbers with a tangy honey garlic dressing!
Remove the skin from the salmon and cut into 2 inch bite-sized chunks.
In a large bowl, whisk together the ingredients for the marinade (soy sauce, sesame oil, honey, garlic, and lime juice). Set aside about 1 tablespoon of the marinade to toss with the broccoli.
Then add in the salmon chunks, cover and marinate for 15-30 minutes.
Cook Salmon
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a small bowl, toss the broccoli with the 1 tablespoon of marinade that you set aside.
Then arrange the marinated salmon pieces and broccoli on the lined baking sheet.
Bake at 425°F for 10-15 minutes or until the salmon is cooked through and the broccoli is crispy. If desired, you can turn on the broiler for 1-3 minutes at the end for extra crispiness.
Remove from the oven and let cool slightly.
Assembly
In a small bowl, whisk together the ingredients for the dressing (soy sauce, honey, rice vinegar, garlic, sesame oil, lime juice, cilantro, and green onions).
Place the rice into the bowl, then layer with the teriyaki salmon, crispy broccoli, sliced cucumbers, edamame avocado, etc.
Then drizzle with a little bit of the dressing and garnish with green onions, cilantro, and sesame seeds!
If you have leftovers, I recommend storing all the components separately and assembling right before you're ready to eat, for best results!
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat the rice and salmon in the microwave for 1-2 minutes, then add all the veggies on top!