4 (4 to 6 oz) salmon filets
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup teriyaki sauce, plus more as needed
3 cups cooked jasmine rice
Sriracha or other hot sauce (optional)
2 cups shelled edamame, prepared according to package directions, warm
1 avocado, peeled and diced, or more to taste
Step 1: Preheat the oven to 450 degrees. Line a rimmed baking sheet with foil and lightly grease the pan.
Step 2: Season salmon with salt and pepper and spread 1 tablespoon teriyaki sauce over each fillet. Set salmon on the prepared baking sheet.
Step 3: Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes, or to your preferred doneness.
Step 4: Meanwhile prepare rice and edamame according to package directions; keep warm.
Step 5: Divide rice among bowls and top with edamame. Flake 1 piece of salmon on top and add avocado.
Step 6: Drizzle 1 to 2 tablespoons of remaining teriyaki sauce over each bowl and drizzle with hot sauce.
