A sweet, salty, protein-packed bowl that hits every macro no faff, no fuss.

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WHY THIS RECIPE IS GREAT

This teriyaki salmon bowl is one of those meals that looks like it took loads of effort but really didn’t. You’re cooking a few solid ingredients, and they all pull their weight when it comes to flavour, protein, and keeping you full.

The teriyaki sauce caramelises slightly over the salmon, the white basmati rice is plain and clean to soak it all up, and the avocado and broccoli make sure you’re ticking off good fats and fibre. Simple build, strong result.

Perfect for after the gym, meal prep, or when you're just craving something solid and balanced.

INGREDIENTS IN TERIYAKI SALMON BOWL

SALMON

I use 200g of fresh skin-on salmon fillet. Cook it with a good splash of teriyaki sauce for that sweet and savoury crust.

TERIYAKI SAUCE

30g store-bought teriyaki sauce. Adds the right hit of flavour without extra prep.

WHITE BASMATI RICE

75g dry weight. Cooks fluffy, holds shape, and balances the richness of the salmon.

BROCCOLI

100g steamed. Adds volume and texture to the bowl. Plus it fills you up without adding many calories.

AVOCADO

80g ripe avocado, sliced. Gives you a dose of healthy fats and a creamy contrast to the teriyaki salmon.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

The breakdown below is for one full serving of the teriyaki salmon bowl.

• 250g salmon fillet
  
• 25g teriyaki sauce
  
• 50g white basmati rice (dry weight)
  
• 50g avocado
  
• 100g broccoli (steamed)
  

CALORIES	832kcal
PROTEIN	58g
FAT	40g
CARBS	54g

HOW TO MAKE A TERIYAKI SALMON BOWL

1. Start by cooking the rice. Add 75g dry basmati rice to a saucepan with salted water and boil until cooked usually 10 to 12 minutes. Drain and fluff.
2. Next, steam the broccoli. Just use a steamer or pop it in the microwave with a splash of water and cover for around 3 minutes. Keep it slightly firm.
3. While that’s going, heat a pan over medium heat and place your salmon skin-side down. No oil needed if the pan’s non-stick. Season lightly with salt and black pepper.
4. Once the skin crisps after about 5 minutes flip the salmon. Pour the 30g teriyaki sauce over the top and cook for another 3-4 minutes until the fish is just cooked through and the sauce slightly thickens.
5. Slice 80g of avocado while everything finishes up.
6. Now build your bowl. Start with the rice, add the steamed broccoli and avocado, and top with your glazed salmon fillet. Pour over any extra sauce left in the pan.

TIPS AND TRICKS FOR THE BEST RESULTS

Use a digital food scale to measure everything especially the avocado and rice, so you stay in control of your macros.

Don’t overcook the salmon. It should be just flaky, not dry. You want that sauce to cling to the edges and glaze over without burning.

Avocados brown fast, so cut and slice it last, just before serving.

For meal prep, keep the sauce and salmon in one container and the cold stuff (rice, avo, broccoli) separate. Then reheat and assemble fresh.

WHAT TO SERVE WITH TERIYAKI SALMON BOWL

This bowl is already solid on its own, but if you want to mix things up or add more volume, throw in:

• Grated carrot
  
• Steamed edamame beans
  
• Sliced cucumber

As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.