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Teriyaki Salmon Bowls

A delightful blend of tender salmon, perfectly cooked rice, and colorful vegetables that create a satisfying and nutritious meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1 lb Salmon fillet Look for bright color and clean smell.
  • 1 Tablespoon Olive Oil For seasoning the salmon.
  • 1/2 teaspoon freshly ground Black Pepper To taste.
  • 1 Tablespoon Soy Sauce Enhances flavor.
  • 1/2 Tablespoon Honey Adds sweetness.
  • 1/2 teaspoon Garlic Powder For seasoning.
  • 1/2 cup homemade Honey Teriyaki Sauce Can also use store-bought.
For the Bowls
  • 2 cups cooked Rice Use jasmine or short-grain rice for best results.
  • 1 medium Broccoli head; cut into florets and steamed Maintains vibrant color.
  • 1 large Carrot; shredded For added crunch.
  • 1 ripe Avocado; cut into slices or diced Adds creaminess.
  • 1 Green Onion (Scallion); sliced Green Onion For garnish.
  • to taste sesame seeds for garnishing Adds flavor and texture.

Method
 

Preparation
  1. Prepare the homemade Honey Teriyaki Sauce by combining soy sauce, honey, minced garlic, and other preferred seasonings over low heat until well blended and slightly thickened.
  2. Cook the rice using a rice cooker or by boiling in a pot according to package instructions.
Cooking Salmon
  1. Preheat your air fryer according to the device's instructions.
  2. Season the salmon fillet with olive oil, black pepper, soy sauce, honey, and garlic powder.
  3. Place the salmon in the air fryer and cook for 10-12 minutes or until it flakes easily with a fork.
Cooking Vegetables
  1. Cut the broccoli into florets and steam them for 5-6 minutes.
  2. Shred the carrot while the broccoli is steaming.
Assembly
  1. In four serving bowls, divide the cooked rice equally.
  2. Place an air-fried portion of salmon on top of the rice in each bowl.
  3. Layer the broccoli, shredded carrots, and desired vegetables around the salmon.
  4. Slice the avocado and divide it among the bowls.
  5. Finish each bowl with a sprinkle of sesame seeds and sliced green onions.

Notes

Feel free to customize your bowls with additional vegetables or toppings like pickled ginger or lime wedges. Store leftovers in separate airtight containers.