0 P8 A7028 Salmon And Teriyaki Stevia Avocado

Salmon Teriyaki Rice Bowl with Avocado and Edamame

This mouth-watering Salmon Teriyaki Rice Bowl is a super simple meal idea! Finished with some Avocado, Broccoli and Edamame beans, this bowl is full of goodness. The Teriyaki sauce, is made with the stevia sweetener Truvia, so it has fewer calories, but will leave you coming back for more.

Serving size

2 15 minutes 15 minutes




  • 1 tbsp. Garlic finely chopped

  • 1 tbsp. Ginger finely chopped

  • 1 tbsp. Truvia

  • 1 Red Chilli finely chopped

  • 1 Lime (juice of)

  • 2 tbsp. Soy sauce

  • 1 12 tbsp. Honey

  • 2 Salmon steaks

  • 120g Edamame beans

  • 160g Tenderstem brocoli

  • 1 Avocado Sliced

  • 1 Tsps. sesame seeds

  • 2 Spring onions

  • 250g Cooked rice


  • 1.

    To make the teriyaki sauce combine garlic, ginger, Truvia, chilli, soy, honey and the juice of the lime.

  • 2.

    Preheat oven to 180oc, prepare the baking sheet with foil, and place salmon steaks skin side down onto prepared baking sheets. Spoon over teriyaki sauce. Reserving any unused sauce for drizzling over finished bowls. Cook salmon in oven for 15 minutes. Alow to cool for a few minutes. Remove and discard the skin.

  • 3.

    While salmon is cooking prepare the rice, edamame beans and tenderstem

  • 4.

    To assemble the bowls, divide the rice between the bowls. Top with the salmon steaks, arrange the tenderstem, edamame beans, sliced avocado and sliced spring onions around the salmon. Sprinkle with the sesame seeds to finish, drizzle the extra teriyaki sauce if desired.