Creamy avocado, tangy pickled radishes and a sweet teriyaki glazed salmon come together in this rice bowl. Teriyaki Salmon and Avocado Bowl with Pickled Radishes is a satisfying, delicious dinner.
On a trip to Boston over the winter, my kids and I picked up sushi bowls at Boston Public Market to enjoy while we waited for the bus home to leave. They were an absolute delight with a variety of flavors and textures. Since then, I’ve had those bowls on my mind.
That’s what inspired this dish.
Hot cooked rice is drizzled with a seasoned rice vinegar and sprinkled with salt. Mix it up a bit. Then it’s topped with roasted, teriyaki-glazed salmon, sliced avocado and quick pickled radishes. It’s a delightful combination of flavors, textures and temperatures. Mmm.
Plus, the meal is ready in 30 minutes or less. Perfect for when you don’t have a lot of time, but want a hearty, flavorful dinner. Yes, this is definitely both.
Hint: When you make rice during the week, make extra so you have it ready for dishes like this.
This is one of the 100 recipes that can be found in my forthcoming cookbook The Super Easy 5-Ingredient Cookbook, due from Rockridge Press on Sept. 18, 2018. It’s available for pre-order now online or ask your local independent bookstore about it.
This Teriyaki Salmon and Avocado Bowl with Pickled Radishes is one of my very favorite recipes from my cookbook. I hope you like it too.
Teriyaki Salmon and Avocado Bowl with Pickled Radishes
- ½ cup thinly sliced radishes (about 4 to 5 radishes)
- 6 teaspoons seasoned rice vinegar , divided
- salt and ground black pepper , to taste
- 1 lb salmon , cut into 4 (4-ounce) fillets
- ¼ cup teriyaki sauce
- 4 cups cooked rice
- 2 avocados , peeled, pitted, and thinly sliced
- Preheat the oven to 400°F.
- In a small mixing bowl, stir together the radishes and 2 teaspoons of rice vinegar. Season lightly with salt. Let sit, stirring a few times, for at least 20 minutes.
- Meanwhile, arrange the salmon fillets on a baking sheet. Season liberally with salt and pepper. Bake for 10 to 12 minutes, until opaque. Remove from the oven and brush thoroughly with the teriyaki sauce. Return to the oven and cook for an additional 5 to 6 minutes, until cooked through.
- Divide the rice evenly among four bowls. Drizzle each with 1 teaspoon of seasoned rice vinegar, and season with salt. Top with one-quarter of the avocado and one-quarter of the pickled radishes.
- Using a fork, flake the salmon fillets one at a time, transferring the salmon from each fillet to one of the prepared rice bowls, and serve
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.