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Teriyaki Salmon Bowls Recipe

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4.2 from 43 reviews

Delicious and healthy Teriyaki Salmon Bowls featuring air-fried or baked salmon bites marinated in a homemade teriyaki sauce, served over fluffy rice with a medley of fresh vegetables and optional toppings like avocado and sesame seeds. This recipe balances savory, sweet, and tangy flavors with a perfect crispy salmon exterior, making it a quick and satisfying meal.

Ingredients

Teriyaki Marinade/Sauce

  • ½ cup low sodium soy sauce, or tamari for gluten-free
  • ⅓ cup light brown sugar
  • 2 tsp sesame oil
  • 3 Tbsp rice vinegar
  • 2 Tbsp honey
  • 2-3 garlic cloves, minced
  • 1 tsp fresh ginger, grated or minced
  • ¼-½ tsp red pepper flakes, optional
  • 3 Tbsp cold water
  • 2 tsp corn starch

Salmon Bites

  • 1 ½-2 lb center cut salmon filets, skin removed and cut into approx. 1 inch pieces

Rice Bowl Ingredients

  • 2 cups cooked rice
  • 1 cup shelled edamame
  • 2 sliced baby cucumbers
  • ½ cup shredded or julienned carrots
  • Optional ingredients: cubed avocado, sliced green onion or pickled onions, toasted sesame seeds, bang bang sauce, and more

Instructions

  1. Prepare Teriyaki Marinade: Combine all teriyaki marinade ingredients except the cold water and corn starch in a bowl. Divide the mixture in half and set one half aside for later use.
  2. Marinate Salmon: Toss the salmon pieces with the other half of the marinade to fully coat. Let it marinate for 30 minutes to 1 hour, or up to 8 hours if desired.
  3. Cook Salmon (Air Fry): Place marinated salmon bites in a single layer in the air fryer basket. Set the air fryer to 400°F and cook for 7-10 minutes. Turning or shaking halfway through is optional. Check for an internal temperature of 145°F to ensure doneness with crispy browned edges.
  4. Cook Salmon (Bake Option): Preheat oven to 400°F. Line a baking sheet with parchment paper and arrange salmon bites in a single layer. Bake 12-15 minutes or until cooked through and flaky.
  5. Make Teriyaki Sauce: Whisk corn starch and cold water until dissolved, then stir into the reserved marinade. Heat over medium in a small saucepan until thickened. If sauce gets too thick, add a splash of water to adjust consistency.
  6. Toss Salmon with Sauce: Transfer cooked salmon to a serving dish and mix it with the hot teriyaki sauce. Alternatively, you can drizzle the sauce over the salmon once assembled in bowls.
  7. Assemble Bowls: Place cooked rice in bowls, then top with salmon coated in teriyaki sauce. Add edamame, cucumbers, carrots, and any optional ingredients like avocado, green onions, or toasted sesame seeds. Drizzle with more teriyaki sauce if desired and serve immediately.

Notes

  • Marinate salmon up to 8 hours for deeper flavor; avoid marinating longer to prevent texture changes.
  • You can use tamari instead of soy sauce for gluten-free option.
  • Adjust red pepper flakes to control spice level or omit for milder taste.
  • The sauce thickens as it cools; reheat gently and add water to thin if necessary.
  • Air fryer times may vary depending on model and salmon piece size; check for doneness at 7 minutes.
  • Feel free to customize rice bowl toppings based on preference and availability.

Find it online: https://justsosavory.com/teriyaki-salmon-bowls-recipe/