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This teriyaki salmon bowl has become my weeknight dinner hero, delivering restaurant-quality flavor with minimal effort. The combination of flaky salmon, fresh vegetables, and homemade teriyaki sauce creates a balanced meal that's both nutritious and incredibly satisfying.
I first created these bowls after returning from a trip to Hawaii where I fell in love with fresh poke bowls. My family now requests these salmon bowls weekly, and guests always ask for the recipe after trying them.
Ingredients
- Salmon fillets choose wild-caught when possible for best flavor and nutrition
- Jasmine rice provides the perfect fluffy base though any rice works well
- Edamame adds plant protein and a satisfying bite
- English cucumber brings freshness and crunch
- Green onions offer a mild aromatic touch
- Mangos provide sweet tropical flavor that pairs beautifully with the savory elements
- Avocados contribute creamy texture and healthy fats
- Fresh cilantro brightens the entire dish with herbaceous notes
- Sriracha mayo delivers a creamy heat that ties everything together
- Teriyaki sauce ingredients including soy sauce, brown sugar, and sesame oil create the perfect sweet-savory balance
Step-by-Step Instructions
- Make the Teriyaki Sauce
- Combine all sauce ingredients in a small saucepan over medium heat. Bring to a gentle boil while stirring constantly. Continue to boil for about 1 minute until the sauce thickens enough to coat the back of a spoon. The cornstarch slurry is crucial here as it creates that perfect glaze consistency. Allow the sauce to cool completely before using. This can be made several days ahead and refrigerated.
- Marinate the Salmon
- Pour 1/4 cup of your homemade teriyaki sauce over the raw salmon fillets in a shallow dish. Make sure each piece is well coated. Let the salmon marinate for at least 20 minutes at room temperature or up to overnight in the refrigerator. The longer it marinates, the more flavor it absorbs.
- Cook the Rice
- Prepare rice according to package instructions. For jasmine rice, I typically use a 1:1.5 ratio of rice to water. Rinse the rice first to remove excess starch for fluffier results. Let the rice rest covered for 10 minutes after cooking for the perfect texture.
- Cook the Salmon
- Preheat your air fryer to 400°F. Spray the basket with non-stick spray and carefully place the marinated salmon fillets inside, leaving space between each piece. Air fry for 5-7 minutes depending on thickness. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 125-135°F for medium doneness. The air fryer creates a beautiful caramelization on the outside while keeping the inside moist.
- Assemble the Bowls
- Start with a base of warm rice in each bowl. Place a piece of teriyaki salmon on top. Arrange avocado chunks, edamame, mango cubes, and cucumber slices around the salmon in separate sections for visual appeal. The contrast of colors creates a beautiful presentation.
- Garnish and Serve
- Drizzle additional teriyaki sauce and sriracha mayo over the top. Sprinkle with chopped green onions and fresh cilantro. The final drizzle of sauces and fresh herbs elevates the entire dish both visually and flavor-wise.
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The homemade teriyaki sauce is truly the star of this recipe. Store-bought options simply cannot compare to the balanced flavors of this version. I experimented with the sauce recipe for months until finding this perfect blend of sweet, savory, and umami flavors that caramelizes beautifully on the salmon.
Meal Prep Magic
These salmon bowls are perfect for meal prepping. Prepare all components separately and store in airtight containers in the refrigerator. The teriyaki sauce will keep for up to two weeks, and the cooked salmon stays good for about three days. For best results, keep the avocado separate and add it fresh just before eating to prevent browning. When ready to eat, simply warm the rice and salmon separately in the microwave for about 1 minute, then assemble your bowl with the cold toppings.
Perfect Pairings
Serve these salmon bowls with a side of miso soup for a complete Japanese-inspired meal. For drinks, a crisp Riesling or Sauvignon Blanc complements the sweet and savory flavors perfectly. If you prefer non-alcoholic options, try sparkling water with a splash of yuzu juice or a cucumber-mint infused water. For dessert, keep it light with fresh fruit like sliced pineapple or mochi ice cream to continue the Asian theme.
Ingredient Swaps
No salmon? Try using seared tuna, shrimp, or even chicken thighs marinated in the same teriyaki sauce. For a vegetarian version, extra-firm tofu works wonderfully when pressed, cubed, air fried until crisp, and then tossed in the teriyaki sauce. If mango is not in season, substitute with pineapple or peaches in summer months. Short on time? Use frozen edamame that can be quickly microwaved and cooled under running water. For the base, cauliflower rice, quinoa, or soba noodles all make excellent alternatives to traditional rice.
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Common Questions
- → Can I make the teriyaki sauce ahead of time?
Absolutely! The teriyaki sauce can be prepared several days in advance and stored in the refrigerator in an airtight container. This makes dinner preparation even quicker when you're ready to assemble the bowls.
- → What are the best cooking methods for the salmon?
The recipe recommends three methods: air fryer (5-7 minutes at 400°F), oven (7-9 minutes at 400°F), or grill (about 10 minutes total). The air fryer method tends to be quickest while achieving a nice exterior.
- → How can I make this dish low-carb?
To make a low-carb version, simply substitute cauliflower rice for the jasmine rice. Prepare the cauliflower rice according to your preferred method and use it as the base for your salmon bowl.
- → Is there a vegetarian alternative to this dish?
Yes! You can substitute the salmon with tofu. For best results, cook the tofu in an air fryer until crisp and then toss in the teriyaki sauce. This provides a protein-rich vegetarian option with similar flavors.
- → How can I make this dish gluten-free?
To make these salmon bowls gluten-free, simply use gluten-free soy sauce (tamari) in the teriyaki sauce. All other ingredients in the recipe are naturally gluten-free.
- → What other vegetables can I add to these bowls?
These bowls are extremely versatile! Try adding bell peppers, steamed broccolini, or sautéed zucchini. Other great additions include shredded carrots, radishes, snap peas, or pickled vegetables for extra crunch and flavor.