Looking for more seafood recipes? Try this California Roll, Poke Bowl, Seared Scallops, or Kung Pao Shrimp!
Why I love this recipe:
Quick – This may be my top favorite 30-minute meal! It’s delicious, fresh, and leaves you feeling energized. Healthy – These salmon rice bowls are my favorite when I want a hearty but fresh dinner, but loaded with fresh vegetables and protein. Incredible – The air fryer gives this teriyaki salmon the perfect crispy texture on the outside, but is still so moist and flavorful. The rice and toppings compliment the salmon perfectly! This meal will become your new staple!
How to make Salmon Bowls:
Make Teriyaki Sauce: Add all sauce ingredients to a saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool (sauce may be made several days in advance). Marinate Salmon and Cook Rice: Pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight. Cook the rice according to package instructions. Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes). Preheat air fryer to 400ºF. Spray basket with non-stick spray then place salmon fillets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer). Assemble Salmon Bowls: Divide rice among the bowls then top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber. Serve: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.
Make Ahead Instructions:
To Make Ahead: The teriyaki sauce can be made several days in advance, just keep in an airtight container in the refrigerator. The salmon can marinate for 20 minutes or up to overnight, and the veggies can all be chopped ahead of time to make this dinner a breeze.
Recipe Variations:
Baked Salmon: Preheat oven to 400 degrees F. Remove salmon from the marinade, allowing any excess marinade to drip off and place on a lined baking sheet. Bake for 7-9 minutes, just until cooked through. Grilled Salmon: Leave the salmon filets whole. Remove the salmon from the marinade and place skin side down on grill over medium heat then close lid and cook for about 6 minutes. Flip the salmon flesh side down onto the well-oiled grill then cook for another 3-4 more minutes or until the salmon reaches 145 degrees F. Remove to a plate. Low Carb: Sub cauliflower rice Vegetarian: Use tofu—cook in air fryer until crisp and then toss in teriyaki sauce. More Veggies: Try adding bell pepper, steamed broccolini, and sautéed zucchini.
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