These Pineapple Teriyaki Salmon Rice Bowls are on the menu for lunch this week, and you’re definitely going to want to keep this recipe on hand as a new go-to! Bites of salmon glazed in a teriyaki sauce made using pineapple juice, coconut aminos, sesame oil, and garlic; fresh edamame, cucumber, shallot, and pineapple; all on a base of fluffy furikake sushi rice. Prep these bowls for some extra tasty lunches during the week, or serve ‘em up fresh for an easy dinner. The flavors of this recipe are so fresh and light, perfect for spring and summer!

This salmon is not cooked in your typical teriyaki sauce. I wanted to mix things up and add a little twist to it. The pineapple juice adds sweetness and a little tanginess to the sauce, and I really wanted to use it in place of a traditional sweetener to add a different flavor and freshness to it. Made using coconut aminos, rather than soy sauce, keeps the sauce pretty low sodium but still provides a little bit of that umami flavoring. If you were to swap out the rice for cauliflower rice and skip the edamame, you’d have yourself a delicious paleo-friendly option!

While the salmon is drool-worthy, the sushi rice is actually my favorite part of this recipe. It’s so simple, yet it adds some serious flavor. The rice is mixed with white rice vinegar, a little bit of monk fruit sweetener, salt, toasted sesame seeds, and furikake seasoning (the real mvp in my eyes). The saltiness and earthiness of the furikake really elevates the rice and compliments the sweetness from the salmon glaze and pineapple in the best way. So. Dang. GOOD.

Speaking of the pineapple...does it taste like sunshine in fruit form to anyone else, or is that just me? I can’t eat pineapple without thinking sunny, tropical thoughts. Which are exactly the kinds of vibes I’m looking for as the days sloooowly begin to turn warmer and brighter here in NYC. Not quite the beach vacation I’ve been craving, but it does the trick for now. So if you’re trying to get some fruity, tropical vibes into your life too, I would highly recommend making this recipe.

Packed with protein, both from the salmon and edamame, fiber, vitamin C, healthy fats and wholesome sources of carbohydrates, this is one well rounded dish! It’s nourishing, delicious, and will keep you full for hours. Healthy, balanced, and so easy to make…this one’s a keeper.

If you do give these Pineapple Teriyaki Salmon Rice Bowls a try, be sure to comment below and/or tag me on Instagram and let me know how you like them! I really love to hear your thoughts.

Thanks for stopping by!
Take Care xx
Slim

Pineapple Teriyaki Salmon Sushi Rice Bowls

Pineapple Teriyaki Salmon Rice Bowls (Gluten Free)

Prep time: 15 minutes
Cook time: 20minutes
Total time: 35 minutes
Serves: 2 bowls

Ingredients

½ cup white rice, uncooked + water for cooking (~1 cup)
2 tbsp white rice vinegar
1 tsp monk fruit sweetener
½ tsp salt
2 tsp sesame seeds + extra for topping
1 tbsp furikake seasoning
2 salmon fillets, skin removed and chopped into bite-sized pieces
2 tbsp pineapple juice
1 tsp sesame oil
2 tbsp coconut aminos
1 tsp chopped garlic
Avocado oil or spray for cooking
1 cup edamame
½ large cucumber, sliced and quartered
1 cup chopped pineapple
½ shallot, thinly sliced
Parsley for topping

Instructions

In a small pot, bring the rice and water to a boil over high heat. Reduce to low, cover, and let simmer for 15 minutes, or until water is absorbed and rice is soft (but not mushy). While the rice is cooking, toast the sesame seeds in a skillet over medium high heat. Stirring frequently, as not to burn. Takes about 2-3 minutes. Set aside.
Once the rice is done, remove from heat and let sit covered for an additional couple minutes. Add in the white rice vinegar, monk fruit, salt, toasted sesame seeds, and furikake seasoning. Mix together until well combined. Set aside to cool.
Meanwhile, make the salmon glaze. In a small bowl, add the pineapple juice, sesame oil, coconut aminos, and chopped garlic. Whisk together until well combined.
Heat a little avocado oil in a skillet over medium-high heat. Once hot, add the salmon. Cooking for a minute. Then pour in the sauce, stirring to coat the salmon. Cook until salmon is cooked through and glaze has reduced some (around 5 minutes).
Divide the rice between two large bowls. Add the edamame, cucumber, pineapple, shallots, and salmon. Top with fresh parsley and extra sesame seeds and enjoy!