5 from 592 votes
Salmon Bowls
Salmon Bowls feature marinated salmon fillets cooked and served atop jasmine rice with edamame, cucumber, mango, avocado, and green onions. Finished with a homemade teriyaki sauce and an optional sriracha mayo drizzle, this bowl combines sweet, savory, and fresh flavors with a variety of textures. It creates a balanced and visually appealing meal bowl.
Prep Time
25 mins
Cook Time
8 mins
Total Time
33 mins
Servings:
5
Calories:
758 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 758
% 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.