Salmon Bowls
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
8 mins
-
Total Time
33 mins
-
Servings
5
-
Calories
758 kcal
-
Course
Main Course
-
Cuisine
Japanese
Salmon Bowls
Description
The recipe starts by preparing a teriyaki sauce from soy sauce, rice vinegar, sesame oil, sugars, ginger, garlic, cornstarch, and red pepper flakes and cooking until thickened. Part of this sauce is used to marinate the salmon, enhancing its flavor and tenderness before cooking. The salmon can be cooked in an air fryer, baked, or grilled until it flakes easily.
Jasmine rice is the base, cooked separately, providing a soft and fluffy texture. Fresh elements including sliced cucumber, cubed mango and avocado, shelled edamame, chopped green onions, and cilantro add brightness and varied mouthfeel. Assembled bowls are drizzled with extra teriyaki sauce and optionally a spicy mayonnaise for additional flavor complexity.
This bowl is suitable for a wholesome lunch or dinner, offering a protein-rich main with a mix of sweet and savory accompaniments. Variations can include alternative rice types, additional vegetables, or substituting salmon with tofu for a vegetarian option.
Leftover components can be stored, and the meal easily reheated, making it practical for meal prepping. Different cooking methods for the salmon allow flexibility to suit kitchen equipment or taste preferences.
Ingredients
- 5 salmon 4-6oz each, fillets
- 2 cups jasmine rice or use white rice, sushi rice, brown rice, or coconut rice, dry
- 1 1/2 cups edamame , shelled
- 1 English cucumber , sliced
- 6 green onions , chopped
- 2 Mango peeled and cubed
- 2 avocado peeled, seeded and cubed
- 1/2 cup cilantro chopped, fresh
- mayonnaise for topping (optional, with sriracha
Teriyaki Sauce:
- ½ cup soy sauce low-sodium
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1/4 cup + 1 Tablespoon light brown sugar
- 1 Tablespoon honey
- ¾ teaspoon ground ginger
- 1 clove garlic , minced
- 2 teaspoons cornstarch mixed together to make a cornstarch slurry, plus 2 tsp water
- 1/4 teaspoon red pepper flakes crushed
Instructions
- Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small 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.
- Marinate Salmon: Pour 1/4 cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.
- Cook 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 and place salmon filets 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 and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.
- Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.
Notes
- Combine 1/4 cup mayonnaise with 1.5 tablespoons sriracha to make a spicy mayo topping; Japanese Kewpie mayo works well if available.
- For baking salmon, preheat oven to 400°F and bake for 7-9 minutes until just cooked through.
- For grilling, cook skin side down over medium heat for about 6 minutes, then flip and cook 3-4 additional minutes until 145°F internal temperature.
- Gluten-free versions can use gluten-free soy sauce in the teriyaki sauce.
- Low-carb option: substitute jasmine rice with cauliflower rice.
- Vegetarian variation: replace salmon with air-fried tofu tossed in teriyaki sauce.
- To add more vegetables, try including bell peppers, steamed broccolini, or sautéed zucchini in the bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 758 kcal
% Daily Value*
| Calories | 758kcal | 38% |
| Carbohydrates | 88g | 29% |
| Protein | 46g | 92% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 94mg | 31% |
| Sodium | 89mg | 4% |
| Potassium | 1784mg | 38% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 1396IU | 28% |
| Vitamin C | 43mg | 48% |
| Calcium | 118mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
