Teriyaki Salmon Bowls
These teriyaki salmon bowls feature bite-sized salmon pieces coated in teriyaki sauce and cooked until tender with caramelized edges. Serve over jasmine rice with spicy sesame cucumbers, edamame, avocado, and spicy mayo. Includes air fryer and oven instructions.
Servings: 4 servings
Ingredients
- 1½ pounds salmon fillets skin removed and cut into bite-sized cubes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup teriyaki sauce divided (homemade or bottled)
- 4 cups cooked jasmine rice
- 1 cup shelled edamame
- 1 whole english cucumber thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 teaspoons chili garlic sauce
- 1 pinch of coarse kosher salt
- 1 whole avocado sliced
- ¼ cup spicy mayo for serving
- 2 whole green onions sliced for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
- Add the cucumber to a medium bowl with the rice vinegar, sesame oil, chili garlic sauce, and a pinch of coarse kosher salt. Toss to combine and set aside while preparing the remaining ingredients.
- Add the salmon to a large bowl. Drizzle with olive oil and season with salt and pepper.
- Add 1/4 cup of the teriyaki sauce to the salmon and gently toss to coat. Reserve the remaining sauce for serving.
- Preheat the air fryer to 400°F.
- Arrange the salmon in a single layer in the air fryer basket. Air fry for 7-9 minutes, carefully flipping halfway through, until cooked through and lightly caramelized around the edges.
- Divide the rice between bowls. Top with the salmon, edamame, cucumbers, and avocado.
- Drizzle with the reserved teriyaki sauce and spicy mayo. Garnish with green onion and sesame seeds before serving.
Video
Notes
- Salmon: Cut the salmon into approximately 1-inch cubes so the pieces cook evenly.
- Teriyaki sauce: Thicker sauces coat the salmon better. Be aware that some bottled sauces are saltier than others.
- Air fryer: Cook in batches if needed. Overcrowding the basket can prevent the edges from caramelizing.
- Oven method: Bake the salmon at 425°F for 10-12 minutes, flipping halfway through.
- Spice level: Use 1 teaspoon of chili garlic sauce for milder cucumbers or 2 teaspoons for more heat.
- Leftovers: Refrigerate the salmon, rice, and cold toppings separately for up to 3 days. Reheat the salmon and rice before assembling.
Nutrition
Serving: 1bowl | Calories: 612kcal | Carbohydrates: 57g | Protein: 44g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 1933mg | Potassium: 1155mg | Fiber: 3g | Sugar: 7g | Vitamin A: 84IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 4mg