Skip to main content
Veetee Recipe

Teriyaki Salmon Rice Bowl

Medium2 Servings
A delicious recipe for your Salmon that goes perfectly with VeeTee Rice. Give this Japenese inspired meal a go and create a tasty meal for two.

What you need to get


  • 1 tray VeeTee Wholegrain Brown & Quinoa Rice

  • 3 tbsp teriyaki sauce

  • 1 tbsp sweet chilli sauce

  • ½ tsp white wine vinegar

  • 1 garlic clove, crushed

  • 2 salmon fillets

  • 2 tsp sesame seeds

  • 2 spring onions, chopped

  • 10g coriander, finely chopped

  • juice and zest of 1 lime

  • optional: sugar snap peas, steamed

  • 1 small pak choi, halved and steamed

What you need to do


  1. Preheat the oven to 180°C / 350°F / Gas mark 4.

  2. Mix the teriyaki, sweet chilli sauce, vinegar, garlic, lime zest and juice in a bowl. Add the salmon fillets and coat well in the sauce.

  3. Put the salmon fillets, skin side up, on a baking tray and place in oven. Cook for 10 minutes, basting with the sauce occasionally.

  4. Remove salmon from the oven and turn fillets over. Sprinkle with sesame seeds. Return to oven and cook for a further 5 minutes, until the seeds are toasted and the salmon is firm in the middle.

  5. Meanwhile, heat VeeTee Wholegrain Brown Rice & Quinoa according to pack instructions then divide between two bowls.

  6. Remove salmon from the oven, and place on top of the rice and quinoa along with the spring onions and coriander. Spoon over any excess marinade.

  7. Serve with lime wedges, soy sauce, sugar snap peas and pak choi, if using.



We want to hear what you think!

recipe featured thumbnail

This site uses Akismet to reduce spam. Learn how your comment data is processed.

No comments

Teriyaki Salmon Rice Bowl

Teriyaki Salmon Rice Bowl A delicious recipe for your Salmon that goes perfectly with VeeTee Rice. Give this Japenese inspired meal a go and create a tasty meal for two.

What you need to get


  • 1 tray VeeTee Wholegrain Brown & Quinoa Rice

  • 3 tbsp teriyaki sauce

  • 1 tbsp sweet chilli sauce

  • ½ tsp white wine vinegar

  • 1 garlic clove, crushed

  • 2 salmon fillets

  • 2 tsp sesame seeds

  • 2 spring onions, chopped

  • 10g coriander, finely chopped

  • juice and zest of 1 lime

  • optional: sugar snap peas, steamed

  • 1 small pak choi, halved and steamed

What you need to do


  1. Preheat the oven to 180°C / 350°F / Gas mark 4.

  2. Mix the teriyaki, sweet chilli sauce, vinegar, garlic, lime zest and juice in a bowl. Add the salmon fillets and coat well in the sauce.

  3. Put the salmon fillets, skin side up, on a baking tray and place in oven. Cook for 10 minutes, basting with the sauce occasionally.

  4. Remove salmon from the oven and turn fillets over. Sprinkle with sesame seeds. Return to oven and cook for a further 5 minutes, until the seeds are toasted and the salmon is firm in the middle.

  5. Meanwhile, heat VeeTee Wholegrain Brown Rice & Quinoa according to pack instructions then divide between two bowls.

  6. Remove salmon from the oven, and place on top of the rice and quinoa along with the spring onions and coriander. Spoon over any excess marinade.

  7. Serve with lime wedges, soy sauce, sugar snap peas and pak choi, if using.