Ingredients
Method
- In a small saucepan over medium heat, combine all sauce ingredients except the cornstarch slurry. Stir constantly until it reaches a light boil. Add slurry and cook 1–2 minutes until thickened. Let cool.
- Place salmon fillets in a shallow dish or resealable bag. Pour ¼ cup cooled teriyaki sauce over them and marinate for 20 minutes or up to overnight in the fridge.
- Prepare jasmine rice according to package directions. Use a 1:1.25 rice-to-water ratio and let rest for 10 minutes after cooking.
- Preheat air fryer to 400ºF. Oil basket lightly. Place marinated salmon fillets skin-side down and cook 5–7 minutes, or until fish flakes easily and reaches 125–135°F. Alternatively, bake at 400ºF for 12–15 minutes or grill skin-side down 6–8 minutes over medium heat.
- Divide cooked rice among 5 bowls. Top each with a salmon fillet, then add avocado, mango, edamame, cucumber, and any desired extras.
- Drizzle with extra teriyaki sauce and a zigzag of sriracha mayo. Sprinkle chopped green onions and cilantro on top. Serve immediately or store for meal prep.
Notes
For a gluten-free version, use tamari instead of soy sauce. To add crunch, consider shredded carrots or radishes. Store components separately in the fridge for up to 3 days. Reheat salmon and rice individually to preserve texture.