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Salmon Bowls

A delightful blend of fresh salmon, colorful vegetables, and teriyaki sauce, perfect for customizable meals or meal prep.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Salmon and Marinade
  • 5 fillets salmon fillets, 4-6oz each Choose wild-caught for best flavor.
  • 1/4 cup teriyaki sauce Reserved from the prepared sauce.
For the Rice
  • 2 cups dry jasmine rice Can substitute with other rice types.
For the Toppings
  • 1.5 cups edamame, shelled
  • 1 unit English cucumber, sliced
  • 6 stems green onions, chopped
  • 2 units mangos, peeled and cubed
  • 2 units avocados, peeled, seeded, and cubed
  • 1/2 cup chopped fresh cilantro
  • to taste Sriracha mayo for topping Optional for a spicy kick.
For the Teriyaki Sauce
  • 1/2 cup low-sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon sesame oil
  • 1/4 cup light brown sugar
  • 1 Tablespoon honey
  • 3/4 teaspoon ground ginger
  • 1 clove garlic, minced
  • 2 teaspoons cornstarch + 2 tsp water, mixed together
  • 1/4 teaspoon crushed red pepper flakes

Method
 

Preparing the Teriyaki Sauce
  1. Add all the teriyaki sauce ingredients into a small saucepan and bring to a boil over medium heat.
  2. Once boiling, reduce the heat and let it simmer for about one minute until thickened.
  3. Remove from heat and allow the sauce to cool.
Marinating the Salmon
  1. Pour 1/4 cup of the cooled teriyaki sauce over the salmon fillets until evenly coated.
  2. Let the salmon marinate for at least 20 minutes or overnight in the refrigerator.
Cooking the Rice
  1. Prepare the jasmine rice following the package instructions.
Cooking the Salmon
  1. Preheat your air fryer to 400°F (200°C).
  2. Spray the air fryer basket with non-stick spray and place the salmon fillets inside.
  3. Cook the salmon for about 5 to 7 minutes or until cooked through and flaky.
Assembling the Bowls
  1. Divide the cooked rice among serving bowls as a base.
  2. Top each bowl with a piece of crispy teriyaki salmon.
  3. Add cubed avocado, shelled edamame, sliced cucumber, and mango cubes.
  4. Drizzle leftover teriyaki sauce and Sriracha mayo over the top if desired.
  5. Garnish with chopped green onions and fresh cilantro.

Notes

Customize your salmon bowls by adding or omitting toppings as per your preference. Perfect for family dinners or meal prep.