Teriyaki Salmon Bowls (Printable Version)
# What You'll Need:
→ Main Components
01 -
5 salmon fillets (4-6 oz each)
02 -
2 cups dry jasmine rice
→ Fresh Toppings
03 -
1 1/2 cups shelled edamame
04 -
1 English cucumber, sliced
05 -
6 green onions, chopped
06 -
2 mangos, peeled and cubed
07 -
2 avocados, peeled, seeded and cubed
08 -
1/2 cup fresh cilantro, chopped
→ Teriyaki Sauce
09 -
120 ml low-sodium soy sauce
10 -
2 tablespoons rice vinegar
11 -
1 tablespoon sesame oil
12 -
5 tablespoons light brown sugar
13 -
1 tablespoon honey
14 -
3/4 teaspoon ground ginger
15 -
1 clove garlic, minced
16 -
2 teaspoons cornstarch mixed with 2 teaspoons water
17 -
1/4 teaspoon crushed red pepper flakes
→ Optional Toppings
18 -
Sriracha mayo (1/4 cup mayonnaise mixed with 1.5 tablespoons Sriracha)
# How to Make It:
01 -
Combine all sauce ingredients in a small saucepan over medium heat. Bring to a boil, stirring constantly, and continue boiling for about 1 minute until thickened enough to coat the back of a spoon. Remove from heat and allow to cool.
02 -
Pour 1/4 cup of the prepared teriyaki sauce over the raw salmon fillets and set aside to marinate for at least 20 minutes, or up to overnight in the refrigerator.
03 -
Prepare jasmine rice according to package instructions until fluffy and tender.
04 -
Preheat air fryer to 200°C (400°F). Lightly spray the basket with non-stick spray and place marinated salmon fillets inside. Air fry for 5-7 minutes, until salmon flakes easily with a fork or reaches an internal temperature of 52-57°C (125-135°F).
05 -
Divide cooked rice among 5 serving bowls. Top each bowl with a teriyaki salmon fillet, then arrange portions of avocado, edamame, mango cubes, and cucumber slices around the salmon.
06 -
Drizzle remaining teriyaki sauce and optional sriracha mayo over each bowl. Garnish with chopped green onions and fresh cilantro before serving.
# Handy Tips:
01 -
For baked salmon alternative, preheat oven to 200°C (400°F) and bake salmon on a lined baking sheet for 7-9 minutes until just cooked through.
02 -
For grilled salmon, place skin side down on a well-oiled grill over medium heat with lid closed for about 6 minutes, then flip and cook for 3-4 minutes more until internal temperature reaches 63°C (145°F).
03 -
The teriyaki sauce can be made several days in advance and stored in the refrigerator.
04 -
For best flavor, use Kewpie Japanese mayonnaise when making the sriracha mayo.