Japanese Rice Bowl with Teriyaki Marinated Salmon, Wakame & Edamame Beans

This recipe was inspired by a dish I had at my local sushi place. It’s simple and requires only a few ingredients.

The star of the show is the salmon, which is marinated in a delicious teriyaki sauce.

Teriyaki is a classic Japanese marinade that’s slightly sweet and savory and perfect for broiling or grilling fish.

They are available at most convenience stores and Asian markets.

I like to add a little chili and honey to balance the flavors and really bring out the flavor of the salmon.

Wakame seaweed is another ingredient I like to use with salmon.

This sweet and aromatic seaweed is originally from Japan and is a great source of omega-3 fatty acids.

It’s also a great garnish for sushi.

I serve it with rice to round out the dish and add some fiber.

I find that brown rice works best, but you can use any kind of rice.

This dish has quickly become one of my favorite 30-minute dinners, and I hope it inspires you to incorporate more salmon and other fatty fish into your meals.

Don’t forget to use whatever you have in the cupboard.

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Japanese Rice Bowl w. Teriyaki Marinated Salmon

Japanese Rice Bowl w. Teriyaki Marinated Salmon, Wakame & Edamame Beans
Course Main Course, Salad
Servings 2
Calories 210kcal


  • 325 g fresh salmon filets w. skin
  • 1.5 cup cooked brown rice
  • 100 g wakame seaweed
  • 1 ripe avocado in slices or cubes
  • 110 g edamame beans removed from pod
  • 1 lime

Teriyaki marinade

  • ¼ cup plain teriyaki
  • 1 tbsp agave or runny honey
  • A pinch of hot chill powder/flakes
  • 2 tbsp sesame seeds

To serve

  • Edamame beans in pod as a little snack before or during the meal – drizzle with lemon and salt before serving.
  • Teriyaki and/or soy to season
  • Lime


  • Prepare the marinade by stirring together teriyaki, honey and chili. Use a plastic bag to marinade the salmon. Place salmon in the bag and pour in marinade, let it rest in the fridge at least one hour or all day.
  • When it is time to cook dinner remove the salmon from the fridge and preheat oven to 175 °C/350 °F.  Place the salmon in a baking pan (preferable lined since teriyaki will stick and be difficult to clean) and pour over the teriyaki. Coat the salmon with the sesame seeds (you can use as many as you please) and cook it on the oven until it is slightly pink in the middle and the meat divides in flakes, around 12 min depending on size and oven.


Serve in a bowl
Add half the rice and half the edamame beans, some slices/cubes of avocado, a portion wakame seaweed and top with a pieces of salmon. Drizzle with some lime juice and season with some extra teriyaki or soya.


Calories: 210kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 153mg | Fiber: 4g | Sugar: 0.03g | Vitamin A: 1IU | Calcium: 93mg | Iron: 2mg