Teriyaki Salmon Rice Bowl
This Teriyaki Salmon Bowl with Rice is a hearty, flavorful meal that only takes 30 minutes. Paired with a sriracha mayo, it's so yummy!
Servings: 4
Ingredients
- 1 lb salmon filets sliced into 2 inch cubes
- ¾ cup teriyaki sauce or homemade see below
- 1 cup rice uncooked
- 5 persian cucumbers sliced
- 2 avocados diced
- 2 cups edamame beans
- 1 bunch green onions sliced (optional)
- 2 tablespoon sesame seeds optional
Sriracha mayonnaise:
- ⅓ cup plain Greek yogurt
- 1.5 tablespoon mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
Instructions
Air fryer salmon method:
- Preheat the airfryer to 400F. Slice salmon into 2 inch cubes.
- In a large mixing bowl, combine salmon and teriyaki sauce. Gently toss to coat.
- Arrange salmon slices in a single layer in the basket of your air fryer. Be careful not to overcrowd the air fryer (you don’t want the pieces touching) as the salmon will not get crispy! Bake for 5-7 minutes, flipping halfway way.
Oven salmon method:
- Preheat the oven to 450℉ line a sheet pan with parchment paper. Set aside.
- In a large mixing bowl, combine salmon and teriyaki sauce. Gently toss to coat.
- Bake for 8-10 minutes, or until the salmon is cooked through.
For the bowls:
- Cook rice according to package instructions and cook salmon using one of the above methods. While the salmon is cooking, prepare toppings by slicing cucumbers (and green onions if using) and dicing avocado.
- To make the sriracha mayonnaise, whisk together yogurt, mayonnaise sriracha and honey.
- Assemble the bowls by adding a base of rice to each bowl and topping with salmon, cucumbers, edamame, green onions and avocado. Drizzle with sriracha mayonnaise and sprinkle with sesame seeds.
Notes
Homemade teriyaki sauce ingredients: ½ cup soy sauce, ¼ cup honey, 1 tablespoon sesame oil, 3 cloves garlic (pressed), 1 teaspoon fresh ginger, 2 tablespoon water, 1.5 tablespoon cornstarch.
In a saucepan over medium-low heat, whisk together soy sauce, honey, sesame oil, garlic and ginger and bring to a simmer. Add the cornstarch and water to a small bowl and whisk until combined. Slowly whisk the cornstarch mixture into the teriyaki sauce and simmer until thick.
For added vegetables, add steamed broccoli, shredded carrots, chopped cilantro, pickled red onions or coleslaw mix. Fresh cubed mango would also make an amazing addition.
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1bowl | Calories: 726kcal | Carbohydrates: 73g | Protein: 41g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 2256mg | Potassium: 1722mg | Fiber: 11g | Sugar: 17g | Vitamin A: 335IU | Vitamin C: 16mg | Calcium: 187mg | Iron: 6mg
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