Weeknight Teriyaki Salmon Bowls with Spinach & Avocado
- Amy Granger
- May 6
- 4 min read
This one feels like a weeknight dinner that accidentally tastes like something you’d order out—simple, nourishing, and layered with flavor. The salmon gets that sticky-sweet, caramelized edge from the teriyaki, the warm rice soaks everything up, and the spinach and avocado keep it fresh and balanced.
It’s one of those bowls that just works—comforting, but still light enough that you don’t feel weighed down after.
A Little Note from My Kitchen
This Teriyaki Salmon Bowl recipe comes from Big Sky Fitness, and it’s a great foundation. I made a few swaps to better fit how I like to eat and cook day-to-day.
I used my homemade teriyaki sauce instead of store-bought, skipped the nori and sesame seed step, and finished everything with furikake for that same savory, umami boost with less fuss. I also swapped the sushi rice for cauliflower rice to keep things a little more blood sugar-friendly—while still getting that seasoned, slightly tangy rice feel with the rice vinegar.
The result is lighter, just as satisfying, and honestly a little easier to pull together.
From my “forgotten, now found” notebook to your kitchen.
— Amy
Teriyaki Salmon & Rice Bowl with Spinach and Avocado
Servings: 4
Prep Time: ~10 minutes
Cook Time: ~15 minutes
Total Time: ~25 minutes
What You’ll Need
For the teriyaki sauce
⅓ cup tamari (low-sodium)
2 tablespoons water
1–2 teaspoons monk fruit sweetener
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon rice vinegar (optional)
1 teaspoon arrowroot starch (or tapioca starch) mixed with 1 teaspoon water
For the bowl
1 lb salmon fillet, cut into 4 thick portions (skin on or off)
1 (10–12 oz) bag frozen cauliflower rice
20 oz fresh spinach, washed
½ tablespoon sesame oil
⅔ cup seasoned rice vinegar
Kosher salt, to taste
1 bunch scallions, sliced
1 avocado, pitted, peeled, and sliced
Furikake, for garnish
Let’s Make It
Make the blood-sugar-friendly teriyaki sauce
In a small saucepan over medium heat, combine ⅓ cup tamari, 2 tablespoons water, 1–2 teaspoons sweetener, 1 teaspoon sesame oil, 1 minced garlic clove, 1 teaspoon grated ginger, and 1 teaspoon rice vinegar if using. Bring to a gentle simmer, stirring occasionally. Stir in 1 teaspoon arrowroot starch mixed with 1 teaspoon water and cook 1–2 minutes until slightly thickened. Remove from heat and set aside. Reserve 2 tablespoons for drizzling over the finished bowls.
Prepare the cauliflower rice
Microwave the 10–12 oz bag frozen cauliflower rice according to package directions. Transfer to a skillet over medium heat and cook 2–3 minutes to remove excess moisture. Stir in ⅔ cup seasoned rice vinegar, cover, and set aside to keep warm.
Cook the spinach
Heat ½ tablespoon sesame oil in a large skillet over medium heat. Add 20 oz fresh spinach along with 2 tablespoons water, cover, and cook 2 minutes. Uncover, stir, and continue cooking 1–2 minutes until fully wilted. Season with a pinch of kosher salt and remove from heat.
Cook the salmon
Preheat the oven to broil and position the rack about 8 inches from the heat source. Line a baking sheet with parchment paper. Place 1 lb salmon fillet (4 portions) skin-side down on the pan. Brush the salmon with about half of the remaining teriyaki sauce (not the reserved portion). Broil 2 minutes.
Remove from the oven, brush with the rest of the teriyaki sauce, and return to the oven for 3 minutes, or until the salmon is just cooked through. Slightly undercooked is ideal—it will continue cooking after you remove it.
Assemble the bowls
Divide the cauliflower rice and spinach among 4 bowls. Top each bowl with a portion of the salmon. Add 1 sliced avocado and ¼ bunch sliced scallions per bowl. Drizzle with the reserved 2 tablespoons of teriyaki sauce and finish with a sprinkle of furikake.
Why This Works
Balanced and satisfying
You’ve got protein, healthy fats, fiber, and flavor all in one bowl—it hits everything you want in a meal.
Smart swaps without sacrifice
Cauliflower rice keeps it lighter, but the seasoned rice vinegar brings back that classic sushi rice feel.
Layered flavor
The sweet-savory teriyaki, earthy spinach, and creamy avocado create a really nice contrast in every bite.
Quick Variations
Swap the protein
This bowl works beautifully with chicken thighs, shrimp, or firm tofu instead of salmon. Adjust cooking times accordingly: chicken about 6–8 minutes per side, shrimp 2–3 minutes per side, tofu 4–5 minutes per side until golden.
Add some crunch
Give your bowl extra texture with thinly sliced cucumber, shredded cabbage, or radishes. Sprinkle them on at the end for a fresh, crisp contrast that brightens every bite.
Switch up the veggies
Instead of cauliflower rice, try roasted broccoli, roasted asparagus, or roasted bell peppers. Roast with a little olive oil, salt, and pepper at 425°F for 15–20 minutes until tender and slightly caramelized—then layer them into your bowl just like the cauliflower.
Nutrition Estimate (Per Serving)
Calories: ~350–400
Fat: ~20g
Protein: ~25g
Total Carbohydrates: ~18g
Fiber: ~6g
Simple, flavorful, and flexible—this is the kind of bowl that makes healthy eating feel easy and genuinely delicious.
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