Quick Teriyaki Salmon Bowl (Print Format)
Air-fried teriyaki salmon lands on a bed of rice and gets piled high with crisp cucumber, creamy avocado, sweet mango, and tender edamame. Fast, nourishing, and bursting with flavor, it’s dinner in a flash.
# Ingredients:
→ Main Components
01 -
2 large, ripe mangos, diced
02 -
5 pieces of salmon (4-6 ounces each)
03 -
2 avocados, peeled and cut into bite-sized chunks
04 -
1 1/2 cups edamame, shelled
05 -
A big handful (1/2 cup) of chopped cilantro
06 -
1 long English cucumber, sliced into rounds
07 -
6 sliced green onions
08 -
2 cups of uncooked jasmine rice
→ Teriyaki Sauce
09 -
1 tbsp sesame oil
10 -
1/2 cup soy sauce (low-sodium)
11 -
1 tbsp honey
12 -
1/4 cup plus 1 tbsp light brown sugar
13 -
2 tbsp rice vinegar
14 -
3/4 tsp ground ginger
15 -
1 minced garlic clove
16 -
1/4 tsp crushed red pepper flakes (optional for heat)
17 -
2 tsp cornstarch mixed with 2 tsp water
→ Optional Toppings
18 -
Sriracha mayo for drizzling
# Steps:
01 -
Mix everything for the sauce in a saucepan on medium heat. Stir until it boils and thickens, which takes about a minute. Let it cool completely afterward.
02 -
Take a quarter cup of the cooled teriyaki sauce and pour it over the salmon. Let it soak for at least 20 minutes or as long as overnight.
03 -
Prepare the rice by following the instructions on the package.
04 -
Set your air fryer to 400ºF and cook for 5-7 minutes, or until done. You can also bake or grill if you'd like—tips are in the notes.
05 -
Layer rice in the bottom of each bowl. Add the salmon, mango chunks, cucumber slices, edamame, and avocado cubes. Finish with a drizzle of sauce, some optional sriracha mayo, and sprinkle with cilantro and green onions.
# Tips:
01 -
Salmon can be cooked in multiple ways
02 -
You can prepare the teriyaki sauce ahead of time
03 -
Feel free to swap in your favorite veggies