Dinner

Teriyaki Salmon Bowl with Avocado, Edamame, and Crispy Nori Recipe

ByLuna Ryder January 3, 2026January 3, 2026

Introduction

This Teriyaki Salmon Bowl combines tender, flavorful salmon with creamy avocado, sticky rice, and fresh edamame for a balanced and satisfying meal. The sweet and savory marinade adds a delicious Asian-inspired touch that’s quick and easy to prepare.

The dish is served in a white bowl with three main layers arranged side by side. The bottom layer is white rice, topped with bright green edamame beans on the right and sliced avocado with light green and smooth texture on the left. In the center, there are golden-brown cooked salmon chunks with a slight crispy texture, lightly seasoned with black pepper. Two dark, crispy seaweed sheets are placed upright between the salmon and the rice. Wooden chopsticks rest across the top edge of the bowl, and the bowl sits on a soft green cloth on a white marbled surface. In the background, a second bowl with the same dish and a glass of light-colored liquid are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 skinless salmon fillets, cut into chunks
2 tbsp sweet chilli sauce
1 tsp sesame oil
2 tbsp light soy sauce
10g ginger, peeled and grated
250g pouch microwaveable sticky rice
1 avocado, peeled, stoned and sliced
150g edamame
Salted nori sheets, to serve

Instructions

Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. Place the salmon chunks in a high-sided baking dish lined with baking parchment, and season lightly with salt and pepper.
Step 2: In a small bowl, mix sweet chilli sauce, sesame oil, soy sauce, grated ginger, and 1 tablespoon of water. Pour this marinade over the salmon evenly.
Step 3: Bake the salmon for 10 minutes, or until cooked through and lightly golden.
Step 4: While the salmon is cooking, warm the sticky rice following the pack instructions.
Step 5: Divide the warmed rice between two bowls. Top each with sliced avocado, edamame, and the baked salmon pieces.
Step 6: Brush any remaining marinade from the baking dish over the salmon for extra flavor, then serve with salted nori sheets for scooping.

Tips & Variations

For extra crunch, add sliced cucumber or radishes to the bowl.
Swap edamame for steamed broccoli or snap peas for different greens.
If you prefer, grill the salmon instead of baking for a smoky flavor.
Use brown rice for a healthier option, though cook time may vary.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the salmon gently in the oven or microwave and warm the rice separately to maintain texture. For best taste, serve with fresh avocado and nori sheets added after reheating.

How to Serve

Two white bowls filled with a layered dish sit on a white marbled surface. Each bowl contains a bottom layer of white rice that fills about half the bowl, topped with diced golden-brown cooked salmon pieces clustered near the center. Bright green edamame beans cover one side of the bowl, while thin slices of fresh avocado with a smooth green texture fan out beside the beans. Dark, crispy seaweed sheets stand upright behind the salmon. Light wooden chopsticks lay across the edge of the back bowl and rest beside the front bowl on a soft green cloth. A clear glass of pale yellow liquid is in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of grated ginger?

Yes, fresh ginger is preferred for its vibrant flavor. Just peel and finely grate it before adding to the marinade.

What can I substitute for sweet chilli sauce?

If you don’t have sweet chilli sauce, a mix of honey and a mild chili sauce or sriracha can work well as a substitute to maintain the balance of sweetness and heat.