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  • Writer's pictureOlivia Noceda

salmon teriyaki bowl

no words, only drool. these bowls are nourishing and will keep you feeling good + full.


1/2 lb salmon (skin removed, cut into chunks)

1/4 cup maple syrup

4 tsp tamari (or soy sauce)

2 tsp sesame oil

1 tsp garlic powder

2 tsp red wine vinegar

pinch of salt

1 tsp sesame seeds

1/3 cup edamame

1/3 cup farro (or rice)

large handful arugula

1/4 avocado


cook farro/rice according to instructions. de-skin + de-bone salmon, chip into chunks. mix maple syrup, tamari (or soy sauce), sesame oil, garlic powder, red wine vinegar and salt. whisk. heat a saucepan over medium high heat and toast sesame seeds. then, pour in marinade. slowly simmer to let it thicken to a glaze. add salmon chunks and cook until tender + coated. build your bowl with farro/rice, edamame, arugula, avocado and salmon. add extra teriyaki sauce on top.

*make it vegan! swap out the salmon for tempeh or tofu, just cook a little bit longer at a lower heat.

*make it gluten free! swap out the farro for rice, and make sure you use tamari - a naturally gf soy sauce alternative!

this recipe makes just enough teriyaki to glaze the salmon - i made a lil extra to drizzle on top ENJOY.

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