Photo of Salmon teriyaki rice bowl by WW

Salmon teriyaki rice bowl

Points® value
Total Time
50 min
10 min
10 min
Grab a bowl, fill it with grains, veggies, protein, and herbs or spices, and you’ve got yourself the perfect midweek meal


Salmon, raw

450 g, chopped into large chunks

Teriyaki Sauce

2 tablespoon(s), level

Root Ginger

2 inch slice(s), peeled, half grated and half juilenned


2 clove(s), finely sliced

Sesame Oil

1 teaspoon(s)

Chilli, green or red

1 individual, finely sliced

Soy Sauce

2 tablespoon(s)

Broccoli, raw

200 g, Tenderstem

Pak Choi

400 g, 200g pak choi and 200g choi sum

Calorie controlled cooking spray

4 spray(s)

Brown rice, microwaveable

2 pouch(es)

Sesame Seeds

1 tablespoon(s), toasted

Coriander, fresh

1 tablespoon(s), rougly chopped


  1. Put the salmon in a shallow dish with the teriyaki marinade, grated ginger and half the garlic. Cover and marinate in the fridge for at least 30 minutes.
  2. Heat the oil in a large wok or frying pan over a medium-high heat. Stir-fry the remaining ginger and garlic with the chilli for 1-2 minutes, then add the broccoli and soy sauce and stir-fry for 3-4 minutes. Add the pak choi and choi sum and stir-fry for 2 minutes until just wilted.
  3. Meanwhile, heat a nonstick griddle pan over a high heat and mist with cooking spray. Griddle the salmon for 5 minutes, turning once, until cooked through.
  4. Cook the rice to pack instructions and divide between bowls. Top with the greens and salmon and serve garnished with the sesame seeds and coriander.


You could swap the rice for cauliflower rice.