Salmon Teriyaki Bowls

If you went to UWEC like I did, you probably have fond memories of the chicken teriyaki bowls from Davie’s Student Center. I’ve taken inspiration from and adapted this recipe to recreate those bowls at home.

INGREDIENTS: (Serves 1-2 ppl)

• 1 cup rice (I prefer white, jasmine or basmati but any kind will work)
• 1 avocado
• 1/2 cup mayo
• 3 tbsp Sriracha sauce
• Sesame seeds (white or black)
• 5-7 ounces salmon (pre-frozen filets work too)
• 2 cups broccoli florets
• 1 tsp fish sauce
• 1/4 cup soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar

Cooking Instructions:

To start, cook your rice according to the packaging. Once it’s fully cooked and fluffy, keep the lid on the pot and set aside so it stays warm while you prepare the rest of your ingredients.

Preheat your oven to 400 degrees. While it’s heating up, take your salmon filet and brush it with a light coat of olive oil. Season with salt/pepper, crushed red pepper, garlic salt, onion powder, ground ginger and garlic salt. Once your oven is preheated, place it on the top rack for about 12 minutes or until it easily flakes away with a fork and the inner most part of the filet is opaque.

While your salmon is baking, chop up a fresh head of broccoli into medium sized florets, or measure out about two cups if you’re using frozen. I like to boil my florets for about 3 minutes and then saute in a hot skillet with a bit of oil for another couple minutes so they have a slightly crispy texture.

Next mix up your teriyaki sauce (you can definitely use bottled sauce if you have it for simplicity) combine soy, fish, and oyster sauces into a small bowl along with your brown sugar, a bit of pepper, and a pinch of red pepper flakes. Microwave it for a few seconds so the brown sugar can melt. Give it a quick wisk and adjust sweetness/spiciness to your preference. (I will sometimes add a bit of honey or agave nectar for more sweetness and a bit of rice vinegar for tanginess)

Lastly mix your mayo and Sriracha together and spoon into a ziplock bag.

Assemble your bowls with the rice, broccoli, and salmon. Drizzle with your teriyaki sauce and spicy mayo (make a small snip to the corner of the bag for a make shift piping bag for easy drizzling) top with sesame seeds.

Sit back and pretend you’re people watching instead of studying in Davies 😉 ENJOY!