Grilled Salmon Teriyaki Buddha Bowls

When I made this for the first time my husband said to me “If this was served at a restaurant I would go back there just for this bowl again and again.” With all of these delicious Asian and Japanese umami flavors and textures, I reckon I’d be gracing the restaurant weekly! Thankfully, you don’t need to go to a restaurant because I want to empower YOU to make these delicious bowls. As an Aussie Chef living in Hong Kong for the past sixteen years, I’ve always felt inspired to create various versions of buddha bowls. This one wins hands down! The reason why it’s such a winner is because of my homemade Teriyaki Sauce & Marinade!

Grilled Salmon Teriyaki Buddha Bowls mise en place/ food prep
Lightly sautéing and wilting the greens

Two things you will notice about this dish that’s a little different from most of my other recipes. One is that it has grain in the form of rice, which I recommend sticking to just ½ a Cup. If you want to go the extra mile and turn your rice into resistance starch III you can do so by cooking your rice ahead of time, completely cooling it then warming it back up again. This changes the molecular structure of the rice making it much more digestible and food for our good gut buddies. It’s super cool science that transforms the rice into more of a slow-release gut-healthy fiber in the body than a fast-release carbohydrate. I prefer to use organic white rice with resistance starch III, but you can use brown, or whatever you prefer. Once in a while, I like to have some rice whether on a sushi date or at home – nothing is ever completely off the table when you thrive!

Grilled Salmon Teriyaki Buddha Bowls all plated up and ready to serve!

The second thing that is different is that in this dish I am using 2 tablespoons of a sweetener, organic yacon syrup. This is a Fructooligosaccharide (FOS) and is a prebiotic that actually helps to feed our good gut buddies. It’s considerably less sweet than sugar, honey and maple syrup approx <30-50%. With such a small amount used (2 Tbsps) and given that it is a FOS I am fine with it. If you prefer to keep it sugar-free you can opt for Lakanto flavoured maple syrup that is keto, or whatever liquid sweetener you have on hand, or prefer. Enjoy these Buddha bowls loaded with the 5 to thrive including omega-3 essential fatty acids such as DHA and EPA for a brain boost! Pure comfort in the winter and absolutely vibrant and delightful in the summer – We love them year round!

Grilled Salmon Teriyaki Buddha Bowls

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Recipe by Priscilla Soligo Course: Uncategorized


Prep time


Cooking time




  • 450g 2 Salmon Fillets, boneless, skinless

  • 100g 1 Small Broccoli Head, broken into small florets

  • 75g 1 Small Carrot, peeled, julienned

  • 75g ½ Avocado, thinly sliced

  • 45g 1½ Cup Kale Leaves

  • 30g 1 Cup Spinach

  • 30g 1 Cup Mixed Salad Leafy Greens

  • 15g 1 Tbsp Extra Virgin Olive Oil

  • 1 x Recipe Teriyaki Sauce & Marinade (you will need ½ cup of sauce for this recipe)
    1 Cup Cooked Rice (½ Cup for each person)
    Optional Garnish:
  • 10g 1 Tbsp Black Sesame seeds

  • 1 Thinly chopped nori sheet. We chop up my Crispy Salted Nori Chips, which we always have on hand.

  • Lemon wedges


  • Preheat the BBQ/ grill on medium high. If using the oven, preheat the oven 180C/356F.
  • On a grill tray, or baking tray if using the oven line it with baking paper and place the salmon on top. Coat with ½ of the teriyaki sauce. Reserve the other ½ of the teriyaki sauce for drizzling once plated.
  • For BBQ/ Grill: BBQ the salmon on the tray for approx. 12 minutes or until done (temps vary.)
    For Oven: Bake the salmon at 180C/ 356F for approx. 20 minutes, or until done (temps vary.)
  • Meanwhile, on the stove on a low heat in a large pan, heat up the olive oil. Add in (separated from each other in the pan) the carrot and broccoli and sauté for 2-3 minutes. Set aside.
  • Next, add in the kale and spinach, turn off the heat and put the lid on to allow to wilt down for 1 minute. Remove pan from the heat and also remove the lid. Sprinkle with a pinch of unrefined salt. Set aside.
  • Check on the salmon and when done transfer the tray onto a chopping board. Chop the salmon into cubes on the tray. Be careful, as the tray is hot!
  • Assembly: To serve, prepare two medium size open bowls. Add the salad greens on the bottom with some showing on the side of the bowl. Arrange the cooked rice, veggies, salmon, avocado, and nori inside the bowl separated to see the different components and colour. Finally, drizzle with the reserved teriyaki sauce, sprinkle with black sesame seeds and place a lemon wedge in each bowl by the salmon.


  • Storage: Once assembled this bowl is best served immediately. Salmon and rice can be made ahead of time and warmed back up. For the rice this produces resistance starch III, which feeds our good gut buddies and makes the rice more digestible!

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