These vibrant salmon bowls are packed with fresh flavor and come together in just 30 minutes! A beautifully glazed teriyaki salmon fillet is air-fried (or baked/grilled) and served over warm jasmine rice, topped with avocado, mango, cucumber, edamame, green onions, and cilantro. It’s a healthy and satisfying meal that’s quick enough for a weeknight but delicious enough to impress.
Why You’ll Love This Recipe:
- Fast & Easy – Ready in half an hour, making it ideal for busy evenings.
- Nutritious & Balanced – Packed with lean protein and fresh vegetables for a meal that’s both filling and energizing.
- Incredible Flavor – The crispy, caramelized teriyaki salmon pairs perfectly with the cool, fresh toppings and fluffy rice.
Ingredients for Salmon Bowls
- Salmon – Fresh fillets, skin-on or skinless, work great.
- Teriyaki Sauce – Homemade or store-bought.
- Jasmine Rice – Cooked according to package instructions.
- Toppings:
- Avocado (sliced or diced)
- Cucumber (thinly sliced)
- Mango (diced)
- Shelled edamame
- Green onions (sliced)
- Fresh cilantro (chopped)
- Optional Garnish: Sriracha mayo drizzle or extra teriyaki sauce
Homemade Teriyaki Sauce
In a small saucepan over medium heat, combine all teriyaki sauce ingredients. Stir continuously and bring to a boil. Simmer for about a minute, until it thickens slightly and coats the back of a spoon. Remove from heat and let cool. You can make this sauce ahead and store it in the fridge for several days.
Step-by-Step Instructions
1. Marinate the Salmon
Pour ¼ cup of the cooled teriyaki sauce over your raw salmon fillets and let them marinate for at least 20 minutes—or overnight in the refrigerator.
2. Cook the Rice
While the salmon marinates, cook jasmine rice as directed on the package.
3. Air Fry the Salmon (preferred method)
Preheat the air fryer to 400°F. Lightly coat the basket with non-stick spray, then add the marinated salmon. Air fry for 5–7 minutes, until the salmon is cooked through and flakes easily with a fork (internal temp 125–135°F).
Assemble the Bowls
- Divide cooked rice into bowls.
- Top each with a piece of teriyaki-glazed salmon.
- Add toppings: avocado, mango, cucumber, edamame, green onions, and cilantro.
- Finish with a drizzle of teriyaki sauce and sriracha mayo for extra flavor.
Make Ahead Tips
- Teriyaki Sauce: Can be prepared days in advance and stored in the fridge.
- Marinate Ahead: Salmon can marinate up to a full day before cooking.
- Prep Toppings: Slice all vegetables and store them in airtight containers to save time on the day of serving.
Recipe Variations
- Oven-Baked Salmon: Preheat to 400°F. Place salmon on a lined sheet and bake for 7–9 minutes.
- Grilled Salmon: Place marinated salmon skin-side down on a medium-heat grill. Cook for 6 minutes, flip, and grill for another 3–4 minutes until it reaches 145°F.
- Low-Carb Option: Swap rice for cauliflower rice.
- Vegetarian Version: Substitute crispy air-fried tofu tossed in teriyaki sauce.
- Add More Veggies: Include steamed broccolini, sautéed bell peppers, or zucchini for extra texture and nutrients.
Salmon Bowls
These vibrant salmon bowls are packed with fresh flavor and come together in just 30 minutes!
Ingredients
For the Salmon Bowls
- 5 salmon fillets (4–6 oz each)
- 2 cups uncooked jasmine rice (or substitute with sushi rice, white rice, brown rice, or coconut rice)
- 1½ cups shelled edamame
- 1 English cucumber, thinly sliced
- 6 green onions, chopped
- 2 ripe mangos, peeled and diced
- 2 avocados, peeled, pitted, and cubed
- ½ cup chopped cilantro
- Sriracha mayo, for topping (optional – see Notes)
For the Homemade Teriyaki Sauce
- ½ cup low-sodium soy sauce (use gluten-free if needed)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- ¼ cup + 1 tbsp light brown sugar
- 1 tbsp honey
- ¾ tsp ground ginger
- 1 garlic clove, finely minced
- ¼ tsp crushed red pepper flakes
- 2 tsp cornstarch + 2 tsp water (for slurry)
Instructions
- In a small saucepan over medium heat, whisk together all sauce ingredients except the cornstarch slurry.
- Bring to a gentle boil, stirring constantly. Stir in the cornstarch slurry and continue to cook for another minute, until the sauce thickens enough to coat the back of a spoon. Let it cool. (Can be made ahead and stored in the fridge.)
- Pour ¼ cup of the prepared teriyaki sauce over the raw salmon fillets. Let them marinate for at least 20 minutes, or cover and refrigerate overnight for deeper flavor.
- Prepare rice according to the package instructions. Keep warm.
- Preheat air fryer to 400°F.
- Spray the basket with non-stick spray and place salmon inside.
- Cook for 5–7 minutes, or until the fish flakes easily with a fork and reaches an internal temp of 125–135°F.
- Spoon rice into serving bowls. Top each with a cooked salmon fillet, avocado cubes, mango chunks, cucumber slices, edamame, and chopped green onions.
- Drizzle with additional teriyaki sauce and sriracha mayo. Finish with a sprinkle of fresh cilantro.
Notes
- Sriracha Mayo:
Whisk together ¼ cup mayonnaise with 1½ tablespoons sriracha. Kewpie Japanese mayo works great for an extra-rich flavor. - Oven Method:
Preheat to 400°F. Place marinated salmon on a lined baking sheet and bake for 7–9 minutes, or until just cooked through. - Grill Method:
Grill whole fillets skin-side down over medium heat with the lid closed for 6 minutes. Flip and cook flesh-side down for 3–4 more minutes, or until internal temperature hits 145°F.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 873Total Fat 46gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 34gCholesterol 144mgSodium 1093mgCarbohydrates 58gFiber 10gSugar 26gProtein 59g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
