Description
Fresh, flavorful, and packed with goodness—these Teriyaki Salmon Bowls are the perfect blend of sweet, savory, and satisfying! Tender salmon glazed in a homemade teriyaki sauce sits on a fluffy bed of jasmine rice, surrounded by creamy avocado, crisp cucumber, sweet mango, and protein-rich edamame. A drizzle of sriracha mayo takes it to the next level!
Ingredients
– 5 salmon fillets (4-6 oz each)
– 2 cups jasmine rice (or preferred rice)
– 1 ½ cups shelled edamame
– 1 English cucumber, sliced
– 6 green onions, chopped
– 2 mangos, peeled & cubed
– 2 avocados, peeled & cubed
– ½ cup fresh cilantro, chopped
– Sriracha mayo for topping (optional)
Teriyaki Sauce:
– ½ cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– ¼ cup + 1 tbsp light brown sugar
– 1 tbsp honey
– ¾ tsp ground ginger
– 1 clove garlic, minced
– 2 tsp cornstarch + 2 tsp water (slurry)
– ¼ tsp crushed red pepper flakes
Instructions
1. First, prepare the teriyaki sauce by combining all sauce ingredients in a saucepan over medium heat. Stir constantly until thickened, then let cool.
2. Next, marinate the salmon by pouring ¼ cup of the teriyaki sauce over the fillets. Let it rest for at least 20 minutes.
3. After marinating, preheat your air fryer to 400°F. Lightly spray the basket, then cook the salmon for 5-7 minutes, until it flakes easily.
4. Meanwhile, cook the rice according to package instructions.
5. Finally, assemble the bowls by dividing the rice into servings and topping with salmon, avocado, edamame, cucumber, and mango. Drizzle with teriyaki sauce and sriracha mayo, then garnish with green onions and cilantro.
Notes
For a crispy texture, broil the salmon for the last 1-2 minutes of cooking! Want a low-carb option? Swap rice for cauliflower rice!
- Prep Time: 25 mins
- Cook Time: 8 mins
Nutrition
- Calories: 758
- Sugar: 15g
- Fat: 25g
- Carbohydrates: 88g
- Protein: 46g