Bowl with cooked wild Alaska salmon, avocado slices, mango, cucumber, radish, and carrot over sushi rice, topped with sesame-teriyaki sauce and sesame seeds.

This colorful teriyaki bowl pairs tender, cooked wild Alaska salmon with fresh avocado, mango, crisp vegetables, and seasoned sushi rice for a bright, satisfying meal. Finished with a drizzle of sesame-teriyaki sauce and a sprinkle of sesame seeds, it’s a wholesome, flavor-packed bowl that’s sure to become a family favorite. Coho or keta salmon work especially well in this recipe, though any wild Alaska salmon will cook beautifully.

Photo and recipe courtesy of Alaska Seafood.

  • Prep Time:

    15 minutes

  • Cook Time:

    30 minutes

  • Total Time:

    45 minutes

  • Servings:

    2

  • Ingredients:

    • 1/2 cup sushi rice
    • 2 tablespoons rice vinegar
    • 2 wild Alaska salmon portions
    • 1 avocado
    • 1/2 cucumber
    • 1/2 mango
    • 8 radishes
    • 1 carrot
    • 1 teaspoon sesame seeds

    For the sauce

    • 2 tablespoons sesame oil
    • 2 tablespoons teriyaki sauce
    • 2 tablespoons rice vinegar 

  • Instructions:

    1. Cook sushi rice according to package directions.
    2. Cut the Alaska salmon into bite-size pieces. Heat olive oil in a pan over medium-high heat. Add the salmon and sear on all sides until golden-brown color and cooked throughout – about 6 to 8 minutes.
    3. Dice avocado, cucumber, and mango. Slice carrots and radish.
    4. Whisk together the sesame oil, teriyaki sauce and rice vinegar.
    5. Arrange the Alaska salmon bowl by mixing the rice with the rice vinegar and add it to the bowl. Add the carrot, cucumber, mango, avocado, radishes and finally the wild Alaska salmon. Top with the sauce and sesame seeds. Enjoy!

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Bowls • Light & Fresh