I still remember the moment I nailed my Teriyaki Salmon Avocado Rice, and oh, did it become an instant kitchen win! It was one of those “what’s for dinner?” evenings when I wanted something fresh, flavorful, and downright satisfying without a ton of fuss. When that sticky-sweet teriyaki glaze met perfectly seared salmon nestled on creamy avocado rice, I knew I’d hit a winner. This Teriyaki Salmon Avocado Rice recipe quickly jumped into my weeknight rotation, and honestly, it’s been stealing the spotlight ever since.
This dish fits right into my foodie life because it balances everything I love: simple ingredients, bold umami flavors, and that effortless “wow” factor that makes me want to share it with everyone around. Plus, it’s a hands-on way to bring Japanese salmon dishes into the mix without feeling like you’re tackling a full-blown gourmet meal.
What makes this Teriyaki Salmon Avocado Rice so joyful for me? It’s all in that perfect unión of textures—the silky avocado, tender flakes of salmon, and those bite-worthy grains of rice soaking up all that teriyaki goodness. I also love how it feels both light and indulgent at once, making it a fantastic healthy salmon meal that doesn’t skimp on flavor or fun.
Honestly, if you’re into easy teriyaki salmon that impresses without stress, I’m beyond excited for you to give this Teriyaki Salmon Avocado Rice a whirl. It’s one of those dishes where you can get creative, make it your own, and still come back to that cozy, crowd-pleasing favorite. Let’s dive in and bring this deliciousness to your kitchen too!
If you’re curious, this Teriyaki Salmon Avocado Rice reminds me so much of other everyday favorite bowls, like chicken avocado ranch burritos, which you can check out at YourEverydayFoodie for more everyday awesome food vibes.
What You’ll Need:
This Teriyaki Salmon Avocado Rice keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll need:
- 4 salmon fillets (about 6 oz each), skin on or off, whichever you prefer
- 1/2 cup teriyaki sauce (store-bought works great; see Easy Teriyaki-Glazed Salmon tips from Serious Eats for an extra homemade touch)
- 2 cups cooked sushi rice or jasmine rice, warm
- 1 large ripe avocado, diced
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- 1 tablespoon vegetable or canola oil for cooking
- 1 teaspoon rice vinegar (optional, to brighten the avocado rice)
- Salt and pepper, to taste
Out of jasmine rice? No problem! You can swap in short-grain brown rice or even quinoa for a fun twist on this Teriyaki Salmon Avocado Rice. You can grab all these ingredients easily at any regular grocery store, usually in the fresh fish, produce, and Asian foods aisles.
Budget note: This Teriyaki Salmon Avocado Rice is kind to your wallet because you’re playing with just a handful of ingredients that stretch well—rice, a single avocado, and a few salmon fillets go a long way.
Quick prep tip: Cook your rice the day before or early in the day to save time. Plus, the rice holds up nicely, making this dish a breeze on busy nights!
I always add a little extra teriyaki sauce in the bowl when serving—it’s my secret little upgrade that takes this Teriyaki Salmon Avocado Rice from good to “wow.”
For leftovers, pack the salmon and rice separately from avocado to keep that fresh creaminess intact. Reheat gently and toss the avo in right before eating.
If you want to see a spin on the spinach and avocado mix with teriyaki salmon, Panning the Globe shows a lovely take that’s worth a peek!
Let’s Cook This Together:
Ready to bring this Teriyaki Salmon Avocado Rice to life? Let’s jump in—start to finish, this comes together in about 30 minutes.
- Prep Your Salmon: Pat your salmon dry, then season lightly with salt and pepper. This step is key—it helps get a nice sear without steaming.
- Sear the Salmon: Heat your oil in a skillet over medium-high heat. Place salmon skin-side down (if it has skin) and cook for 4–5 minutes. Flip carefully and cook another 3 minutes until just cooked through. Your kitchen will start smelling incredible right about now—hello, that teriyaki aroma!
- Glaze It Up: Pour the teriyaki sauce over the salmon in the pan, letting it bubble and thicken slightly to coat each fillet. If your teriyaki salmon looks jammy and sticky, that’s perfect—that glaze is the soul of this Teriyaki Salmon Avocado Rice.
- Prepare the Rice: While the salmon cooks, toss your warm rice with rice vinegar for a subtle brightness. Then fold in diced avocado, green onions, and sesame seeds gently, so the avocado stays intact but coats everything in creamy goodness.
- Assemble Your Bowls: Spoon the avocado rice into bowls, top each with a glazed salmon fillet, and drizzle extra teriyaki sauce if you like.
- Serve with Style: Sprinkle with more sesame seeds and extra sliced green onions for that fresh pop.
While the Teriyaki Salmon Avocado Rice is doing its thing, pour yourself something to drink and enjoy the anticipation. Trust me, this one’s worth the wait!
If you’re feeling pressed for time, I’ve learned that a simple shortcut is using pre-cooked rice and store-bought teriyaki sauce, which still nails those Japanese salmon dish vibes without any sacrifice on taste.
This step is where I learned to be patient with my Teriyaki Salmon Avocado Rice—it makes all the difference between good and great.
A quick nod to other inspirations: Eight Forest Lane has some killer ideas on teriyaki salmon rice bowls, worth checking out if you want to play with different greens or toppings.
