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Salmon Bowls

Teriyaki Salmon Bowls

These Teriyaki Salmon Bowls are healthy, bold, and irresistibly delicious. Flaky salmon glazed in homemade teriyaki sauce is served over fluffy jasmine rice with vibrant veggies and creamy avocado—perfect for meal prep, busy nights, or impressing dinner guests.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5 bowls
Course: Dinner, LUNCH
Cuisine: ASIAN, Japanese
Calories: 700

Ingredients
  

For the Bowl Base
  • 5 fillets salmon, skinless (4–6 oz each)
  • 2 cups dry jasmine rice
  • 1.5 cups shelled edamame, cooked
  • 1 English cucumber, thinly sliced
  • 2 ripe mangos, peeled and cubed
  • 2 ripe avocados, cubed
  • 6 green onions, finely chopped
  • 0.5 cup fresh cilantro, chopped
Optional Toppings
  • Sriracha mayo for a creamy spicy kick
  • Extra teriyaki sauce for extra glaze
For the Homemade Teriyaki Sauce
  • 0.5 cup low-sodium soy sauce or tamari
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 0.3125 cup light brown sugar
  • 1 tbsp honey
  • 0.75 tsp ground ginger
  • 1 clove garlic, minced
  • 2 tsp cornstarch + 2 tsp water (slurry)
  • 0.25 tsp crushed red pepper flakes optional

Method
 

  1. 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.
  2. 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.
  3. Prepare jasmine rice according to package directions. Use a 1:1.25 rice-to-water ratio and let rest for 10 minutes after cooking.
  4. 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.
  5. Divide cooked rice among 5 bowls. Top each with a salmon fillet, then add avocado, mango, edamame, cucumber, and any desired extras.
  6. 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.