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Salmon Bowls

The BEST Salmon Bowl recipe is quick to make, healthy, and incredibly fresh! A teriyaki salmon fillet is cooked in the air fryer (or grill/oven), set on top of a bed of rice, and topped with avocado, cucumber, mango, edamame, green onions, and cilantro.

Prep Time
25 mins
Cook Time
25 mins
Total Time
33 mins
Servings: 5
Calories: 758 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 5 salmon fillets , 4-6oz each
  • 2 cups dry jasmine rice (or use white rice, sushi rice, brown rice, or coconut rice)
  • 1 1/2 cups edamame , shelled
  • 1 English cucumber , sliced
  • 6 green onions , chopped
  • 2 mangos , peeled and cubed
  • 2 avocados , peeled, seeded and cubed
  • 1/2 cup chopped fresh cilantro
  • Sriracha mayo* for topping (optional)
Teriyaki Sauce:
  • ½ cup low-sodium soy sauce
  • 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+ 2 tsp water , mixed together to make a cornstarch slurry
  • 1/4 teaspoon crushed red pepper flakes

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cook rice according to package instructions.
  4. 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).
  5. Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.
  6. Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.

Notes

  • Sriracha Mayo: Mix 1/4 cup mayonnaise with 1.5 Tablespoons Sriracha. I love Kewpie Japanese Mayo.
  • Baked Salmon: Preheat oven to 400 degrees F. Remove salmon from the marinade, allowing any excess marinade to drip off and place on a lined baking sheet. Bake for 7-9 minutes, just until cooked through.
  • Grilled Salmon: Leave the salmon filets whole. Remove the salmon from the marinade and place skin side down on grill over medium heat. Close lid and cook for about 6 minutes. Flip the salmon flesh side down onto the well-oiled grill and cook for another 3-4 more minutes or until the salmon reaches 145 degrees F. Remove to a plate.
  • Variations:
  • Gluten-free Adaptations: use gluten-free soy sauce.
  • Low Carb: Sub cauliflower rice
  • Vegetarian: Use tofu—cook in air fryer until crisp and then toss in teriyaki sauce.
  • More Veggies: Try adding bell pepper, steamed broccolini, and sautéed zucchini.

Nutrition Information

Calories 758kcal (38%) Carbohydrates 88g (29%) Protein 46g (92%) Fat 25g (38%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 12g Cholesterol 94mg (31%) Sodium 89mg (4%) Potassium 1784mg (51%) Fiber 10g (40%) Sugar 15g (30%) Vitamin A 1396IU (28%) Vitamin C 43mg (48%) Calcium 118mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 5Serving

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.