5-Ingredient Salmon Teriyaki Bowls
- 4 (4 to 6 ounce) salmon filets
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup teriyaki sauce, such as Trader Joe’s® Soyaki® or Kikkoman® Takumi Teriyaki sauce, plus more as needed
- 3 cups cooked jasmine rice
- Sriracha or other hot sauce (optional)
- 2 cups shelled edamame, prepared according to package directions, warm
- 1 avocado, peeled and diced, or more to taste
- Preheat the oven to 450 degrees F (235 degrees C). Line a rimmed baking sheet with foil and lightly grease the pan.
- Season salmon with salt and pepper and spread 1 tablespoon teriyaki sauce over each fillet. Set salmon on the prepared baking sheet.
- Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes, or to your preferred doneness.
- Meanwhile prepare rice and edamame according to package directions; keep warm.
- Divide rice among bowls and top with edamame. Flake 1 piece of salmon on top and add avocado.
- Drizzle 1 to 2 tablespoons of remaining teriyaki sauce over each bowl and drizzle with hot sauce.