How to Serve & Savor It:
This Teriyaki Salmon Avocado Rice truly shines when you serve it with a simple side of steamed edamame or a crisp cucumber salad. The brightness cuts through that rich salmon and creamy avocado perfectly.
I love this dish any time—from cozy weeknights when I’m craving a healthy salmon meal to serving up as a casual dinner party crowd-pleaser. It’s one of those easy teriyaki salmon recipes that feels special but stays relaxed and approachable.
For presentation, build your bowls so the salmon is the star front and center, then nestle your avocado rice alongside or underneath in a generous bed. Add a sprinkle of toasted sesame seeds, a wedge of lime, or even some pickled ginger for a seasonal twist that’s fun and fresh.
Leftovers? Try turning your Teriyaki Salmon Avocado Rice into sushi hand rolls by wrapping the mix in nori sheets with some extra cucumber slices. Instant sushi night magic!
Seasonally, I’ve swapped in mango or pineapple cubes during summer for a sweet surprise that pairs amazingly with the teriyaki salmon glaze.
My people always ask for seconds after this meal—it’s practical, tasty, and totally sharable, the kind of dish that gets you talking and passing bowls back and forth.
For more everyday foodie inspiration, check out amazing recipes like the chicken avocado ranch burritos over at YourEverydayFoodie for that same feel-good vibe.
Your Questions, Answered:
Can I prep parts of this Teriyaki Salmon Avocado Rice ahead?
Absolutely! You can cook the rice and make the teriyaki glaze in advance, even marinade salmon a few hours before cooking. Leave the avocado to the last minute, though, to keep it fresh and vibrant.
What’s a good swap for salmon in this Teriyaki Salmon Avocado Rice?
Feel free to swap salmon for other firm fish like cod or halibut. Tofu is also a great plant-based option if you marinate it in that teriyaki sauce well ahead.
How can I make this Teriyaki Salmon Avocado Rice for more people?
Scaling up is easy. Just multiply salmon and rice quantities and use a bigger skillet or cook the fish in batches. Teriyaki sauce scales up nicely too—just watch the glaze to keep it from burning.
Can I make this gluten-free?
Yes! Look for gluten-free teriyaki sauce or make your own using tamari instead of soy sauce.
Does this Teriyaki Salmon Avocado Rice freeze well?
Rice and salmon do okay frozen, but avocado doesn’t freeze nicely. For best results, freeze salmon and rice separately and add fresh avocado when serving.
What are good sides with Teriyaki Salmon Avocado Rice?
Pickled veggies, steamed broccoli, or simple miso soup make lovely companions.
How do I get a crispy skin on my salmon for this Teriyaki Salmon Avocado Rice?
Make sure the skin is patted dry, and cook over medium-high heat without moving the fillet too soon. That first 4-5 minutes are golden.
I’ve tried these variations myself and they keep this Teriyaki Salmon Avocado Rice recipe feeling fresh and exciting. Check out more ideas here from Serious Eats and Panning The Globe for even more inspiration!
Final Foodie Thoughts:
This Teriyaki Salmon Avocado Rice has a real special spot in my foodie heart—it’s the perfect balance of tasty, healthy, and totally relatable. What I love most is how it combines elements of my favorite Japanese salmon dishes with a homey, everyday feel. Plus, it’s so easy teriyaki salmon to make!
My Top Teriyaki Salmon Avocado Rice Tips:
– Always pat your salmon dry before cooking for that perfect sear.
– Toss rice with a little rice vinegar to add brightness to the avocado rice bowl.
– Don’t skip that extra drizzle of teriyaki sauce at the end; it’s a game-changer!
Favorite tasty variations:
1. Swap asparagus for a fresh crunchy veggie side.
2. Mix mango into the avocado rice for sweet surprise pops.
3. Go plant-based by substituting salmon for teriyaki tofu.
Which version gets requested the most? The classic glazed salmon on creamy avocado rice with just green onions and sesame seeds sprinkled on top—simple magic every time.
Friends, I can’t wait for you to make this Teriyaki Salmon Avocado Rice your own. It’s a recipe to savor, share, and keep coming back to. Let me know when you do—excited to hear how it lights up your kitchen!
Before you start, if you want some more easy, flavorful ideas, definitely peek at some of my other favorites like the chicken avocado ranch burritos. For variations and extra tips, the Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls recipe from Serious Eats and the Teriyaki Salmon Rice Bowl with Spinach, Avocado and Sesame have been inspirations I keep turning back to.
Happy cooking, fellow foodies—this Teriyaki Salmon Avocado Rice is about to be your next favorite go-to!
Teriyaki Salmon Avocado Rice
A delicious and healthy dish featuring tender teriyaki-glazed salmon served over fluffy rice and creamy avocado, perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baked
- Cuisine: Japanese
Ingredients
- 2 salmon fillets (6 oz each)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 cup jasmine rice, cooked
- 1 ripe avocado, sliced
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Preheat oven to 400°F (200°C).
- Place salmon fillets on a baking sheet lined with parchment paper and brush with teriyaki sauce.
- Season with salt and pepper and bake for 12-15 minutes until salmon is cooked through.
- While the salmon bakes, warm the cooked rice and prepare avocado slices.
- Divide the rice into bowls, top with baked salmon and avocado slices.
- Sprinkle with sesame seeds and chopped green onions.
- Serve with lime wedges on the side for extra zing.
Notes
For extra flavor, drizzle a little extra teriyaki sauce before serving or add a side of steamed vegetables for a complete meal.