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.
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.