Teriyaki Salmon Rice Bowl
Takeout teriyaki, minus the sugar crash and the delivery fee.
Takeout-Reboot Lore
Sticky-sweet teriyaki salmon over rice with something green — the takeout order you actually crave, rebuilt so the sauce is a glaze instead of a sugar bath. Marinate it overnight and dinner is twelve minutes after you walk in. (Adapted from your 18 Seafood Weeknight Meals list — R5.)
Portion Matrix (Cooked Teriyaki Salmon — bowl build above)
Teriyaki Salmon Rice Bowl
Tap a portion size. Watch the numbers move. That’s the whole book.
Bowl standard: salmon 4 oz/113g, rice 2 oz/57g • + Rice base: cauliflower ~15 cal / Carbe Diem ~110 cal per 2 oz • + Broccoli: ~15 cal per ½ cup
Macros: USDA FoodData Central (farmed salmon, cooked; broccoli) + label data (soy, honey, Carbe Diem) • cooked weights • teriyaki glaze included in the salmon matrix.
The Numbers Up Front
Total Cooked Yield: ~9.5 oz / 270 g salmon + bowl components
Default Portion: 1 bowl — 4 oz / 113 g salmon on the bowl standard
✂️ Trim Trim Trim
Nothing to trim on the fish. The lever is the sauce: restaurant teriyaki is loaded with sugar and oil, so a homemade glaze of soy, a single tablespoon of honey, garlic, and ginger gets the sticky-sweet lacquer for a fraction of the sugar. Cauliflower or Carbe Diem rice keeps the base light.
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📊 Before & After(per bowl)
| Calories | Protein | Fat | Carbs | |
|---|---|---|---|---|
| Takeout Teriyaki Salmon Bowl (white rice, sweet sauce) | 650 | 32g | 22g | 80g |
| ⭐ Teriyaki Salmon Rice Bowl | 330 | 33g | 13g | 16g |
| You Saved / Gained | −320 cal | +1g protein | −9g fat | −64g carbs |
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