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Easy Teriyaki Salmon Bowls

As seen in Quick and Satisfying Dinner Solutions for Busy Weeknights.

Bring the taste of a restaurant into your kitchen with this simple yet tasty salmon bowl recipe! Juicy salmon gets a sticky homemade teriyaki glaze, served on tender rice and topped with vibrant ingredients like mango, avocado, crisp cucumber, and edamame. The optional sriracha mayo and teriyaki glaze give this dish extra punch. Best of all, it’s ready in just over 30 minutes with an air fryer, oven, or grill.
Chef with a smile, ready to cook and serve.
Created by Sandra
Fresh as of Tue, 25 Feb 2025 01:42:11 GMT
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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.
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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.

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Recipe Tips & Help

→ 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.

Preparation Time
25 Mins
Cooking Time
8 Mins
Total Time
33 Mins
Created by: Sandra

Dish Type: Weeknight Dinners

Skill Level: Medium

Style: Japanese

Makes: 5 Serves

Dietary Notes: No Dairy

What You'll Need

→ 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

Method

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.

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.

03

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

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.)

05

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

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.

Cook's Tips

  1. You can prepare the teriyaki sauce in advance and store it for a couple of days.
  2. For a low-carb bowl, swap the jasmine rice with cauliflower rice.
  3. For a vegetarian dish, replace the salmon with tofu.
  4. Be sure to use gluten-free soy sauce if you need a gluten-free meal.

Kitchen Equipment

  • 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

Allergen Guide

Check ingredients carefully for allergens. When in doubt, please consult your doctor.
  • 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 Per Serving

Values are approximate and should be used as a general guide.
  • Calories: 758
  • Fat Content: 25 g
  • Carbohydrates: 88 g
  • Protein: 46 g