Name: Teriyaki Salmon Rice Bowl
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 5
Cuisine: Japanese
Ingredients: 2 cups uncooked jasmine rice; 5 fillets of salmon (each about 4-6 oz); 2 ripe avocados, pitted and diced; 1 1/2 cups shelled edamame beans; 2 mangos, peeled and cut into chunks; 6 green onions, finely chopped; A large handful of fresh cilantro, minced (roughly 1/2 cup); 1 English cucumber, thinly sliced; 1/2 cup soy sauce (use a low-sodium version); 1/4 cup and 1 tablespoon of light brown sugar; 2 teaspoons cornstarch dissolved in 2 teaspoons water; 1 tablespoon honey; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 clove of garlic, finely minced; 3/4 teaspoon ground ginger powder; A pinch (1/4 tsp) of crushed red pepper flakes; 1.5 tablespoons of Sriracha hot sauce; 1/4 cup mayo

Experience the perfect harmony of flavors with these vibrant teriyaki salmon rice bowls. Succulent salmon fillets, glazed with a homemade teriyaki sauce, rest on a bed of fluffy rice alongside fresh vegetables and fruits to create a nourishing, restaurant-quality meal right in your kitchen.

This recipe emerged from countless evenings perfecting the balance between convenience and flavor. The contrast of textures - from the crispy-edged salmon to buttery avocado - creates an irresistible combination that appeals to even selective eaters.

Key Ingredients

Salmon fillets: Select pieces that are firm and bright with a mild oceanic aroma
Sushi rice: Creates the perfect foundation with its subtle sweetness and sticky texture
Fresh avocado: Choose slightly firm fruits that yield to gentle pressure
Fresh mango: Pick fruit that's fragrant and gives slightly when pressed
Mini cucumbers: Adds refreshing crunch without watering down the bowl
Shelled edamame: Provides protein and bright color contrast
Fresh herbs: Cilantro and scallions for brightness

Preparation Method

Teriyaki Sauce:: Combine quality soy sauce, mirin, brown sugar, and ginger in a pan. Simmer gently, stirring until the sauce thickens to coat a spoon.
Rice Base:: Thoroughly rinse rice until water runs clear. Cook according to package directions for optimal texture.
Salmon Technique:: Cook marinated fillets until edges caramelize while maintaining a moist center.

Building Your Bowl

Base Layer:: Start with hot steamed rice, then position glazed salmon as the centerpiece. Arrange fresh components in sections around the bowl.
Finishing:: Add extra teriyaki sauce and garnish with fresh herbs.

Traditional Japanese cooking emphasizes the importance of fresh ingredients and proper preparation. These principles guide the creation of these nourishing bowls, ensuring each component contributes to the overall harmony of flavors.

Serving Suggestions

Enhance your meal with traditional accompaniments like miso soup or pickled ginger. A cup of green tea provides the perfect counterpoint to the rich teriyaki glaze, cleansing the palate between bites.

Recipe Adaptations

Customize your bowl by substituting different grains or trying cauliflower rice. Seasonal adaptations might include grilled pineapple in place of mango or roasted sweet potatoes for extra heartiness.

Storage Guidelines

Store components separately in sealed containers. Salmon remains fresh for three days when properly refrigerated. The teriyaki sauce keeps for one week. Reheat salmon gently to maintain its moisture.

This bowl represents the perfect balance of traditional technique and modern convenience. Each element works in harmony to create a satisfying meal that's both nourishing and delicious.

Best Salmon Bowls Recipe | quickierecipe.com

Frequently Asked Questions

→ Can these bowls be prepped ahead of time?: Absolutely! You can make the rice and salmon in advance and keep the toppings separate. Just cut the avocado right before serving.
→ What if I don’t own an air fryer?: No problem! Cook the salmon in the oven at 400°F for around 7-9 minutes or grill it following the instructions.
→ How can I make this low in carbs?: Swap out the jasmine rice for cauliflower rice to make it lighter and low-carb.
→ Is there a vegetarian swap for this recipe?: You bet! Replace salmon with crispy air-fried tofu tossed in the teriyaki glaze for a plant-based twist.
→ How long can I store the teriyaki sauce?: You can make the teriyaki sauce ahead and keep it chilled in the fridge for a few days.

Teriyaki Salmon Rice Bowl

Healthy and bright, these bowls feature air-fried teriyaki salmon on rice with fresh mango, cucumber, avocado, edamame, and herbs.

Prep Time

25 Minutes

Cook Time

8 Minutes

Total Time

33 Minutes

By: Sandra

Category: Weeknight Dinners

Difficulty: Intermediate

Cuisine: Japanese

Yield: 5 Servings

Dietary: Dairy-Free

Ingredients

→ Bowl Base

01 2 cups uncooked jasmine rice

02 5 fillets of salmon (each about 4-6 oz)

→ Toppings

03 2 ripe avocados, pitted and diced

04 1 1/2 cups shelled edamame beans

05 2 mangos, peeled and cut into chunks

06 6 green onions, finely chopped

07 A large handful of fresh cilantro, minced (roughly 1/2 cup)

08 1 English cucumber, thinly sliced

→ Teriyaki Sauce

09 1/2 cup soy sauce (use a low-sodium version)

10 1/4 cup and 1 tablespoon of light brown sugar

11 2 teaspoons cornstarch dissolved in 2 teaspoons water

12 1 tablespoon honey

13 2 tablespoons rice vinegar

14 1 tablespoon sesame oil

15 1 clove of garlic, finely minced

16 3/4 teaspoon ground ginger powder

17 A pinch (1/4 tsp) of crushed red pepper flakes

→ Optional Sriracha Mayo

18 1.5 tablespoons of Sriracha hot sauce

19 1/4 cup mayo

Instructions

Step 01

Put all the sauce ingredients into a small pot on medium heat. Stir constantly as it comes to a boil. Let it cook for about a minute until it’s thick enough to coat the back of a spoon. Let it cool completely before using.

Step 02

Set aside 1/4 cup of the teriyaki sauce and pour it over the salmon fillets. Let them soak in the marinade for anywhere between 20 minutes to overnight.

Step 03

Prepare the rice following whatever’s written on the package.

Step 04

In an air fryer, cook the salmon at 400°F for 5-7 minutes until done. (If using an oven or grill, check the notes for adjusted times.)

Step 05

Evenly divide the rice into serving bowls. Layer each bowl with the salmon, mango chunks, edamame, cucumber slices, and avocado pieces.

Step 06

Drizzle remaining teriyaki sauce and, if you want, some Sriracha mayo over the bowls. Sprinkle chopped green onions and cilantro on top as a garnish.

Notes

You can prepare the teriyaki sauce in advance and store it for a couple of days.

For a low-carb bowl, swap the jasmine rice with cauliflower rice.

For a vegetarian dish, replace the salmon with tofu.

Be sure to use gluten-free soy sauce if you need a gluten-free meal.

Tools You'll Need

Air fryer (or use a grill/oven instead)

A small pot for the sauce

A rice cooker or stovetop pot for the rice

Some mixing bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Includes fish (salmon).
Soy is found in soy sauce and edamame.
Contains gluten unless a gluten-free soy sauce is used.
Eggs are included if Sriracha mayo is added.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 758
Total Fat: 25 g
Total Carbohydrate: 88 g
Protein: 46 g

Easy Teriyaki Salmon Bowls