Teriyaki Salmon Rice Bowl

This recipe combines delicacies of the two non-contiguous US states: Alaskan Copper River Salmon and Hawaiian poke. 

And what a union it is! Flavorful Copper River Salmon is enriched by savory and sweet teriyaki sauce and served over sticky sushi rice with colorful, refreshing, and crunchy toppings. This is a fun DIY dinner or lunch for the summer.

Serves: 2
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Teriyaki Salmon Rice Bowl


1 cup sushi rice
2 teaspoons soy sauce
2 teaspoons honey
1 tablespoon hoisin sauce
1 teaspoon chili-garlic sauce
2 6-ounce Copper River Salmon fillets
1 mini cucumber, sliced thinly
½ cup edamame
2 radishes, sliced thinly
½ avocado, diced
½ mango, diced
1 tablespoon black sesame seeds


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. 
  2. In a small saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a simmer, reduce the heat to low, cover and simmer for 20 minutes. Turn off the heat and fluff the rice with a fork. 
  3. Meanwhile, in a small bowl, whisk together the soy sauce, honey, hoisin sauce and chili-garlic sauce. 
  4. Place the salmon on the prepared baking sheet and pat it dry. Cover it with the sauce. Bake for 8-10 minutes, until cooked through.
  5. Divide the rice between bowls and top with salmon, cucumbers, edamame, radishes, avocado, and mango. Sprinkle with sesame seeds.

Tips from Us

  • This teriyaki salmon poke recipe works for any variety of salmon. But for the best flavor and texture, choose wild Alaskan salmon
  • Patting the salmon dry helps the sauce adhere better for more flavor.
  • You can swap out sushi rice for short- or long-grain white or brown rice. Or, another grain like quinoa, farro, or millet would work. For a low-carb version, use mixed greens or baby spinach as a base to your poke bowl. 
  • This recipe is oil-free, nut-free, gluten-free, and free of refined sugars. 
  • You can use another sweetener instead of honey, such as agave or maple syrup. Coconut sugar will also work. 
  • Other topping ideas include:
    • Seaweed salad
    • Shredded cabbage
    • Other fruit, such as peaches, kiwi, or pineapple
    • Chopped nuts, such as macadamia or cashews
    • Shredded carrots
  • You can make extra sauce to drizzle on top, just be sure you don’t contaminate it with a spoon that has touched the raw fish.