Creamy avocado, tangy pickled radishes, and a sweet teriyaki salmon glaze come together in this 6 Ingredient Teriyaki Salmon Rice Bowl with Avocado and Pickled Radish for a satisfying and delicious dinner that is ready with minimal effort. I even got the kids involved in the prep – find out how below.
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And Now For the Teriyaki Salmon Rice Bowl with Avocado and Pickled Radish.
I just LOVED how easily this came together.
We have our house on the market right now so dinner prep has to be quick, easy and minimal just in case I get a call for a showing. This Teriyaki Salmon Rice Bowl with Avocado and Pickled Radish made little to no mess – I had one chopping board, a baking tray and the instant pot for the rice.
The kids loved putting together their own bowls and they ate the whole dang lot which is the ultimate compliment in my books. Plus I had everything on hand which made it just perfect.
How Do I Get The Kids Involved?
I was even able to get the kids involved, which always makes it more likely that they will gobble up whatever food you are offering. After the first 10 minutes in the oven, you take the salmon out and brush it liberally with the teriyaki sauce. I set the kids up with their little brushes and let them go to town, which they thought was absolutely fantastic.
Just be careful as the baking tray will be hot. Mine have been in the kitchen long enough to know not to touch, but make sure yours know the drill, or simply transfer the partially cooked fish to another baking tray for this part.
You can also get the kids to:
- add the rice vinegar to the sliced radishes and give it a quick stir;
- slice the avocado once you have taken the skin off. Because it’s so soft they won’t need a sharp knife for this part;
- assemble their own bowls.
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Creamy avocado, tangy pickled radishes, and a sweet teriyaki salmon glaze come together in this 6 Ingredient Teriyaki Salmon Rice Bowl with Avocado and Pickled Radish for a satisfying and delicious dinner that comes together with minimal effort.
- 1/2 cup (about 4 or 5) radishes thinly sliced
- 6 tsp seasoned rice vinegar divided
- 1 lb salmon cut into 4 4 ounce fillets
- 1/4 cup teriyaki sauce
- 4 cups cooked rice
- 2 avocados peeled, pitted, and thinly sliced
- salt and pepper to taste
Preheat the oven to 400F
In a small mixing bowl, stir together the radishes and 2 teaspoons of rice vinegar. Season lightly with salt. Let sit, stirring a few times, for at least 20 minutes.
Meanwhile, arrange the salmon fillets on a baking sheet. Season liberally with salt and pepper. Bake for 10 to 12 minutes, until opaque. Remove from the oven and brush thoroughly with the teriyaki sauce. Return to the oven and cook for an additional 5 to 6 minutes, until cooked through.
Divide the rice evenly among four bowls. Drizzle each with 1 teaspoon of the remaining rice vinegar, and season with salt. Top with one-quarter of the avocado and one-quarter of the pickled radishes.
Using a fork, flake the salmon fillets one at a time, transferring the salmon from each fillet to one of the prepared rice bowls, and serve.
MAKE IT EASIER: Want perfect, thin radish slices? It’s easy if you have the right tools. A mandoline is a cutting tool that makes quick work of slicing the radishes extra thin.